Berkeley Bowl - Welcome
Locations and Hours
920 Heinz Avenue Berkeley, CA 94710 | Phone: 510.898.9555
2020 Oregon Street Berkeley, CA 94703 | Phone: 510.843.6929
Mon. - Sat. - 9:00 am to 8:00 pm | Sunday - 10:00 am to 7:00 pm

Bulk Foods, Cooking Grains & Cereals

Cooking Instructions

1 cup Grain

Liquid (cups)

Cooking Method

Cooking Time

Yield (cups)

Amaranth 3 Simmer 15 min 2 2/3
Barley, grits 2/3 Cereal 3 min + 5 min standing 2/3
Barley, hulled 4 Simmer 1 hour 45 min 2 1/2
Barley, quick 2 Simmer 10-12 min 3
Buckwheat, groats, unroasted 2 Cereal 15 min 3 1/2
Buckwheat, groats, roasted 2 Cereal 15 min 3
Corn, meal 4 Cereal 10 min 3 1/2
Corn, hominy, dried 5 Simmer 5-6 hours 3
Millet 3 Simmer 25-30 min, 10 min standing 5
Oats, quick 2 Cereal 1 min + 3-5 min standing 2
Oats, old-fashioned 2 Cereal 5 min 2
Oats, steel-cut 4 Cereal 20 min 2
Quinoa 2 Simmer 15 min 4
Rye, berries 3 Simmer 1 hour 55 min 3
Rye, flakes 3 Cereal 1 hour 5 min 2 1/2
Triticale, berries 3 Simmer 1 hour 45 min 2 1/2
Wheat, couscous 1 1/2 Steep 5-10 min 3
Wheat, cracked 2 Cereal 15 min 2
Wheat, flakes 4 Cereal 50-55 min 2
Wheat, bulgur 2 Steep 15 min 3

To Simmer

Bring liquid to a boil. Stir in the grain. Cover and reduce the heat to low. Cook until liquid is
absorbed and grain is tender to the bite. Fluff with a fork before serving. Soaking whole grains in the liquid overnight in the refrigerator will reduce the cooking time.

To Steep

Pour boiling liquid over the grain. Cover and let stand until grain is tender to the bite. For Cereal (using meal, grits, or flakes): Combine cold water and grain. Bring to a boil, stirringconstantly, over high heat. Reduce temperature to low, cover, and cook to desired thickness.

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