How to cook healthy grains

• 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, soups, stews.

• Bulgur: Pour 1-1/2 cups boiling water over 1 cup bulgur and let stand for 30 minutes. 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 2-1/2 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.