What Is the Dry To Cooked Grain & Seed Yields?
Have you noticed how many different types of grains there are today? I’m learning about new varieties regularly especially since I’ve changed my diet because of my heart issues. Eating more whole grains offer a satisfying way to make sure I’m getting all my nutrients while cutting calories and filling me up.
Seems like every month my cooking magazines are introducing me to some new exotic grain or I open a Blue Apron delivery and find some noteworthy grain. I’m guessing these grains are not new to the universe and have been around for a long time so it’s interesting so many of these grains are now popular.
Along with these new exciting grains, there are many common varieties you’ve heard of but may not be sure how to cook or what a cup of dried grains yield. Below you’ll find my list of both common and exotic grains, how much water (or stock) you’ll need and how much they will yield. I’ll try to add to it when I learn about a new grain.
And be sure to check out my post 10 Grains That Are Really Good For You.
| Grains – Dry |
Liquid | Yield |
| Amaranth – 1 cup | 2 cups liquid | yields 2-1/2 cups cooked |
| Arborio Rice – 1 cup | 4 cups liquid | yields 3 cups cooked |
| Barley – 1 cup | 3 cups liquid | yields 3-1/2 cups cooked |
| Brown Rice – 1 cup | 2 – 1/2 cups liquid | yields 3 cups cooked |
| Buckwheat – 1 cup | 2 cups liquid | yields 4 cups cooked |
| Bulgur – 1 cup | 2 cups liquid | yields 3 cups cooked |
| Chia – 1/3 cup | 2 cups water | yields 17 ounces gel |
| Cornmeal – 1 cup | 4 cups liquid | yields 2-1/2 cups cooked |
| Couscous, whole wheat – 1 cup | 1 – 1/4 cups liquid | yields 4 cups cooked |
| Farro – 1 cup | 2 – 1/2 cups liquid | yields 3 cups cooked |
| Freekeh – 1 cup | 2 – 1/2 cups liquid | yields 3 cups cooked |
| Grits – 1 cup | 4 cups liquid | yields 4 cups cooked |
| Hominy – 1 cup | 5 cups liquid | yields 3 cups cooked |
| Kamut – cup | 3 cups liquid | yields 3 1/2 cups cooked |
| Millet – 1 cup | 2 – 1/2 cups liquid | yields 4 cups cooked |
| Oat Groat – 1 cup | 3 cups liquid | yields 3 1/2 cups cooked |
| Oats, bran – 1 cup | 2 1/2 cups liquid | yields 2 cups cooked |
| Polenta – 1 cup | 4 cups liquid | yields 2-1/2 cups cooked |
| Quinoa – 1 cup | 2 cups liquid | yields 3 cups cooked |
| Rice, brown basmati – 1 cup | 2 1/2 cups liquid | yields 3 cups cooked |
| Rice, brown, long grain – 1 cup | 2 1/2 cups liquid | yields 3 cups cooked |
| Rice, brown, short grain – 1 cup | 2 1/2 cups liquid | yields 3 cups cooked |
| Rice, brown, quick – 1 cup | 1 1/4 cup liquid | yields 2 cups cooked |
| Rye, berries – 1 cup | 3 -4 cups liquid | yields 3 cups cooked |
| Rye, flakes – 1 cup | 2 cups liquid | yields 3 cups cooked |
| Sorghum – 1 cup | 3 cups liquid | yields 3-1/2 cups cooked |
| Spelt Berries – 1 cup | 4 cups liquid | yields 3 cups cooked |
| Teff – 1 cup | 3 cups liquid | yields 2-1/2 cups cooked |
| Wheat Berries – 1 cup | 4 cups liquid | yields 2 cups cooked |
| Wheat, cracked – 1 cup | 2 cups liquid | yields 2 1/4 cups cooked |
Hello thanks for the information, just a question tho, when you say liquid are you still referring to water? As in water to cook the bulgur. I need to be clear on this.Thank you
Danny, the reason I say liquid and not water is because besides water, some people like to use chicken, beef or vegetarian stock while others use a combination 50/50 juice/water combination. It really depends on your personal preferences.
I have 1/4 cup barley, how much liquid would I use with that?
1/4 of 3 cups = 3/4 cup of liquid.
What Is the Dry To Cooked Grain Yield
I love this chart! just what I was looking for. We have recently retired and now I trying to create a collection of healthy recipes to become my repeatable menu for my us. I hope to find more info as I peruse your blog.
Thanks
You are very welcome and enjoy retirement.
Just what I was looking for. Thanks so much!
Very useful table I use grains quite a lot but to remember each ratio and yield not easy. Just used your chart to make a barley, mushroom and vegetable ‘risotto’ Lovely cold day lunch. Thank you I think I’ll frame this and hang in my kitchen.
How is it possible that I look up “raw to cooked grits ratio” and come up with a site that doesn’t say “grits” anywhere in it? Why is this so difficult to find online?
Wilder, thanks for pointing this out. Your answer is there now.
I was disappointed not to find these grains included:
Oat Groats (unprocessed whole-grain oats)
Kamut (you do include Spelt—why not Kamut/Khorasan?)
Rye
I assume the Barley you list is Hulled Barley (unprocessed whole grain) and not Pearled Barley or Pot Barley, but it would be really nice if you were explicit.
I’m pleased that you include things like Amaranth, Buckwheat, Chia, and Quinoa, but since none of these is a grain, perhaps you should change the title to be something like “Grains and Seeds.”
All good suggestions and will be added. Thanks Leisureguy.
So Helpful!
Your chart is a godsend, thank you thank you! Working with a scientific, gram-gy-gram doctor I need to know if whole grains’ yield holds for cracked or cereal whole grain as well!
This has everything I was looking for- thanks for the convenient chart -cheers!