Whole Grains

“Whole grains contain all the essential parts and nutrients of the entire grain seed in their original proportions. If the grain is processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver the same rich balance of nutrients that are found in the original grain seed.” Or 100% of the original kernel—all of the bran, germ, and endosperm—must be present to qualify as a whole grain. See The Whole Grain Council 

  • Amaranth

  • Barley

  • Buckwheat

  • Corn, including whole cornmeal and popcorn

  • Millet

  • Oats, including oatmeal

  • Quinoa

  • Rice, both brown rice and colored rice

  • Rye

  • Sorghum (also called milo)

  • Teff

  • Triticale

  • Wheat, including varieties such as spelt, emmer, farro, einkorn, Kamut®, durum and forms such as bulgur, cracked wheat and wheat berries

  • Wild rice.”

See my recipes for the basics: brown rice, bulgur, polenta, and explore all possibilities.