It's also a creamy substitute for arborio rice in risottos. A lightly flavored food, buckwheat is rich with complex carbohydrates and amino acids, the building blocks of proteins. To keep buckwheat grains from clumping together, some cooks coat them with scrambled eggs and dry roast in a lightly oiled skillet before adding liquid. Bulgur , a quick-fix grain, is the parched, steamed, and dried wheat kernel. Use in salads, stews, and pilafs.
Corn is a multipurpose grain with a distinctive flavor and texture.
Couscous is the ground form of semolina wheat, which is commonly used to make pasta. This protein-rich food is actually wet semolina coated with flour and then processed to make tiny pellets. It cooks up fast and makes a versatile side dish when served on its own or mixed with nuts, currants , and mildly flavored spices and herbs. It can also add body to soups and stews. Kamut grains look like bloated wheat berries .