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GraIns
Grains are an important, but often little recognized, part of a healthy diet. They contribute complex carbohydrates, soluble
and insoluble ber, and other nutrients. Yet with all these benets, grains are low in fat. Grains can be prepared quickly
and conveniently with the pressure cooker. With a pressure cooker it is not necessary to soak or simmer grains for several
hours.
During cooking many grains tend to froth, foam, and sputter and could cause the vent pipe to become blocked.
Therefore, to contain frothing and foaming during the cooking period, grains must be prepared in a bowl covered
with aluminum foil in the pressure cooker. Preparing grains in a bowl also minimizes cleanup which can be difcult if
the grains stick to the bottom of the cooker.
The bowl can be metal, such as stainless steel, or oven-safe glass. If using glass, increase cooking time by 1 to 5 minutes
depending on the length of the recommended cooking time.
FOR gRAINS, DO NOT FILL PRESSURE COOKER OVER ½ FULL!
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.
GRAIN TIMETABLE
Combine the desired grain and the amount of water or broth indicated in the table below in a bowl which ts loosely in
the pressure cooker. Cover bowl securely with aluminum foil. Pour two cups water into cooker. Place bowl on rack in
cooker. Close cover securely. Place pressure regulator on vent pipe and cook for the time indicated in the table below.
After pressure cooking, allow pressure to drop of its own accord. Using tongs or hot pads, carefully remove bowl from
cooker. Remove foil. Before serving, separate the grains by lifting gently with a fork while steaming. It may be necessary
to allow excess moisture to evaporate from some grains. If excessive moisture remains, drain before using grains.
FOR gRAINS, DO NOT FILL PRESSURE COOKER OVER ½ FULL!
GRAIN (1 CUP)
CUPS LIQUID IN
BOWL
COOKING TIME
(MINUTES)
Amaranth 1
3
⁄
4
4 – 5
Barley (Hulled) 2
1
⁄
2
25 – 28
Barley (Pearl) 2
1
⁄
2
9 – 12
Buckwheat 2 3 – 4
Bulgar 1
1
⁄
2
2 – 3
Millet 2 9 – 10
Oats (whole groats) 1
1
⁄
2
20 – 25
Oats (steel cut) 2 4 – 5
Quinoa 1
1
⁄
2
1
Rice (brown) 1
1
⁄
2
10 – 12
Rice (white) 1
1
⁄
2
5 – 8
Rye Berries 1
1
⁄
2
20 – 25
Spelt 2 25 – 30
Wheat berries 2 25 – 30
Wild Rice 1
1
⁄
2
20 – 25