Wheat is just one of 15 or so grains defined as the harvested seed of grass plants (cereals) and non-grass plants (pseudocereals) including:
BARLEY: Not just for beer, this grain is great in soups and stews.
OATS: When you’re done sowing your wild ones, settle in with a bowl of Cheerios, which are made with…you guessed it…oats!
RICE: Naturally anti-inflammatory, rice is gluten free and super fun to eat with your hands.
RYE: Canadian rye whisky is among the best in the world. Oh, and you can make bread with it too.
CORN: Corn gets a bad rap for lacking nutritional substance, but it’s actually rich in antioxidants (mostly Vitamin C) and is a great source of fiber.
QUINOA: The darling of health-food fanatics, quinoa is high in fiber, protein, essential amino acids and iron. Plus, it’s fun to say: keen-waaaah.
BULGUR: The dried, ground, pre-cooked kernels of durum wheat, bulgur is huge in the Middle East.
FARRO: Like barley, but Italian.
FREEKAH: Durum wheat harvested earlier than bulgar and perfect for pilaf.
AMARANTH: Looks like couscous, is gluten free and was the grain of choice of the Aztecs.
SPELT: Like farro, but German.
MILLET: Comes in yellow, red, white and gray, and is used to make Indian roti.
BUCKWHEAT: Is the primary ingredient in Japanese soba noodles. Also, it’s actually a fruit related to rhubarb.
KHOROSAN (KAMUT): E is for Egypt where khorosan originated and for vitamin E, which is plentiful in this grain.