Below you will find a table of grains. Each grain has a distinct flavor and different uses for them. I’ve also added the cooking time and amount of water needed for each grain. Try them all and find your favorites!

 

GRAIN FLAVOR USE COOK TIME
Kamut Sweet, slightly nutty In grain salads, as a side dish or ground into flour for baked goods 1 cup Kamut to 3 cups water for 60 minutes
Bulgar Wheat Nutty As a side dish or added to soups, stews, casseroles and salads 1 cup Bulgar Wheat to 2 cups water for 15 minutes
Farro Sweet and nutty In salads and soups, or as a side dish 1 cup Farro to 2 cups water for 25-40 minutes
Amaranth Strong, sweet, grassy Best used as cereal 1 cup Amaranth to 3 cups water for 20-25 minutes
Quinoa (Red, white) Rich and nutty Cooked as a cereal or side dish, use in place of rice 1 cup Quinoa to 1 cup water for 15-20 minutes
Kasha (Roasted Buckwheat Groats) Slightly nutty Serve as a side dish or in a casserole 1 cup Kasha to 2 cups water for 15-20 minutes
Barley (Hulled or pearled) Mild and sweet In soups, stews or as a side dish 1 cup Barley to 2 cups water for 30-40 minutes
Spelt Rich and nutty As a side dish or in a grain salad 1 cup Spelt to 3.5 cups water for 90 minutes
Millet Sweet, delicate taste Cooked as a breakfast cereal or added to breads 1 cup to 3 cups water for 20-25 minutes
Buckwheat Groats Intense, earthy taste Cooked as a breakfast cereal, sprouted or made into flour 1 cup Buckwheat Groats to 2 cups water for 20-30 minutes
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