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Grains and Beans
Please note these are approximate cooking times and are subject to change.
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1 Cup Dry
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Water Needed
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Cooking Time
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Cups Yielded
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Adzuki Beans
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4 cups
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50 minutes
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3 cups
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Anasazi Beans
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2 ¾ cups
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50 minutes
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2 ¼ cups
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Amaranth
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2 cups
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30 minutes
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2 ½ cups
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Barley, whole
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3 cups
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50 minutes
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3 ½ cups
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Barley, pearled
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2 ½ cups
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40 minutes
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3 ½ cups
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Black Beans
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4 cups
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1 hour, 15 minutes
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2 ¼ cups
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Black-eyed Peas
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3 cups
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1 hour
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2 cups
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Buckwheat
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2 cups
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15 minutes
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3 ½ cups
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Cannellini Beans
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3 cups
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45 minutes
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2 ½ cups
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Chickpeas (Garbanzo Beans)
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4 cups
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1 hour, 15 minutes
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2 cups
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Fava Beans
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3 cups
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50 minutes
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1 ¾ cups
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Kamut
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3 cups
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40 minutes
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2 ½ cups
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Kidney Beans
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3 cups
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1 hour
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2 ¼ cups
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Lima Beans
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4 cups
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1 hour
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2 ½ cups
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Millet
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3 cups
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30 minutes
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3 ½ cups
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Mung Beans
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2 ½ cups
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1 hour
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2 cups
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Navy Bean
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3 cups
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50 minutes
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2 ¾ cups
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Oats, whole
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3 cups
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1 hour
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3 ½ cups
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Oats, rolled
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2 ½ cups
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15 minutes
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3 ½ cups
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Peas, green
|
6 cups
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1 hour, 30 minutes
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2 cups
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Pinto beans
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3 cups
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1 hour, 15 minutes
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2 ¾ cups
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Quinoa
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2 cups
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20 minutes
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2 ¾ cups
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Rice: Short Brown
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2 cups
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55 minutes
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3 cups
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Rice: Long Brown
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1 ½ cups
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45 minutes
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3 cups
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Rice: Brown Basmati
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1 ½ cups
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45 minutes
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3 cups
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Rice: Short White
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1 ½ cups
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15 minutes
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3 cups
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Rice: Long White
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2 cups
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15 minutes
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3 cups
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Rice: White Basmati
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1 ¾ cups
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35 minutes
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3 cups
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Rice: Wild
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2 ½ cups
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50 minutes
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4 cups
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Rye, whole
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2 ½ cups
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1 hour
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3 cups
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Rye, flaked
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3 cups
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30 minutes
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3 cups
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Spelt
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3 cups
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25 minutes
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2 ½ cups
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Teff
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4 cups
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20 minutes
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3 ½ cups
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Soy beans
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4 cups
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3 hours, 30 minutes
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3 cups
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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.
