Invite new friends to dinner

Are rice and wheat flours in baked goods and pasta the only grains that find their way to your dinner table? If you're like most Americans, the answer is probably yes. Maybe it's time to make friends with a few new grains.

Bulgur: This is the grain most often used in tabbouleh and kibbeh, two popular Middle Eastern dishes. Bulgur is white or red, hard or soft, whole-wheat kernels that have been cracked, partially cooked and dried. It may be used in salads, waffles, pancakes, muffins, meatloafs, soups, stews, casseroles and meat sauces for Mexican or Italian dishes. Bulgur can also be served as an entree or side dish with seasonings, vegetables, nuts or small amounts of meat or fish.

Couscous: Precooked and ready to eat in minutes, couscous is the fast food of grains. It can be served hot with a favorite sauce, stew, stir-fry or chilled and stirred into marinated vegetable or fruit salads. It can also be used as a rice substitute.

Triticale; A hybrid of wheat and rye, triticale can be found in flake and flour form in most health food stores. Try combining it with whole-wheat flour to make bread, as an oatmeal substitute in any recipe or with dried fruit topping, yogurt or applesauce for a great nutritious breakfast.

Wheat berries: Although wheat berries are commonly ground to make flour, they also can be cooked and eaten whole. Cooked wheat berries can be added to bread dough, salads, soups and other grain dishes.

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