TABLE OF COOKING TO REDUCTION OF CEREALS IN BEANS

In this table you will find all the necessary indications for “reduced” cooking and some more advice:

Dose cereal in beans Dose and water temperature Cooking time  Advice in +
Amaranth 100 g Cold water 200 ml 40 minutes
Oats 100 g Cold water 300 ml 40-50 minutes
Canihua 100 g Cold water 300 ml 20 minutes
Spelled 100 g Water boiling 200 ml 50 minutes
Wheat 100 g Cold water 300 ml 50-60 minues
Buckwheat 100 g Water boiling 250 ml 20 minutes
Kamut 100 g Cold water 300 ml 60-75 minutes
Dried corn 100 g  Cold water 400 ml 120 minutes It is essential to soak for 36-48 hours
Millet 100 g  Water boiling 200 ml 20-25 minutes You can also “spoil it”
Whole brown millet 100 g  Water boiling 200 ml 30 minutes Soaking is recommended for 2 hours
World barley 100 g Cold water 300 ml 50-60 minutes Soaking is essential for 16 hours
Decorticated barley 100 g Cold water 300 ml 50-60 minutes Soaking is essential for 12 hours
Pearl barley 100 g Cold water 300 ml 30-40 minutes You can also “spoil it”
Brown rice 100 g Cold water 250 ml 50-60 minutes
Red rice 100 g Cold water 300 ml 20-25 minutes Soaking is recommended for 1 hour
Semi-wholemeal rice 100 g Cold water 200 ml 30-40 minutes
Wild rice 100 g Cold water 200 ml 50 minutes
Venus rice 100 g Water boiling 250 ml 35-40 minutes
Quinoa white, or red, or black 100 g Cold water 200 ml 10-20 minutes
Rye 100 g  Cold water 300 ml 40-50 minutes
Sorghum 100 g Cold water 300 ml 40-50 minutes
Teff 100 g Cold water 400 ml 20 minutes

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