Instructions: Grains are not only nutritious and delicious, theyre wonderfully easy to prepare. Here are cooking instructions for some of the most common grains-and a few that arent so common, as well.

Amaranth-Simmer 1 part amaranth in 3 parts water for 20-25 minutes Use in cereal

Barley, pearl-Simmer 1 part barley in 4 parts water for 30-40 minutes-Use in side dishes, pilafs

Bulgar-Pour 1-1/2 cups boiling water over 1 cup bulgur and let stand for 30 min. Use in side dishes, cold salads.

Cornmeal-Simmer 1 part cornmeal in 4 parts water for 30 minutes, Use in cereals, baked goods and polenta.

Couscous-Pour 1-1/2 cups boiling water over 1-1/2 cups couscous and let stand for 5 minutes. Use in side dishes.

Hominy-Soak overnight, then simmer 1 part hominy in 3 parts water for 21/2 to 3 hours. Use in cereals, side dishes.

Millet-Simmer 1 part millet in 2 parts water for 25-30 minutes-Use in soups, stews, side dishes.

Oats, rolled-Simmer 1 part oats in 2 parts water for 10 minutes and let stand for 2 minutes. Use in cereal, baking.

Oats, steel-cut-Simmer 1 part oats in 4 parts water for 30-40 minutes. Use in cereal.

Quinoa-Rinse thoroughly in cold water before using. Simmer 1 part quinoa in 2 parts water for 15-20 minutes.

Rice, brown-Simmer 1 part rice in 2 parts water for 30-40 minutes-Use in side dishes, casseroles, pilafs, soups.

Rye berries-Soak overnight, then simmer 1 part rye berries in 4 parts water for 1 hour. Use in side dishes, casseroles, stews

Triticale-Simmer 1 part triticale in 4 parts water for 1 hours. Use in cereal, casseroles, pilaf

Wheat berries, Soak overnight, then simmer 1 part wheat berries in 3 parts water for 2 hours. Use in stuffings, casseroles, side dishes, cereals.

Wheat, cracked-Simmer 1 part cracked wheat in 2 parts water for 25 minutes. Use in cereal, side dishes, salads, casseroles.

Wild rice-Simmer 1 part rice in 3 parts water for 45 to 60 minutes. Use in stuffings, casseroles, side dishes.

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