-IBIS-1.7.0-
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patient handout (nutrition)
cooking times and proportions for grains and beans
Nutrition

definition

cooking times and proportions for grains and beans:

grain (1 cup dry measure) water cooking time yield

brown rice 2 cups 60 minutes 3.0 cups

wild rice 3 cups 60 minutes 4.0 cups

whole barley 3 cups 75 minutes 3.5 cups

whole wheat berries 3 cups 120 minutes 2.7 cups

bulgur wheat 2 cups 20 minutes 2.5 cups

cracked wheat 2 cups 25 minutes 2.3 cups

buckwheat 2 cups 15 minutes 2.5 cups

millet 3 cups 45 minutes 3.5 cups

coarse cornmeal (polenta) 4 cups 25 minutes 3.0 cups

quinoa 2 cups 15 minutes 2.5 cups

soybeans 4 cups 3 hrs or more 2.0 cups

soy grits 2 cups 15 minutes 2.0 cups

black beans 4 cups 90 minutes 2.0 cups

garbanzos (chickpeas) 4 cups 3 hours 2.0 cups

great northern beans 3 cups 2 hours 2.0 cups

kidney beans 3 cups 90 minutes 2.0 cups

lentils and split peas 3 cups 45 minutes 2.25 cups

black-eyed peas 3 cups 60 minutes 2.0 cups

lima beans 2 cups 90 minutes 1.25 cups

baby lima beans 2 cups 90 minutes 1.75 cups

pinto beans 3 cups 3 hours 2.0 cups

red beans 3 cups 3 hours 2.0 cups

small white beans 3 cups 3 hours 2.0 cups

footnotes