5 Terms
Contributors in Grains
Grains
Semolina
Food (other); Grains
The purified middlings (medium-sized particles) of wheat. The best semolina, the type used to make macaroni, spaghetti, and other pastas, comes from the milling of Durum wheat, a very hard variety of ...
Soba
Food (other); Grains
A Japanese noodle made from buckwheat flour. The buckwheat gives soba a dark brownish grey color.
Sorghum
Food (other); Grains
A genus of cereal grasses with a large number of species, cultivated throughout the world for food, forage, and syrup. It is the world's third largest food grain.
Brown rice
Food (other); Grains
This is the entire rice grain minus only the inedible husk. The nutritious, high-fiber bran coating gives it its distinctive light tan colour and nut-like flavor. The presence of the bran means a ...
Buckwheat
Food (other); Grains
Normally thought of as a cereal, buckwheat is actually an herb. The triangular seeds are use to make buckwheat flour which is used in pancakes and other baked goods.
Couscous
Food (other); Grains
Granular semolina. (Semolina is a coarsely ground wheat flour.) It may be cooked and served with milk as a porridge. Also served with a dressing as a salad or sweetened and used in desserts.
Millet
Food (other); Grains
A bland flavoured cereal grass used chiefly for forage in the U.S., but as a staple for one-third of the world's population. Millet can be boiled and used to make a hot cereal pilaf or ground and ...
