Cooking Times and

Basic Instructions (Cont.)

GRAINS

Whole grains cook so quickly in the Pressure Cooker that they can become a regular part of your diet. Here are a few things to keep in mind:

•Timing varies from one batch of grains to the next, depending upon age and storage conditions. So it is wise to do the majority of cooking under pressure and then do any additional cooking, if needed, on the STEAM setting. Remember that whole grains such as wheat berries and brown rice always remain a bit chewy, even when thoroughly cooked.

•Grains that have the same cooking time may be cooked together.

•Leftover grains may be frozen in convenient portion sizes. Defrost them in the microwave.

PRECAUTIONS WHEN COOKING GRAINS

•When cooking grains alone (rather than in a soup or stew), never fill Pressure Cooker more than one-third full.

•TO CONTROL FOAMING AS GRAINS COOK, ALWAYS ADD 1 TABLESPOON OF OIL PER CUP OF DRIED GRAINS TO THE COOKING LIQUID.

•Do not cook more than 2 cups of dried grains at a time.

•Clean the Pressure Regulator Knob, Steam Release Valve, Safety Valves and Rubber Gasket thoroughly after cooking grains.

GRAINS

APPROXIMATE COOKING TIMES

GRAIN

MINUTES UNDER HIGH PRESSURE

Brown rice (Short and long grain)

12

Wheat Berries

15

Rye Berries

15

Kamut

15

Wild Rice

20

21