*  Exported from  MasterCook  *

                    Pressure Cooking Chart for Grains

Recipe By     : Cooking Under Pressure, copyright 1989
Serving Size  : 1    Preparation Time :0:00
Categories    : Basic Cooking Times              Grains

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        For First Cup Of Grain:
   1      tb            Oil or butter
   4 1/4  c             Liquid (only 4 c for oats)
     1/2  ts            Salt (optional)
                        For Each Additional Cup Of Grain:
   3      c             Liquid
   1      tb            Oil

Dont fill the cooker beyond the halfway mark.

When cooking time is up, quick release pressure under cold running
water.

Drain immediately one grains are cooked to desired consistency.
Specific recipes for cooking millet, quinoa, and amaranth are given
separately.

NOT RECOMMENDED:

Don't pressure cook bulger wheat or buckwheat groats (kasha) since
they turn to mush too easily.

Per One Cup:

Whole Barley (unhulled)
yields 3-1/2 cups cooked
50 to 55 minutes under high pressure

Pearl Barley
yields 3-1/2 cups cooked
18 to 20 minutes under high pressure

Job's Tears
yields 2 cups cooked
20 to 22 minutes under high pressure

Oats (Whole Groats)
yields 2 cups cooked
25 to 30 minutes under high pressure

Tritacale
yields 2 cups cooked
25 to 30 minutes under high pressure

Whole Rye Berries
yields 2-1/4 cups cooked
25 to 30 minutes under high pressure

Whole Wheat Berries
yields 2 cups cooked
35 to 45 minutes under high pressure

Basic Boiled Grains:

Add seasoning of your choice, such as sliced fresh ginger, and/or
halved garlic cloves, and/or 1/2 ts dried herbs, and/or 1 bay leaf. 
If using salt, reduce the amount if using canned stock or bouillon.

Pick over the grain, removing any gravel or discolored bits. Rinse
and drain. Place the grain, liquid, oil, salt if using, and seasoning
in the cooker.  Lock the lid in place and over high heat bring to
high pressure. Adjust the heat to maintain high pressure, and cook
for the recommended amount of time (see chart above). Quick release
the pressure under cold running water. Remove the lid, tilting it
away from you to allow any excess lequid and reserve it, if desired.
For drier, fluffier grains, immediately return the cooked grains to
the pot and replace the lid, allowing them to steam in the residual
heat for a few minutes.

Basic Toasted Grains (the prefered method):

Additional tablespoon of oil may be needed.

Include seasoning of your choice (see above).

Pick over the grain, removing any gravel or discolored bits. Rinse
and drain thoroughly. Place the grains in the cooker and cook over
medium heat, stirring frequently, until the grains dry and begin to
emit a "toasty" aroma, about 3 to 4 minutes. Stir in the oil until
the grains are well coated. Add the boiling liquid (watch for oil
sputtering), optional salt, and seasoning. Lock the lid in place and
continue as above.

                   - - - - - - - - - - - - - - - - - -