NAME THAT GRAIN

Triticale

A cross between wheat and rye

Rye

A dark grain with hearty flavor. Used in breads

Oats

A grain usually in hot breakfast cereal

Wild Rice

A seed of water grass with crisp textureand nutlike flavor. High in dietary fiber

Quinoa

A small ivory colored rice like grain

Millet

A small, yellow grain with a mild flavor

Couscous

A staple of North African cousine, flavor similar to pasta

Spelt

A substitute for wheat flour in baking tolerated by people with wheat allergies

Teff

A tiny grain with a mild, nutty flavor native to North Africa

Whole wheat

Made from the whole kernal, the endosperm, bran, and germ

Buckwheat

Nutlike, earthy flavor, ground into flour or crushed and used as breakfast cereal

Instant Rice

Precooked and dehydrated before packaging

Kasha

Roasted buckwheat that is hulled and crushed

Bran

The edible outer layer of the kernal

Barley

The pearl form is usually sold in restraunts

Bulgur

Wheat kernals that have been steamed, dried, and crushed

Corn

When coarsley grained the grain becomes grit

Amaranth

With a sweet nutty flavor, this grain was a staple crop for Aztecs