Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About
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.