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(August 2012) Groats are the hulled grains of various cereals,
such as oats, wheat, barley, or rye. Groats are whole grains
that include the cereal germ and fiber-rich bran portion of the
grain as well as the endosperm (which is the usual product of
milling). Groats can also be produced from pseudocereal seeds
such as buckwheat. Culinary uses  Groats are nutritious but hard
to chew, so they are often soaked before cooking. Groats are
used in soups and porridges: steel-cut oats is simply another
name for sliced oats groats. Groats of many cereals are the
basis of kasha, a porridge-like staple meal of Eastern Europe
and Eurasia. In the United States kasha or kashi usually refers
to roasted buckwheat groats in particular. Parboiled and cut
durum wheat groats, known as bulgur, are an essential ingredient
of many Middle Eastern dishes such as mansaf and tabbouleh.
Groats are also used in some sausages such as black puddings. A
traditional dish from the Bl