Amaranth:  Use 1 ¾ C water for 1 C of amaranth. Simmer for 25 minutes. Can be used to make porridge or polenta.

Pearl Barley: Most commonly used in soups and stews. Use 3 C water per 1 C of barley. Simmer for 90 minutes or until tender.

Buckwheat groats: Use 1½ C water per 1 C of buckwheat. Simmer for 10 minutes.  Can be used in salads, as a cereal or mixed with vegetables.

Bulgur: Use as an alternative to rice in pilafs and stir-fries.  Use ½ C water per 1 C bulgur.  Swell in boiling water for at least 10 min.

Couscous: Use 1 C boiling water or stock for 1 C couscous. Swell in boiling water for 5-10 min.  Use in salads or in place of rice or pasta.

Millet: Use 1 ½ C water to ¾ C millet. Simmer, covered, for 15 min. Stir frequently while the grains cook, adding water if needed.  Can be used like risotto, as a cereal or mixed with vegetables.

Quinoa: Use 1 ½ C water to ¾ C quinoa. Simmer, covered, for 15 min. Excellent addition to salads.

Spelt: Also known as farro, and is also available ground into flour. Use 1 ½ C water to 1 C spelt. Simmer 50 to 60 minutes. Spelt flour can be used as a substitute for wheat flour for bread or biscuits. Reduce water by 25%.

Teff: Can be cooked for porridge or added to baked goods. Teff flour, which is gluten-free, is also available. Use 4 C water for 1 C of teff.  Boil for 20 minutes or until tender. Because teff grains are so small, use less than you would other grains for porridge.

Cauliflower pureé:  Steam florets from 1 head of cauliflower for 10 min, until soft.  Mix in food processor with 2 T butter and 1 t salt until smooth.  Can add ½ C or more of grated parmesan.  Serve instead of mashed potatoes.

Celeriac pureé: Cut off skin and roots from 1 celeriac root.  Cut into 1-3 in chunks.  Boil covered with water for 20 min, until soft.  Mix in food processor with 2 T butter and 1 t salt until smooth.  Can add ½ C or more of grated parmesan.  Serve instead of mashed potatoes.