By Jennifer A. Wickes Copyright 2002
The proper term, in reference to grains, is cereal grains. The word "cereal" comes from Ceres, a pre-Roman goddess of agriculture. Cereal includes any plant from the grass family that produces an edible seed. Cereals are inexpensive, have an available source of protein and the highest concentration of carbohydrates compared with any other food.
VarietiesBarley
Barley dates back to the Stone Ages. It is used in recipes such as bread, cereal, and soups. Most barley in the western world is now used for two reasons, for making beer and whiskey, and for animal fodder.
Bulgur WheatOriginating from the Middle East, this is wheat kernels which have been steamed, dried and crushed.
CouscousA staple in North Africa. Couscous is derived from semolina. Can be cooked and added to milk to make a porridge, fruits and honey can be added to make a dessert or you can mix a dressing into it and eat it like a salad.
KashaThis is roasted buckwheat grains.
MilletMillet is a staple grain for over a 1/3 of the world's population, particularly in Asia and Africa. The United States uses millet almost exclusively for fodder and birdseed. Millet is rich in protein with a bland flavor, so it takes well to be cooked with other foods and spices. You prepare millet like rice, in boiling water, to make into a hot cereal or some sort of pilaf. Ground millet is used in puddings, breads and cakes. You can find millet in natural food stores, as well as Asian markets.
OatsIn the 1700s, England would feed oats to their horses, yet the Scottish used to eat every day!
Polenta / CornmealDried corn kernels that have been ground to a powder.
QuinoaA staple to the Incas. Contains the most protein than any other grain. It also contains eight essential amino acids. Quinoa is also high in unsaturated fats and lower in carbohydrates. You need to cook Quinoa like rice, and it has been compared in flavor to couscous. Can be found in natural food stores.
RiceRice has been cultivated throughout Asia since at least 8000 BC. There are also over 7000 varieties. Rice contains iron, calcium and B-complex vitamins.
RisottoAn Italian rice which is cooked as rice and can be served with a variety of meats and vegetables. Italian arborio rice is usually used in the preparation of risotto.
RyeRye contains less gluten that any other flour, therefore, all rye breads tend to be dense. There are a variety of different ryes, all of which are found at Natural Food Stores: medium, light, dark and pumpernickel.
