Updated: Nov 11, 2019
Rinse & sort all grains before cooking.
Measure grains and add 2-3 cups of water for every 1 cup of grain.
Add 1 tablespoon of vinegar or lemon juice for each cup of grain.
Soak the grains for 8-24 hours.*
Strain and rinse the grains well.
Return the grains to the pot and add the water ratio listed above.
Bring grains and water (or stock) to a boil, then reduce heat to a simmer and cover tightly and cook for 20-30 minutes. **
Avoid stirring grains while cooking - it can make them sticky and gluey.
If liquid remains after the grains are tender, drain it off.
If the grain is too hard or dry, add more and increase cooking time.
For fluffy grains, lift gently and separate with a fork. For a firmer texture, let stand a few minutes after removing from heat, covered.
* For quinoa, do not soak the grain prior to cooking. Simply rinse the grain until the water is clear.
** Remember, cooking times will vary depending on heat, type of pan, the age of grain, and other factors.