*  Exported from  MasterCook  *
 
                Basic Guidelines for Pressure Cooking 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
 --------  ------------  --------------------------------
 *****  NONE  *****
 
 Cooking Grains
 The amount of time it takes for grains to cook and the quantity of liquid they 
 absorb vary according to the grain’s age and the location of harvest and storag
 e.  To accommodate these variations start with an ample 4 cups liquid per 1 cup
  of grain.
 
 Pressure cook the grains for the minimum time recommended in the chart; then if
  more cooking is required, either return the cooker to high pressure or simmer 
 the grains, covered, for a few more minutes.  Drain off excess liquid before se
 rving.  For a fluffier final product, immediately return the drained grains to 
 the pot and replace the lid, allowing them to steam in the residual heat for a 
 few minutes.
 
 For interesting variations, grain with approximately equal cooking times can be
  mixed and matched with each other, or with beans and legumes.  Good combinatio
 ns are wheat berries with chickpeas, and Job’s Tears with anasazi or pinto bean
 s.
 
 Author’s Additions:
 Depending upon the menu, I often give the grains an aromatic lift by adding 3 o
 r 4 quarter-sized slices of ginger and a bay leaf, or a large clove of garlic h
 alved plus 1/2 teaspoon of dried herbs to the cooking liquid.  Substitute veget
 able, chicken, or beef stock or bouillon for all or part of the water, if desir
 ed.  Any leftover cooking liquid can be stored in the refrigerator for up to th
 ree days and reused for grain cooking, with added water or stock.  After repeat
 ed use, the cooking liquid bevcomes rather thick and can be used to give body t
 o soups and stews.  (Always sample the liquid first, as it may be slightly bitt
 er or not to your taste.)
 
 Precautions:
 Some manufactures discouratge pressure cooking grains for fear that the foaming
  action may push grains to the lid and clog the vent.  By taking a few precauti
 ons, you should experience no difficulty whatsoever:
 
 1.  Alwasy add 1 tablespoon of oil or butter per 1 cup of dry grain, and fill t
 he cooker only to the halfway mark.  Quick release pressure under cold running 
 water.
 
 2.  In the unlikely event that you hear loud sputtering while cooking grains, o
 r see water dripping down the sides of the pot, immediately take the cooker off
  the heat and place under cold running water to bring the pressure down.  When 
 the lid is cool enough to handle, remove it and clean both the vent and the rub
 ber gasket.  Lock the lid back into place and proceed with cooking under pressu
 re.
 
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