| Rinse all grains before cooking, especially quinoa, which has a bitter coating. Combine with cold liquid (water or broth), bring to a boil, reduce heat, and simmer until tender. Cooking times listed here are general guidelines; test for doneness. |
| Grain (1 cup) | Liquid | Time | Serving Tips |
| Amaranth | 3 cups | 25–30 minutes | Top a bed of cooked amaranth and brown rice with your favorite tofu and vegetable stir-fry. |
| Barley | 3 cups | Pearl, 30–40 minutes; hulled, 50–60 minutes | Stir cooked barley into vegetable soup with carrots, mushrooms, and Swiss chard. |
| Oats | Rolled, 1 3/4 cups; steel-cut, 4 cups; groats, 3 cups | Rolled, 5 minutes; steel-cut, 20 minutes; groats, 40–50 minutes | Add dry rolled oats to cookie dough. Toss cooked steel-cut or groats with warm roasted vegetables and balsamic vinaigrette. |
| Quinoa | 2 cups | 15–20 minutes | Serve warm quinoa mixed with sun-dried tomatoes, feta cheese, olives, and toasted pine nuts. |
| Teff | 3 cups | 15–20 minutes | Serve porridge-style with sautéed apples, cinnamon, pecans, and maple syrup. |
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