COOKING BULK GRAINS & BEANS

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Buck Conner

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Oct 20, 2015
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COOKING BULK GRAINS & BEANS

What good is having a variety of edibles, foraged or cultivated if you don't know how to prepare or cook them.

Shown below are general rules used for the amount of the bulk food and how long to cook them.

Hope this makes life a little easier while in the field or at an encampment.
  • Bring liquid to boil, add grains or beans, cover reduce heat and let simmer.
  • Grains (liquid: cooking time).
  • Short or broken grain Wild rice, Brown rice , India rice: 1 cup: 2c: 50 mins.
  • Medium or long grain Wild rice, Brown rice, White rice blend, Basmati rice (brown), Barley-pearl: 1 cup: 2.5c: 45-55 mins.
  • White rice (instant), Basmati rice (white), Amaranth, Buckwheat, Oats (rolled & steel-cut), Wheat-course: 1 cup: 2c: 15-20 mins.
  • Millet: 1 cup: 2.5c: 30-45 mins.
  • Cornmeal, most meals-blended-etc.: 1 cup: 3c: 10-12 mins.
  • Couscous, Quinosa: 1 cup: 2c: 15 mins: let stand 15 mins.
  • Wheat berries: 1 cup: 3c: 2 hrs: presoak 8 hours.
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  • Beans (presoak beans: short soak, boil & soak 1 hr. or long soak for 8-12 hrs., then cook)
  • Adzuki, Fava, Lentil, Split peas, Smith: 1/2 cup: 2c: 40 mins.
  • Black, Cannelli, Soy: 1/2 cup: 2c: 30 mins.
  • Kidney, Lima , White beans: 1/2 cup: 2c: 60 mins.
  • Black eyed peas: 1/2 cup: 2c: 75 mins.
 

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