The amount of time it takes for grains to cook and the quantity of
liquid they absorb vary according to the grain's age and the location
of harvest and storage. To accommodate these variations start with an
ample 4 cups liquid per 1 cup of grain.
Pressure cook the grains for the minimum time recommended in the
chart; then if more cooking is required, either return the cooker to
high pressure or simmer the grains, covered, for a few more minutes.
Drain off excess liquid before serving. For a fluffier final product,
immediately return the drained grains to the pot and replace the lid,
allowing them to steam in the residual heat for a few minutes.
For interesting variations, grain with approximately equal cooking
times can be mixed and matched with each other, or with beans and
legumes. Good combinations are wheat berries with chickpeas, and
Job's Tears with anasazi or pinto beans.
Author's Additions:
Depending upon the menu, I often give the grains an aromatic lift by
adding 3 or 4 quarter-sized slices of ginger and a bay leaf, or a
large clove of garlic halved plus 1/2 ts of dried herbs to the
cooking liquid. Substitute vegetable, chicken, or beef stock or
bouillon for all or part of the water, if desired. Any leftover
cooking liquid can be stored in the refrigerator for up to 3 days and
reused for grain cooking, with added water or stock. After repeated
use, the cooking liquid bevcomes rather thick and can be used to give
body to soups and stews. (Always sample the liquid first, as it may
be slightly bitter or not to your taste.)
Precautions:
Some manufactures discourage pressure cooking grains for fear that
the foaming action may push grains to the lid and clog the vent. By
taking a few precautions, you should experience no difficulty
whatsoever:
1. Alwasy add 1 tb of oil or butter per 1 cup of dry grain, and fill
the cooker only to the halfway mark. Quick release pressure under
cold running water.
2. In the unlikely event that you hear loud sputtering while cooking
grains, or see water dripping down the sides of the pot, immediately
take the cooker off the heat and place under cold running water to
bring the pressure down. When the lid is cool enough to handle,
remove it and clean both the vent and the rubber gasket. Lock the lid
back into place and proceed with cooking under pressure.
