kansasgirl
Senior Cook
Interesting. I have some unusual grains in my kitchen. I have hulless barley, whole rye, kamut, spelt, wild rice, Bob's Red Mill thick cut oats, McCann's Irish steel-cut oats, and whole flax. I am not big on rice - it does not have enough texture for me. I like to make pilafs, etc that have texture and great flavor - I find that the whole grains are really superior for that.