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Pressure Cookig Grains

Pressure cooking is an excellent method for quickly preparing healthy, nutrient-rich grains. Conventional methods for preparing grains can require an hour or more of cooking. Pressure cooking reduces cooking time by a third, allowing for more frequent inclusion in meals.

Grains, because of the froth and foam they produce during cooking can cause the vent pipe of the pressure cooker to become blocked. To prevent blockage from occurring, grains must be prepared in a bowl covered with aluminum foil in the pressure cooker. The bowl can be metal, such as stainless steel, or oven-safe glass. The bowl should not extend above the 2/3 full mark on the cooker.

Using the table below, combine the desired grain and the amount of liquid in a bowl, which fits loosely in the pressure cooker. Cover bowl securely with aluminum foil. Pour two cups water into the cooker and place bowl on cooking rack in cooker. Close cover securely and place pressure regulator on vent pipe. Heat to 15 pounds pressure and cook for the time indicated. After pressure cooking, allow pressure to drop of its own accord. Using tongs or hot pads, carefully remove bowl from cooker. Remove foil. Separate the grains by lifting gently with a fork while steaming. It may be necessary to allow excess moisture to evaporate from some grains. If excessive moisture remains, drain before using.

Grain
(1 Cup)
Cups Liquid in Bowl
Cooking Time (minutes)
  Grain
(1 Cup)
Cups Liquid in Bowl
Cooking Time (minutes)
Amaranth
1 3/4
4
  Quinoa
1 1/2
1
Barley (hulled)
2 1/2
25-28
  Rice (brown)
1 1/2
10-12
Barley (pearl)
2 1/2
9-12
  Rice (white)
1 1/2
5-8
Buckwheat
2
3-4
  Rye Berries
1 1/2
20-25
Bulgar
1 1/2
2
  Spelt
2
25-30
Millet
2
9-10
  Wheat Berries
2
25-30
Oats (whole groats)
1 1/2
20-25
  Wild Rice
1 1/2
20-25
Oats (steel cut)
2
4-5
   

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