Grains

• Rice

• Wheat

• Quinoa
• Quinoa is a complete protein on its own, which makes it perfect for vegan meals. It is also gluten-free and can be cooked in 15 minutes. There is a compound called saponin, on the outside of the grain, which grows on the grain as a natural pest repellant to protect it from been eaten. It may have a little bitterness but it does not harm people. You can rinse it with a strainer and drain it. For people sensitive to the bitter flavor, such as young kids, you can cook it with more water and for longer. The bitter note will become hardly discernible after that. 

Sprouted Grains:

You can sprout whole grains, such as wheat berries, amaranth, unhulled barley, buckwheat, corn, einkorn, farro, kamut, millet, whole oats, quinoa, whole brown rice, rye berries, sorghum, spelt, just like legumes, beans and seeds.

Grain	Grain to Water Ratio (Cups)		Simmering Time	Yield (Cups)
Amaranth	1	1 3/4	10 min	3 1/2
Brown Rice / Brown Basmati	1	2 1/2	35-45 min	3 1/2
Buckwheat groats/kasha	1	1 1/2	10 min	3 1/2
Bulgur (medium)	1	2 1/2	No cooking needed. Soak grain in boiling water for 30-40 min	3 1/2
Kamut	1	2 1/2	35-45 min	3 1/2
Millet	1	1 1/2	25-30 min	3
Millet (Fluffy)	1	3	30-35 min	6
Oat groats	1	2 1/2	40-45 min	3 1/2
Pearl barley	1	3	90-100 min	4
Quinoa	1	2	20-25 min	4
Quinoa (Fluffy)	1	3	30-35 min	6
Rye berries	1	2 1/2	35-45 min	3 1/2
Spelt	1	1 1/2	50-60 min	2
Wheat berries	1	3	2 hours (white) 2.5 hours (red)	3
White rice	1	1 1/2	15-20 min	3
Wild rice	1	2 1/2	75-85 min	4

Recipes of Grains...