bunnyjadwiga | Grains cooking

A couple of years back, I suddenly became wildly interested in cooking grains and dried beans. Ok, I seem to recollect that I became wildly interested in buying grains and dried beans and keeping them in pretty jars, but eventually one does have to eat them. Since then, I I've researched and cooked bulgur (cracked) wheat, barley and barley groats, buckwheat groats (kasha), millet, quinoa, oat groats and amaranth. Most of them are pretty yummy. Most of them make it into our food arrangements on a regular basis. We've also added couscous to our repetoire (who can't like a starch that cooks in five minutes if you dump it in boiling water, cover it, and take it off the heat?

But what I really need is a proportion chart, where the amount of grain and the amount of water are laid out for boiling and for slow cooking processes.

This is the best chart I've found so far:
http://www.rivercityfoodcoop.org/?section=products&page=cooking_grains
http://www.blueplanetco-op.com/wholegrains.html

There are some good grain cooking cookbooks, and I'll need to raid the Easton library for them (Madison PL, though good on many levels, has little on slow cooking and nothing on grains).

However, here's a few websites:
http://www.hgof.ns.ca/index2.php?function=cooking_tips
http://www.recipetips.com/kitchen-tips/t--1018/boilabsorbsteam-other-grains.asp

Grains cooking

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