1 cup Liquid Heat Yield

Amaranth

2 cups, plus 1/4 teaspoon salt

Boil, reduce heat, cover, cook 20 minutes

2 1/2 cups

Brown rice

2 cups, plus 1/2 teaspoon salt

Boil, reduce heat, cover, cook 45-50 minutes

3 cups

Buckwheat

2 cups, plus 1/4 teaspoon salt

Boil, reduce heat, cover, cook 15-20 minutes

3 cups

Bulgur

2 1/2 cups, plus 1/2 teaspoon salt

Cover with boiling water and salt. Cover, let sit 20-30 minutes

3 cups

Quinoa (rinse well)

1 1/2 cups, plus 1/2 teaspoon salt

Boil, reduce heat, cover, cook 15 minutes

3 1/2 cups

Wild rice (rinse well)

3 1/2 cups, plus 1 teaspoon salt

Boil, reduce heat, cover, simmer 45 minutes; pour off excess liquid

3 cups

--A.R.