Raw grains

If you know how to cook regular rice or couscous, then you know how to cook raw whole grains such as barley, brown rice, buckwheat, bulgur, millet and quinoa. Each is simmered in a preset amount of water until the grain is tender and the water is absorbed, typically about 20 minutes. To impart additional flavor, try vegetable or chicken broth instead of water.

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Some tips on selecting grains:

• Pearl barley can be simmered in mushroom or beef soups and used instead of rice in risotto (albeit with slightly less creamy results). Chewy in a good way.

• Brown rice comes in several varieties, from short-grain to basmati, and must be cooked longer than white. It can be used much as white rice and makes terrific fried rice.

• Buckwheat groats, known as kasha when roasted, are hearty, earthy-flavored and commonly used as a hot breakfast cereal.

• Bulgur is steamed, dried and cracked wheat; it requires rehydrating in hot water, not cooking. It is common in tabbouleh.

• Millet is similar to couscous in appearance but with a mild corn flavor. Best if toasted in a dry skillet just until aromatic before cooking.

• Quinoa (KEEN-wah) is mildly nutty in flavor with a tender texture; exceptionally high in protein. The kernels are coated with a bitter, resinous substance that must be rinsed off in several changes of water before cooking. A pale curlicue appears on the germ of each grain when heated.

To serve

Once cooked, these grains can be added to soups or served plain, topped with almonds, cashews or pistachios, or tossed with fresh herbs and/or citrus zest. They can also be tossed with raw or roasted vegetables and a vinaigrette.

Several grains that are cooked in water — including brown rice, buckwheat and quinoa — can be used instead of oatmeal as a hot cereal to make a quick, hearty hot breakfast. Top whole-grain cereals the same way as oatmeal — whether with bananas and maple syrup or brown sugar and cinnamon — for children accustomed to Quaker Instant. To please adults, try maple syrup and dates, dried cherries and pumpkin seeds, or a pinch each of ground cardamom and cinnamon.

Storing grains

Because of their higher oil content, whole grains and whole-wheat flours spoil more quickly than unrefined grains. Store them in airtight containers in a cool, dark place, and buy only what you can use within two months. For longer storage, place in moisture-proof packaging and refrigerate or freeze. Keep whole-grain flours and grits in resealable bags or moisture-proof containers in the refrigerator or freezer. Take extra care to properly seal and store buckwheat flour and grits, which go rancid more quickly than other whole-grain products.

— Sources: Washington Post, [Portland] Oregonian