Since I’m trying to increase my whole grain consumption to daily, and I can’t not try new things, I’m trying new-to-me whole grains. According to Wikipedia, whole grains include:
- Wheat (spelt, emmer, farro, einkorn, Kamut, durum)
- Rice (black, brown, red, and other colored rice varieties)*
- Barley (hulled and dehulled but not pearl)
- Maize or corn*
- Rye
- Oats (including hull-less or naked oats)*
- Millets*
- Sorghum*
- Teff*
- Triticale
- Canary grass*
- Job’s tears*
- Fonio, black fonio, Asian millet*
- Wild rice*
- Amaranth*
- Buckwheat, Tartary buckwheat*
- Quinoa*
In trying new grains, I’ll give preference to gluten free options since Megan tries to minimize her gluten consumption. This week I’m trying sorghum for the first time.
I’m tempted to try and rank my preferences, but it might have to be grain plus preparation instead of just the grains. I’ll think about it and see if I can come up with a strategy.