Buckwheat offers hunger-curbing fiber and magnesium. This whole grain is also a rich food source of the phytochemical rutin, which may help regulate blood sugar levels. Free of gluten, buckwheat is suitable for those sensitive to the grain protein.
An Italian wheat grain, farro is chewy and tender like barley but with a milder flavor. Pearled or cracked farro cooks much faster than whole regular farro, and it doesn't require soaking before it's made.
Grits, a Southern staple, resemble polenta in their nutty taste and grainy texture. Because grits are made from hominy—corn kernels that have had the hull and germ removed—they cook faster than polenta, which is ground from the whole kernel.
Oats give texture to muffins, breads, and hearty salads, add substance to veggie loaves and burgers, and lend creaminess to soups and sauces. Enhance the subtly sweet, nutty flavor of oats by roasting them.