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"This foolproof, one-pot cooking method works for any grain. &lt;p&gt;Soaking slow-cooking grains (like farro and rye berries) in water overnight reduces their cooking time, makes them more digestible, and improves texture. Optional, but worth it.&lt;/p&gt; &lt;p&gt;Add grains to well-salted boiling water and simmer rapidly until done, which could take as little as 15 minutes for something bitty like millet or quinoa, or over an hour for a slow-cooking grain. Easy ratio: Cook 1 cup of grains in 6 cups water for 4 people.&lt;/p&gt; &lt;p&gt;Cook grains till al dente: tender, but with some chew. As they simmer, taste them periodically (it&amp;rsquo;s the best way &lt;br /&gt;to check). Use a fine-mesh sieve for draining&amp;mdash;little beads of amaranth will pass right through a colander.&lt;/p&gt;"^^<http://www.w3.org/2001/XMLSchema#string>
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