Instructions / Assembly

GraIns
Grains are an important, but often little recognized, part of a
healthy diet. They contribute complex carbohydrates, soluble and
insoluble fiber, and other nutrients. Yet with all these benefits,
grains are low in fat. Grains can be prepared quickly and conve-
niently with the pressure cooker. With a pressure cooker it is not
necessary to soak or simmer grains for several hours.
During cooking many grains tend to froth, foam, and sputter
and could cause the vent pipe to become blocked. Therefore,
to contain frothing and foaming during the cooking period,
grains must be prepared in a bowl covered with aluminum foil
in the pressure cooker. Preparing grains in a bowl also minimiz-
es cleanup which can be difficult if the grains stick to the bottom
of the cooker.
The bowl can be metal, such as stainless steel, or oven-safe glass.
If using glass, increase cooking time by 1 to 5 minutes depending
on the length of the recommended cooking time.
FOR gRAINS, DO NOT FILL PRESSURE COOKER OVER ½ FULL!
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.
GRAIN TIMETABLE
Combine the desired grain and the amount of water or broth
indicated in the table below in a bowl which fits loosely in the
pressure cooker. Cover bowl securely with aluminum foil. Pour
two cups water into cooker. Place bowl on rack in cooker. Close
cover securely. Place pressure regulator on vent pipe and cook
for the time indicated in the table below. After pressure
cooking, allow pressure to drop of its own accord. Using tongs
or hot pads, carefully remove bowl from cooker. Remove foil.
Before serving, separate the grains by lifting gently with a fork
while steaming. It may be necessary to allow excess moisture to
evaporate from some grains. If excessive moisture remains, drain
before using grains.
FOR gRAINS, DO NOT FILL PRESSURE COOKER OVER ½ FULL!
CUPS LIQUID COOKING TIME
GRAIN (1 CUP) IN BOWL (MINUTES)
Amaranth 1
3
⁄
4
4 – 5
Barley (Hulled) 2
1
⁄
2
25 – 28
Barley (Pearl) 2
1
⁄
2
9 – 12
Buckwheat 2 3 – 4
Bulgar 1
1
⁄
2
2 – 3
Millet 2 9 – 10
Oats (whole groats) 1
1
⁄
2
20 – 25
Oats (steel cut) 2 4 – 5
Quinoa 1
1
⁄
2
1
Rice (brown) 1
1
⁄
2
10 – 12
Rice (white) 1
1
⁄
2
5 – 8
Rye Berries 1
1
⁄
2
20 – 25
Spelt 2 25 – 30
Wheat berries 2 25 – 30
Wild Rice 1
1
⁄
2
20 – 25
56
57