Co-op Bulk Cooking Instructions: Grains+Cereals


Amaranth: Place 1 cup amaranth and 3 cups water in a saucepan. Bring to a boil. Reduce to low, cover, and cook for 20-25 minutes.

Barley, Black Nile: Bring 2 ½ – 3 cups of water and a pinch of salt to a boil. Stir in 1 cup barley. Return to a boil, cover, and simmer 40 minutes.

Barley, Hulled: Wash grain and soak overnight. Bring 3 ½ cups water and a pinch of salt to a boil. Stir in 1 cup soaked grain. Return to a boil, cover, and simmer 1-1 ½ hours.

Barley, Pearled: Bring 3 ½ cups water and a pinch of salt to a boil. Stir in 1 cup grain. Return to a boil, cover, and simmer 30-35 minutes.

Buckwheat Groats: Place 2 cups water and 1 cup kasha in a saucepan with a pinch of salt. Bring to a boil, cover, and simmer 15-25 minutes until liquid is absorbed.

Buckwheat, Roasted (kasha): Place 2 cups water and 1 cup kasha in a saucepan with a pinch of salt. Bring to a boil, cover, and simmer 15-25 minutes until liquid is absorbed.

Bulgur: For salads: Place 1 cup bulgur in a large bowl. Pour 2 ½ cups boiling water over grain, cover, and let sit for 30-60 minutes. For pilafs: Bring 2 cups water and a pinch of salt to a boil in a saucepan. Stir in 1 cup bulgur. Cover and simmer 20 minutes until liquid is absorbed.

Couscous: Bring 1¼ cup water to a boil. Stir in 1 cup couscous and a pinch of salt. Return to a boil, remove from heat, cover, and let stand 5 minutes. Stir and serve.

Mid East Couscous: Bring 1½ cup water to a boil. Stir in 1 cup couscous and a pinch of salt. Return to a boil, cook 1 minute, remove from heat, cover, and let stand 5 minutes. Stir and serve.

Cracked Wheat: Place 2 cups water, a pinch of salt, and 1 cup cracked wheat in a saucepan. Bring to a boil. Cover and simmer 15-20 minutes. Let stand 5 minutes. Stir and serve.

Einkorn: Bring 3 cups of water to a boil. Add 1 ½ cups einkorn and simmer on low for 30-35 minutes.

Emmer Farro: Wash grain and soak 6 -8 hours or overnight. Bring 2 cups water and a pinch of salt to a boil. Stir in 1 cup soaked grain. Return to a boil, cover, and simmer 40-50 minutes.

Farina: Bring 2 cups water and ¼ tsp salt to a near boil. Slowly stir in ½ cup farina. Bring to a boil, then simmer three minutes, stirring occasionally.

Grain Flakes (Barley, Wheat + Rye): Bring 3 cups water and a pinch of salt to a boil. Stir in 1 cup flakes. Return to a boil, lower heat and cook uncovered for 20 minutes. Cover pot and let stand 5 minutes before serving.

Kamut Flakes: Bring 2 cups water and a pinch of salt to a boil. Stir in 1 cup kamut. Simmer for 5 minutes.

Millet: Lightly toast 1cup millet in a dry saucepan until it smells nutty. Stir in three cups boiling water and a pinch of salt. Return to a boil, cover, and simmer 30 minutes. Let stand covered for 10 minutes before stirring and serving.

Oat Bran: Bring 2 cups water and a pinch of salt to a boil. Stir in 1 cup bran. Simmer for 5 minutes, cover, and let stand 5 minutes before serving.

Oat Groats, Whole: Bring 3 cups water and a pinch of salt to a boil. Stir in 1 cup oat groats. Cover and simmer 50-60 minutes until tender.

Oats, Quick: Bring 2 cups water and a pinch of salt to a boil. Stir in 1 cup oats. Simmer for 3 minutes.

Oats, Rolled and Thick Rolled: Bring 2 cups water and a pinch of salt to a boil. Stir in 1 cup oats. Simmer for 5 minutes.

Oats, Steel Cut: Bring 4 cups water and a pinch of salt to a boil. Stir in 1 cup oats. Cover and simmer for 40-45 minutes.

Popcorn (Yellow, White + Multicolored): Use a 3-4 quart saucepot with lid. Pour popcorn into the pot to cover the bottom. Transfer to a measuring cup. For every cup of kernels, place 1/3 cup oil in the pot. Heat over medium-high heat until a “test” kernel pops. Add the rest. Shake pot to spread kernels evenly with oil and cover. When popping slows, remove the pot from the stove and let set until all popping stops.

Quinoa: Rinse in cool water. Place 2 cups water and 1 cup quinoa in a saucepan with a pinch of salt. Bring to a boil, cover, and simmer 15-20 minutes until liquid is absorbed.

Quinoa, Red: Rinse in cool water. Place 2 cups water and 1 cup quinoa in a saucepan with a pinch of salt. Bring to a boil, cover, and simmer 15-20 minutes until liquid is absorbed.

Rye Berries: Bring 4 cups water and a pinch of salt to a boil. Stir in 1 cup berries. Return to a boil, cover, and simmer 1 ½ hours until berries are tender.

Spelt: Bring 3 cups water and a pinch of salt to a boil in a saucepan. Stir in 1 cup spelt. Return to a boil. Reduce heat, cover, and simmer 1 ½ hours.

Teff: Bring 2 cups of water and a pinch of salt to a boil. Stir in ½ cup teff. Return to a boil, cover, and simmer 15-20 minutes.

Textured Vegetable Protein: Add 8-10 ounces water to 4 oz TVP. Let sit 2-3 minutes until water is absorbed.

Wheat Berries, Hard Red Winter: Soak 1 cup berries overnight in 3 ½ cups water in a saucepot. Bring to a boil, cover, and simmer 50-60 minutes.

Wheat Berries, Soft White: Soak 1 cup berries overnight in 3 ½ cups water in a saucepot. Bring to a boil, cover, and simmer 50-60 minutes.

7-Grain Flake Mix: Bring 2 cups water and a pinch of salt to a boil. Stir in 1 cup flakes. Simmer for 5 minutes.

9-Grain Cereal: Bring 3 cups water and a pinch of salt to a boil. Stir in 1 cup cereal. Simmer for 12-15 minutes until creamy.

Other bulk cooking instructions:
Beans
Pasta+Noodles
Dehydrated Foods

Back to Top