Boiling Time Table

This table shows the amount of time it takes to cook various beans, grains, lentils, vegetables etc.

Prep
Dry for times with dry ingredients or Soaked for grains which have been soaked for 6-10 hours in plenty of water in the fridge to soften them up. Always drain the soaking-water before cooking.
Water
the proportional amount of water required by volume i.e. 3 means you will need 3 cups of water for each cup of dry ingredient.
Type
[V]egetables, [P]ulses, [G]rains or [G*] for Pseudo-grains.
Time (mins) Food Prep Water Type Notes
2 Fine Bulgur Dry 3 G Alternatively just add boiled water and stand for 5 minutes
5 Broccoli
  V  
6 Cornmeal Dry   G aka Polenta
6 Corn (kernels/cob)
  V  
7 Asparagus
  V  
7 Zucchini
  V  
7 Eggplant
  V Peel on or off
8 Carrots
  V  
10 Steel Cut Oats Dry   G Will disintegrate into Porridge if cooked longer
10 Red Split Lentils Dry   P Will disintegrate into Dal if cooked longer
10 Brussels Sprouts
  V  
10 Cauliflower
  V  
11 Leeks
  V Remove leaves and peel outer layer of bulb before cutting
12 Parsnip
  V  
12 Buckwheat Dry   G*  
12 Soy Grits Dry   P Can be cooked for much longer - won’t go soggy
13 Butternut Pumpkin
  V  
15 Black Quinoa Dry   G* Must usually be rinsed first
18 Teff Dry   G  
20 Coarse Bulgur Dry 2.25 G  
20 Amaranth Dry 3 G*  
25 Millet Dry   G  
25 Whole Green Lentils Dry   P  
25 Pearl Barley Soaked 3 G  
25 Green Split Peas Soaked 3 P  
30 White Quinoa Dry 2 G* Must usually be rinsed first
35 Green Split Peas Dry 3 P  
35 Yellow Split Peas Dry 3 P  
35 Pearl Barley Dry   G  
45 Brown Rice Dry 2.25 G  
45 Rye Groats Soaked 3 G aka Rye Grains
45 Wheat Groats Soaked 4 G aka Wheatberries or Whole Wheat Grains
50 Whole Oat Groats Dry   G  
60 Wheat Groats Dry   G aka Wheatberries or Whole Wheat Grains
120 (2hrs) Rye Groats Dry   G aka Rye Grains
120 (2hrs) Mature Whole Soy Beans Soaked   P aka Yellow Soy Beans; NOT Soy Nuts
240 (4hrs) Mature Whole Soy Beans Dry   P aka Yellow Soy Beans; NOT Soy Nuts