How to cook grains for salads

Here are basic cooking instructions for various kinds of grains to use in salads.

Bulgur: Add 11/2 cups of boiling water for every cup of grain and soak until tender. Chewy, slightly vegetal.

Couscous (quick cooking): Add 11/4 cups of boiling water for every cup of grain and soak until tender. Soft, wheaty.

Israeli couscous: Allow 2 cups of water for every cup of grain, simmer 5 to 7 minutes. Chewy and wheaty.

Millet: Allow 21/2 cups of water for every cup of grain, simmer 20 to 25 minutes. Slightly chewy, slightly vegetal.

Pearl barley, farro: Allow 3 cups of water for every cup of grain, simmer 40 to 45 minutes. Chewy, earthy.

Quinoa: Allow 13/4 cups of water for every cup of grain, simmer 30 minutes. Tender, vegetal.

Wheat berry: Cook like pasta in abundant boiling water, simmer 1 hour. Chewy, earthy.