Basic Cooked Grains

So you bought your grains but are not sure how to cook them properly? Let us guide you! To cook your whole groats (wheat, oat, rye, or barley), simply

  1. Combine 1 part grain with 3 parts water in a heavy saucepan with a pinch of salt (use 1/4 – 1/3 cup uncooked grain per serving)
  2. Bring to a boil
  3. Reduce heat to medium low
  4. Simmer, covered, for 50 minutes-1 hour until grains are tender, but pleasantly chewy
  5. Drain

Once you have cooked your grains, they can be drained and used right away or cooled and stored in the refrigerator for 2-3 days. Add them to soups, dress with vinaigrette for grain salads, combine with nuts, seeds, berries, honey and yogurt for breakfast, or use them simply in place of rice or quinoa.

Soaked Grains

You can reduce cooking time by first soaking grains overnight, or up to 48 hours. For this method, cover grains with filtered water by one inch, and leave to soak for at least 12 hours or up to 48 (if you are soaking them for longer than 12 hours, store them in the refrigerator). Drain, discarding soaking liquid, and cover with 2 parts water to 1 part grain in a heavy saucepan. Add a pinch of salt, bring to a boil, and simmer for 20-30 minutes, until tender. Cooking time will depend on how long the grains were allowed to soak.

See our pages devoted to individual grains for additional serving suggestions and recipes.

Basic Kushihikari Rice

Do you just need some cooked rice to use when preparing your dinner? Cooking our Kushihikari rice is simple!

  1. Place 1 cup of rice with 1 and 3/4 cup water into a pot
  2. Bring to a boil
  3. Turn down to medium low heat
  4. Simmer for 35 minutes
  5. Delight in the freshest rice you have ever tasted!