Wheat, Parboiled - A nutritious staple in the Middle East, made of wheat kernels that have been steamed, dried, and crushed. It has a tender, chewy texture and can be made into a pilaf. Wheat Gluten - The protein remaining after wheat flour has been washed to remove starch. Gluten helps hold in the gas bubbles produced by leavening agents. This is why bread flours contain high levels of gluten and cake flours contain low levels.
Wheat germ has a nutty flavor and is a concentrated source of oil, vitamins, minerals and protein.
Used to add nutrients to various foods. White Rice - Rice that has had the husk, bran, and germ removed. Wild Rice - A plant from the same family as rice, but with a gray and brown grain that is about twice the length of ordinary rice grains. Wild rice has a unique, almost nutty flavor. Used to stuff game or poultry and served as a side dish.