Bread grains are usually milled into meal or flour before cooking. Occasionally bread grains are cooked whole, but rarely are they the main ingredients in a grain dish. Grains have individual personalities, but as a food group they are generically boring and sometimes dull. You should season the grain with a lot of herbs or spices. Dry-roasting before cooking the grain will bring a fuller flavor.
Oil also softens the grain and holds in the moisture.
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