Instructions: A good tip is to check cooking time. Brown Rice and Barley have almost the same time. Its easy to make them together for an interesting texture.

Millet and couscous are shorter cooks, and can be added at the end (I give them about 20 minutes, adding their liquid either at that point, or if Im busy, I just throw the liquid in at the beginning. Either way comes out great!)

Bulgar mixes well with barley, but if youre not careful you have mush, so watch the liquid. Quinoa and Amaranth is timed in the middle, and is a neat little "pop" when you bite into it.

NOTES : I live on grain. Pasta and grain, really. I make huge vats of things on Sunday, freezing them in lunch-sized portions. I label carefully and make certain to rotate things so I dont get bored with them.

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