| Grain Name | Cook Time (High /W Natural Release) | Liquid (Per Cup) | Yield (Per Cup) |
| Amaranth | 3 Minutes | 2 cups | 2 1/2 Cups |
| Barley (Pearl) | 19-22 Minutes | 2 1/2 Cups | 3 Cups |
| Barley (Hulled or Hull-less soaked) | 25-35 Minutes | 3 Cups | 3-4 Cups |
| Buckwheat (Kasha) | 3 Minutes | 1 3/4 Cup | 2 – 2 1/2 Cups |
| Cornmeal (Polenta) | 5 Minutes | 4 Cups | 4 – 4 1/2 Cups |
| Faro (Whole Soaked) | 15-20 Minutes | 2 – 2 1/2 Cups | 3 Cups |
| Kamut (Soaked) | 10-15 Minutes | 2 Cups | 2 1/2 Cups |
| Millet | 10 Minutes | 1 3/4 Cups | 3 – 3 1/2 Cups |
| Oats (Rolled) | 2-4 Minutes | 2 1/2 Cups | 3 – 3 1/2 Cups |
| Oats (Steel Cut) | 3-5 Minutes | 3 Cups | 3 Cups |
| Oats (Whole Groats Soaked) | 20-22 Minutes | 2 Cups | 2 – 2 1/2 Cups |
| Quinoa | 5 Minutes | 1 1/4 Cups | 3 – 3 1/2 Cups |
| Rye (Whole Soaked) | 25 Minutes | 1 1/2 – 2 Cups | 2 – 2 1/2 Cups |
| Spelt (Soaked) | 22 Minutes | 1 1/2 Cups | 3 Cups |
| Sorghum | 30-35 Minutes | 2 1/2 Cups | 3 1/2 Cups |
| Teff | 3 Minutes | 2 1/2 Cups | 3 cups |
| Triticale (Soaked) | 20 Minutes | 2 Cups | 2- 2 1/2 Cups |
| Wheat Berries (Soaked) | 10-15 Minutes | 2 Cups | 2 – 2 1/2 Cups |
| Wild Rice | 25 Minutes | 2 1/2 Cups | 3 – 4 Cups |