If you are serious about healthy eating, I recommend getting an electric countertop steamer. This is by far the easiest, most convenient way to cook all of the whole grains. Look for one with at least an 8-cup capacity rice bucket and 75-minute timer. Countertop steamers come with instruction booklets with detailed information for cooking vegetables and seafood. Follow these instructions for cooking whole grains, using the times and amounts shown in the chart.
Fill the steamer base with water to the top line. (Do not use the drip tray.) Place the steamer basket on the base. Place the grains and bouillon (use amounts from the chart) in the rice bowl and set the rice bowl in the steamer basket. Cover, plug in, and set the timer. Let the grains sit for at least 20-30 minutes after the timer rings before removing the lid.You can let them sit for several hours if you prefer. This way you can let them cook while you sleep or go to work. Drain the grains in a colander if there is excess liquid.
Any of the whole grains can be cooked in a pot just as you would cook white rice, but they take longer and will use more liquid. Use a medium-size pot with a tight-fitting lid. Bring the liquid to a boil in the pot, stir in the grains and return to boiling. Reduce the heat to low, cover the pot and simmer until the grains are tender and most of the water is absorbed. Drain off any excess liquid.
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