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.