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Cooking Whole Grains In a Steamer

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.

For 2 1/2 cups
(1 pound) Grains
Wheat Berries
Kamut
Spelt
Rye
Triticate
Oat Groats
Barley
Brown Rice
Wild Rice (1/2 lb.)
Millet
Quinoa
Amaranth
Amaranth

Amout of
Bouillon
4 cups
4 cups
4 cups
4 cups
4 cups
4 cups
4 cups
4 cups
4 cups
4 cups
4 cups
4 cups
4 cups

Amout of
Bouillon
75 Minutes
75 Minutes
75 Minutes
75 Minutes
75 Minutes
75 Minutes
75 Minutes
75 Minutes
65-75 Minutes
40 Minutes
30 Minutes
30 Minutes
15-20 Minutes

Cooking Whole Grains on the Stovetop

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.

For 2 1/2 cups
(1 pound) Grains
Wheat Berries
Kamut
Spelt
Rye
Triticate
Oat Groats
Barley
Brown Rice
Wild Rice (1/2 lb.)
Millet
Quinoa
Amaranth
Kasha (Buckwheat Groats)

Amout of
Bouillon
6 cups
6 cups
6 cups
6 cups
6 cups
6 cups
6 cups
5 cups
6 cups
5 cups
5 cups
5 cups
6 cups

Cooking
Time
60 Minutes
60 Minutes
60 Minutes
60 Minutes
60 Minutes
60 Minutes
60 Minutes
45 Minutes
60 Minutes
20 Minutes
15 Minutes
20 Minutes
15 Minutes

July 31st, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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