Presto 1362 - Manual (Page 31)

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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 conveniently 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 minimizes 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 1¾ 4 – 5
Barley (Hulled) 2½ 25 – 28
Barley (Pearl) 2½ 9 – 12
Buckwheat 2 3 – 4
Bulgar 1½ 2 – 3
Millet 2 9 – 10
Oats (whole groats) 1½ 20 – 25
Oats (steel cut) 2 4 – 5
Quinoa 1½ 1
Rice (brown) 1 ½ 10 – 12
Rice (white) 1½ 5 – 8
Rye Berries 1½ 20 – 25
Spelt 2 25 – 30
Wheat berries 2 25 – 30
Wild Rice 1½ 20 – 25