This winter I’ve enjoyed a variety of hot whole grain cereals for breakfast thanks to the countertop pressure cooker. This cooker is smaller-3 quart (versus the original 6 quart size) and more practical for cooking single or smaller servings. Cooking whole grains and beans from scratch in the pressure cooker takes less time than stovetop and I don’t have to keep constant watch nor do I need to worry about turning the stove off.
Grains and legumes that require little time to cook on stovetop (bulgur, buckwheat and lentils) did not work in the pressure cooker. Some small grains, like grits, amaranth and teff cooked to perfection in just 10 minutes in the cooker.
Here’s my tested guide:
To 1/4 cup grain: Add water: Set timer: Yield
Amaranth 1/2 cup 10 min. 1/2 cup
Barley 3/4 cup 20 min. 1 cup
Black beans 1 cup 20 min. 3/4 cup
Grits 3/4 cup 10 min.
Kamut 1 cup 25 min. 1/2 cup
Millet 1 cup 10 min. 1 cup
Navy beans 3/4 cup 15 min.
Oat groats 1 cup 20 min. 1/2 cup
Quinoa 1/2 cup 10 min. 3/4 cup
Rice brown/red 1 cup 15 min. 3/4 cup
Rye berries 1 cup 25 min. 10 T.
Sorghum 1 cup 25 min. 3/4 cup
Spelt berries 3/4 cup 25 min. 1/2 cup
Teff 3/4 cup 10 min. 1 cup
Wheat berries 1 cup 25 min. 3/4 cup
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