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"Know your spelt from your sorghum with our cheat sheet to these complex foods. Gluten-free, high in fiber, and mild in flavor. Treat it like rice, or try subbing it for quinoa. Actually a grass that grows in lakes and streams. It takes a while to cook but stays deliciously al dente. The most nutritious barley is hull-less or hulled (not pearled); it contains more bran. These kernels are the whole wheat grain\u2014bran and germ intact. Hard wheat is generally chewier than tender soft wheat. These grains come from green (underripe) wheat that\u2019s roasted or smoked, giving it a toasty flavor. Try using it to make tabbouleh. Considered the superfood of the Aztecs, amaranth is technically a seed. It has all nine essential amino acids, making it a \u201Ccomplete\u201D protein. Dress these gluten-free grains generously with saucy vinaigrettes, which they\u2019ll greedily absorb. This hardy wheat kernel is great in salads and soups, or use it in place of arborio rice to make farroto. If you like pumpernickel breadand Templeton Rye whiskey, get to know the slender, green-tinted grains they come from. Spelt\u2019s smooth, shiny outer layer stays intact when cooked, making it ideal for saut\u00E9ed dishes (it\u2019s less likely to stick to the pan). Thanks to its relatively thin bran layer, Chinese black rice cooks fairly quickly. It delivers deep flavor and looks amazing in salads."^^<http://www.w3.org/2001/XMLSchema#string>
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