The Whole Grains Family (at least most of them…)
Meet the other members of the whole grain family!
This grain is slightly sticky, high in fiber & an essential amino acid, lysine
This grain is a distant cousin to rhubarb and is not related to wheat or other grains. Toasted and untoasted varieties can be used to make pilafs or casseroles in the same form as other grains.
This refers to wheat berries that have been cracked into small pieces.
This grain is a must for individuals following a wheat-free diet. It is known for its good balance of essential amino acids. Try it with sautéed veggies or use it the next time you make risotto!
This grain is popular in canned soups like Beef and Barley soup! It maintains at least two thirds of the bran which makes is a nutrition superstar to add to salads, soups, stews, or chilis.
Everyone knows this grain! Popcorn is corn with a hard protein outer layer with inner starch layers.
These are the same oats you have in your morning bowl of oatmeal! This grain is considered a good source of B vitamins, calcium, phosphorus, and iron.
Composed of high protein and low gluten level; easier to digest than other grains. Recommend pairing with beans.
This is a nutrition superstar because it resembles wheat, but contains 30% more protein and is more tolerated by wheat sensitive individuals. Spelt also comes in flake form which can be used in the same manner as rolled oats.
Steel cut oats
These are whole grain groats (inner portion of an oat kernel ) which have been cut into 2-3 pieces by steel rather than being rolled. They’re chewy and make for a particularly rustic and delicious hot cereal.
Chewy, high protein grain. Most well known of the whole grain family.