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Cooking Chart

Grains and Beans

 

  Please note these are approximate cooking times and are subject to change.

1 Cup Dry

Water Needed

Cooking Time

Cups Yielded

Adzuki Beans

4 cups

50 minutes

3 cups

Anasazi Beans

2 ¾ cups

50 minutes

2 ¼ cups 

Amaranth

2 cups

30 minutes

2 ½ cups 

Barley, whole

3 cups

50 minutes

3 ½ cups 

Barley, pearled

2 ½ cups

40 minutes

3 ½ cups 

Black Beans

4 cups

1 hour, 15 minutes

2 ¼ cups 

Black-eyed Peas

3 cups

1 hour

2 cups

Buckwheat

2 cups

15 minutes

3 ½ cups 

Cannellini Beans

3 cups

45 minutes

2 ½ cups 

Chickpeas (Garbanzo Beans)

4 cups

1 hour, 15 minutes

2 cups

Fava Beans

3 cups

50 minutes

1 ¾ cups 

Kamut

3 cups

40 minutes

2 ½ cups 

Kidney Beans

3 cups

1 hour

2 ¼ cups 

Lima Beans

4 cups

1 hour

2 ½ cups 

Millet

3 cups

30 minutes

3 ½ cups 

Mung Beans

2 ½ cups

1 hour

2 cups

Navy Bean

3 cups

50 minutes

2 ¾ cups 

Oats, whole

3 cups

1 hour

3 ½ cups 

Oats, rolled

2 ½ cups

15 minutes

3 ½ cups 

Peas, green

6 cups

1 hour, 30 minutes

2 cups

Pinto beans

3 cups

1 hour, 15 minutes

2 ¾ cups 

Quinoa

2 cups

20 minutes

2 ¾ cups 

Rice: Short Brown

2 cups

55 minutes

3 cups

Rice: Long Brown

1 ½ cups

45 minutes

3 cups

Rice: Brown Basmati

1 ½ cups

45 minutes

3 cups

Rice: Short White

1 ½ cups

15 minutes

3 cups

Rice: Long White

2 cups

15 minutes

3 cups

Rice: White Basmati

1 ¾ cups

35 minutes

3 cups

Rice: Wild

2 ½ cups

50 minutes

4 cups 

Rye, whole

2 ½ cups

1 hour

3 cups 

Rye, flaked

3 cups

30 minutes

3 cups

Spelt

3 cups

25 minutes

2 ½ cups 

Teff

4 cups

20 minutes

3 ½ cups 

Soy beans

4 cups

3 hours, 30 minutes

3 cups 

 Notes For Grains:

Cover the saucepan with a lid (watch it carefully) and bring to a boil over high heat. Turn the heat down to low, and steam for the recommended cooking time. Lift the lid and test the grains for tenderness. When ready turn off the heat and allow the grains to rest 5 to 10 minutes before serving to fluff.

Buckwheat is the exception to the basic directions. Because the grain is so porous and absorbs water quickly, it's best to bring the water to a boil first. Then, add the buckwheat. When the water returns to a boil, cover the saucepan, turn the heat down to low, and time the steaming process.

Quinoa should be well rinsed before cooking to remove the saponins, a natural, protective coating which, can give a bitter flavour.

Bulgur wheat can be covered with 1-inch of warm water and soaked for 1 hour to soften instead of being boiled to cook.

 

Notes For Beans:

Begin by washing beans and discarding any which are discoloured or badly formed. Check and discard any small rocks or debris. 

Beans cook more quickly and their digestibility increases when soaked in water for 8 hours or overnight. In the morning, discard the soak water and cook the beans in fresh water.  

As a general rule of thumb, 1 cup of dried beans will yield about 2 1/2 - 3 cups of cooked beans.

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