The following cooking times are approximate, and should be used as guidelines only, as recommended cooking times and quantities of water vary with different manufacturers and depend on whether the grain is processed. Make certain to check the label.
| GRAIN | WATER | SUGGESTED COOKING TIME |
| 1 cup long-grain brown rice | 13⁄4 cups | 45 to 50 minutes (see recipe) |
| 1 cup cracked kasha | 2 cups | Toast, then add water and boil for 15 minutes |
| 1 cup bulgur, medium grind* | 1½ cups | 15 minutes |
| 1 cup cracked wheat** | 2½ cups | Cover with boiling water and let stand 15 minutes |
| 1 cup quinoa | 1½ cups | Toast, then add water and boil for 15 minutes |
| 1 cup wheat berries*** | 2 to 3 cups | 1 to 2 hours |
* Traditional Middle Eastern bulgur is sold at ethnic markets. It is usually available in three types of grind: coarse, medium, and fine.
** Cracked wheat is more thoroughly milled than bulgur and is now sold in supermarkets. This should not be confused with bulgur.
*** Wheat berries (hard and soft) are sold in natural food stores and Middle Eastern markets. The cooking time will vary according to the variety.