Grain Glossary

Image Gallery Barley: Most of the time we're buying refined pearled barley, which is the inner part of the grain containing significant protein, some fiber and B vitamins. Hulled barley is more nutritious, but takes longer to cook. This dense grain requires more cooking water than other grains.

Storing Grains Whole grainscontain perishable natural oils so it'sagood ideato buythem insmall amounts. Store your grainsinjars or airtight containers in acool, darkplace for aboutamonth. They'll keepatleast four monthsinthe refrigerator, but I find that I usually don'thavethe roomsoI buypackagedgrains or small amounts in the store's bulk section. Ifyoubuy grains in bulk, purchase them fromabusy store where there's agoodturnoverandwhere the bins are emptied before new stock is added.

Whole grains are among nature's most complete health foods. While most of us are comfortable with wheat, corn and oats, we may be less sure about strange grains such as quinoa. Here are some grains that, if not already familiar, you'll want to get to know.

Barley: Most of the time we're buying refined pearled barley, which is the inner part of the grain containing significant protein, some fiber and B vitamins. Hulled barley is more nutritious, but takes longer to cook. This dense grain requires more cooking water than other grains.

Bulgar: Bulgur is made from crushed wheat berries that are steamed whole, then dried and cracked into grits. It is not the same as cracked wheat, which is uncooked wheat. Finely ground bulgur is used to make the Middle Eastern tabbouleh salad. Pour boiling water over the bulgur and it's ready in minutes.

Couscous:Although we treat it as a grain, couscous is really a baby pasta made of semolina from durum wheat flour, which is used to make most pastas. White or whole wheat couscous is available in different-size granules. I prefer whole wheat because it's more nutritious and just as delicious. Couscous is ready in minutes by soaking it in boiling water and then fluffing it up with a fork.

Kasha (buckwheat groats): Since buckwheat is botanically a fruit and not a wheat product, it's a good alternative for those who are wheat sensitive. It contains the amino acid lysine, which isn't usually found in grains. It can be bought unroasted or roasted, which turns the buckwheat a darker brown. I prefer the roasted for flavor and a faster cooking time. It can be used in Middle Eastern lamb kibbe or thrown into soups or stews. It can be stored longer than other grains.

Millet: Millet is more than just bird food, it's a delicate tasting, high quality protein that is tolerated well by people with grain allergies.The small grain cooks uickly, making a great cereal or pilaf.