Rice And Other Grains Cooking Chart Recipes
RICE AND WHOLE GRAINS FOR RICE COOKER
My family eats a lot of white rice as a staple. For years I've wished to work a few whole grains in the mix to increase the nutritional value, but didn't know how to manage the different cooking times in the rice cooker. I recently figured it out. Right now I'm using 1 part whole grains to 3 parts white rice. It tastes good and they're eating it! Maybe later I'll try increasing the proportion of whole grains--as long as the family still likes it. I've used millet, grits, brown rice, and buckwheat. I'm also thinking of trying red and purple and black and wild rice, barley, whole oats, buckwheat groats, coarse cornmeal, and quinoa. Maybe also sesame and sunflower seeds. At high altitude, lentils, split peas and black-eyed peas don't cook tender enough, but with a pressure rice cooker, or at low altitude, I think they might work. If anyone experiments and learns anything, let me know. This method yields a moister rice like the Chinese prefer, not chewy rice with distinct grains.
Provided by Kate S.
Categories Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In the morning, measure grains and lentils into rice cooker, adding water to cover. Vary whole grains as desired, to total 1/2 cup. Allow to soak all day. (The soaking will allow the whole grains to cook tender in the normal rice cooker cycle).
- About 45 minutes before dinner, drain off the soaking water (this is only necessary if your are using beans--to throw most of the gas-producing stuff down the drain). Add water to 3/4-inch above the surface of the grain. Measure by placing the tip of your index finger on the surface of the rice--water should be up to the first knuckle.
- Sprinkle in salt if desired. Start the rice cooker. It will be ready by dinner time.
Nutrition Facts : Calories 323.9, Fat 0.9, SaturatedFat 0.2, Sodium 5.9, Carbohydrate 70.7, Fiber 3.1, Sugar 0.1, Protein 6.5
ROASTED MIXED VEGETABLES
Make this your go-to recipe any time roasted vegetables are on the menu. The technique will work for any high-moisture vegetable, and the process of cutting your selected vegetables into 1-inch pieces allows them all to cook at the same rate. The optional garlicky yogurt sauce turns a pan of roasted veggies into a light meal, especially when paired with some crusty bread or a bowl of rice or other grains, or you can serve these as a colorful side dish.
Provided by Melissa Clark
Categories vegetables, side dish
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Prepare the vegetables: Heat oven to 425 degrees. Add the vegetables to a rimmed sheet pan. Add 2 tablespoons oil, the salt, pepper and thyme (if using), and gently toss vegetables to coat. Use your hands to spread the vegetables out into one layer, spacing them evenly all over the pan.
- Transfer to the oven and roast until they are tender and browned, 30 to 40 minutes, stirring at least once during roasting for even cooking.
- While vegetables roast, you can make yogurt sauce if you like: In a small bowl, combine yogurt, garlic, oil, salt and pepper. Taste and adjust seasoning. Cover and place in the refrigerator until ready to use.
- Serve roasted vegetables with a dollop of garlic yogurt, if desired, and a drizzle of oil on top.
RICE AND OTHER GRAINS COOKING CHART
Number Of Ingredients 0
Steps:
- Cooking Approximate Liquid Simmer Time ApproximateType (in cups) Directions (in minutes) Yield (in cups)Rice White Rice Regular long grain 2 Heat rice and liquid to boiling. 15 3 Reduce heat to low. Cover and simmer. Parboiled (converted) 2 1/2 Heat liquid to boiling. Stir in rice. 20 to 25 3 to 4 Reduce heat to low. Cover and simmer. Remove from heat. Let stand covered 5 minutes. Precooked (instant) 1 Heat liquid to boiling. Stir in rice. 0 2 Cover and remove from heat. Let stand covered 5 minutes. Brown Rice Regular long grain 2 3/4 Heat rice and liquid to boiling. 45 to 50 4 Reduce heat to low. Cover and simmer. Precooked (instant) 1 1/4 Heat liquid to boiling. Stir in rice. 10 2 Reduce heat to low. Cover and simmer. Aromatic Rice Basmati 1 1/2 Heat rice and liquid to boiling. 15 to 20 3 Reduce heat to low. Cover and simmer. Jasmine 1 3/4 Heat rice and liquid to boiling. 15 to 20 3 Reduce heat to low. Cover and simmer. Texmati 1 3/4 Heat rice and liquid to boiling. 15 to 20 3 Reduce heat to low. Cover and simmerWild Rice 2 1/2 Heat rice and liquid to boiling. 40 to 50 3 Reduce heat to low. Cover and simmer. Other Grains--CookingBarley Quick-cooking 2 Heat liquid to boiling. Stir in barley. 10 to 12 3 Reduce heat to low. Cover and simmer. Let stand covered 5 minutes. Regular 4 Heat liquid to boiling. Stir in barley. 45 to 50 4 Reduce heat to low. Cover and simmer. Millet 2 1/2 Heat millet and liquid to boiling. 15 to 20 4 Reduce heat to low. Cover and simmer. Quinoa 2 Heat quinoa and liquid to boiling. 15 3 to 4 Reduce heat to low. Cover and simmer. Wheat Berries 2 1/2 Heat wheat berries and liquid to boiling. 50 to 60 2 3/4 to 3 Reduce heat to low. Cover and simmer. Other Grains--SoakingBulgur 3 Pour boiling liquid over bulgur. Cover Soak 30 to 3 and soak (do not cook). Drain if 60 minutes needed. Or cook as directed on package. Kasha (roasted 2 Pour boiling liquid over kasha. Cover Soak 10 to 4buckwheat and soak (do not cook). Drain if 15 minutesgroats/kernels) needed. Or cook as directed on package.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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