It helped to soak the (intact, whole) grain for a few hours before cooking.
I started with 1 cup of grain, soaked it, drained it, added 2.5 cups water, and simmered covered until all water was absorbed. It's good, though next time I think I'll try 3 cups water.
I'm having some with perilla oil, TJ's Sriracha Seasoning, and smoked paprika. I'll probably use it like rice.
