Grains are an essential part of a healthy diet, but sadly, too much of America gets its grain in the form of white rice, white bread, and Lucky Charms. Whole grains are far more healthy, and tastier too. Whole grains can be used warm in pilafs, cold in salads, added to soups, stews, tossed into granola, stirred into cookies, and even ground into flour.
The following list includes some common grains that can be found at whole food and health food stores. Make them a healthy and delicious addition to your recipes.
A tiny grain grown at high altitude, popular in the Andes and Himalayas. It is commonly popped like popcorn.
Hulled barley has the bran intact, while pearled or polished has the bran removed.
Actually the seed of an herb, native to Russia. Known as Kasha when toasted.
Wheat kernels that have been steamed, dried and crushed.
Coarse granular semolina, a flour made from protein rich Durham wheat.
Crushed wheat kernels with the bran intact. Not pre-steamed like bulghur.
An ancient strain of wheat, more than twice the size of modern wheat kernels with a greater amount of protein.
Used mostly as bird seed in the United States, this small grain is a staple food in much of the world due to its high protein content and pleasantly mild flavor.
Available as groats, rolled, quick cooking, and steel cut. For baking, regular rolled oats are better in texture and flavor.
Tiny grain that is extremely high in protein. Consumed by Incas and Aztecs.
Closely related to barley and wheat, it is available rolled and as rye berries, in which the grain is whole with the bran removed.
An ancient relative of wheat, native to Southern Europe. Spelt has more protein than common wheat.
A tiny grain from Africa; high in protein, calcium and iron.
A nutritious hybrid of wheat and rye.
Whole grains of wheat stripped of their outer hulls.
**Groat is the term used for a grain that is hulled and crushed, but not ground.