*  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 1st cup of grain***
    1      tablespoon    oil or butter
    4 1/4  cups          liquid (only 4 c for oats)
      1/2  teaspoon      salt -- optional
                         ***for each additional cup fo grain***
    3      cups          liquid
    1      tablespoon    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.
 
 for 1 cup of grain:
 Whole barley (unhulled) - yields 3 1/2 cups cooked
 4 1/2 cups liquid, 1 tablespoon oil, 1/2 teaspoon salt (optional), 50 -55 min. u
 nder high pressure.
 
 Pearl Barley - yields 3 1/2 cups cooked -  18-20 min. under high pressure.
 
 Job’s Tears - yields 2 cups cooked -  20-22 min. under high pressure.
 
 Oats (whole groats) - yields 2 cups cooked -  25-30 min. under high pressure.
 
 Tritacale - yields 2 cups cooked -  25-30 min. under high pressure.
 
 Whole rye berries - yields 2 1/4 cups cooked -  25-30 min. under high pressure
 
 Whole wheat berries - yields 2 cups cooked -  35-45 min. 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 teaspoon dried herbs, and/or 1 bay leaf.  If using salt, re
 duce 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.  Loc
 k 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 cha
 rt above).  quick release the pressure under cold running water.  Remove the li
 d, tilting it away from you to allow any excess lequid and reserve it, if desir
 ed.  For drier, fluffier grains, immediately return the cooke dgrains to the po
 t and replace the lid, allowing them to steam in the residual heat for a few mi
 nutes.
 
 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 t
 horoughly.  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 - 
 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.
 
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