Like pasta, grains are extraordinarily versatile. The same grain may be used in a salad or entree one day and in soup the next. They include barley, buckwheat, bulgur, hominy, cornmeal, millet, oats, rice, wild rice, semolina, wheat berries, couscous, quinoa and rye. Bulgur is a precooked, cracked version of whole wheat. It is most frequently used in salads, pilaf and side dishes.
Wheat berries is considered the chief dish of ancient Egypt and Palestine.
It has excellent information on different types of beans, grains, rice, nuts and seeds, plus mail-order sources and 100 healthful, interesting recipes. In large bowl, combine barley with next four ingredients. Lightly spray large skillet with non-stick vegetable spray or oil. Remove from heat and cool 5 minutes. Add to barley mixture and mix well.