Grain ratios and cooking times

Guys,
In class this weekend we cooked tons of grains in various ways and I wanted to share some knowledge. These were the most delicious of all the grains we cooked and the best for you. There are lots of recipes and preparations available but if you need any tips, hit me up!

Long grain brown rice, 1 cup rice to 1.5 cups water, cook for 45 minutes, (dry roast the grains beore you add the liquid)
Millet (super grain), 1 cup millet to 1 3/4 cups water, cook for 30-40 minutes at a simmer (pilaf the grains quickly in oil before you add the liquid)
Kasha, 1 cup kasha to 1 3/4 cups water, cook for 45 minutes (pilaf grains before you add the liquid)
Quinoa (super grain), 1 cup quinoa to 1.5 cups water, bring to a boil and and after one minute take off heat, let sit until all water is absorbed.
Bulgar Wheat, 1 cup quinoa to 1 3/4 cups water and afetr one minute take off heat, let stand until all water is absorbed (dry roast before you add liquid)


for quick reference:

• to pilaf is anytime you roast the grains in oil or butter before you add liquid.
• to dry roast is to cook dry in the pan to develop the flavor of the grain.
  
• always use liquid that is close to boiling when you cook with grains.
• super grains means the grain is a complete protein, which means it has all nine essential amino acids.
• unless you're making risotto, don't stir your grains while they're cooking until all liquid is absorbed, the steam channels created naturally are essential to even cooking and distrurbing them will make cooking time take longer.
• once you've taken grains off the heat, let them rest for 5 minutes before stirring and serving.