Grains

Amaranth
WHOLE GRAIN AMARANTH (a-mah-ran-th) is an ancient "grain" that is an excellent source of fiber. Being thousands of years old doesn't keep this "grain" from combining with other ingredients to create delicious flavorful soups, breads and even dressing.

Buckwheat Groats
BUCKWHEAT GROATS are a toasted grain also known as kasha. It cooks quickly and has an intense flavor that tastes great (when cooked) with rice. Eastern Europeans love it with pasta bows, an Old World favorite. Try it in pancakes and dumplings too!

Hulled Millet
Enjoy the great nutrition and versatility of Arrowhead Mills Hulled Millet. A good source of protein, it is also rich in B vitamins, thiamin, riboflavin, niacin, pyridoxine and folate. Arrowhead Mills Hulled Millet can be used to add a nutty taste and texture to breads, served as a pilaf or stuffing, or sprinkled on top of salad as a crunchy topping.

Oat Groats
OAT GROATS are a hulled whole grain famous for making oatmeal. This is a popular grain because of its iron and fiber for use in hearty breads, scones and creative recipes for flavorful salads.

Pearled Barley
With its hard outer layers removed, Arrowhead Mills Pearled Barley is a chewy, delicately flavored grain that is very versatile - not just for mushroom barley soups! Serve it as a tasty pilaf, in a pudding, or even as a breakfast cereal benefiting from this nutritious grain.

Quinoa
QUINOA (keen-wa) was a staple of the ancient Incas and means "the mother grain". It's high in iron and has a distinctive flavor and fluffy texture. It is considered a complete vegetarian protein on par with dairy. Quinoa makes a tasty choice for casseroles, pilafs and even salads when cooked.

Whole Grain Wheat
WHOLE GRAIN WHEAT is considered "the staff of life." It is the basis for flours to make breads and other baked goods throughout the world. With this basic grain, you can prepare a variety of delicious dishes with beans and rice.