We are most used to eating grain in the form of bread, or drinking alcohol brewed from it. However, there are many types of grain which can be prepared in a number of ways to add colour, texture and taste to any meal. Most are available in several forms, ranging from the whole, unrefined grain to freeze-dried flakes. Barley, buckwheat, bulgar, corn, millet, oats, rye and wheat are the grains I most often use. If you keep a small supply of each of these, or any of their by-products, you will always be able to conjure up tasty and nutritious meals.