1. Chapter 13 Grains, Legumes & Pasta

2. Rice & Other Grains

3. Types of Rice  Long-Grain Rice  Short-Grain Rice  Medium-Grain Rice  Wild Rice

4. Forms of Wheat  Wheat Berries  Cracked Wheat  Bulgur  Wheat Bran

5. Corn  Hominy Whole dried corn kernel that the hull and germ are removed  Posole Whole kernel with the germ and bran still in tact and soaked in an alkaline solution to make the hull softer and easier to digest.

6. Corn cont…..  Cornmeal Finely ground corn  Grits Whole corn is ground into meal.

7. Corn cont….  Hominy Grits  Polenta

8. Additional Grains  Oats  Barley

9. Additional Grains cont…  Rye  Quinoa

10. LEGUMES  Great Northern  Kidney Beans

11. Legumes cont….  Chickpeas  Fava Beans

12. Legumes  Black-eyed Peas  Lentils

13. Legumes cont….  Black Beans  Split Peas

14. Legumes cont….  Pinto Beans

15. Pasta  Rice Vermicelli  Penne

16. Pasta  Manicotti  Rigatoni

17. Pasta cont….  Fusilli  Farfalle

18. Pasta cont….  Lasagna  Spaghetti

19. Pasta cont….  Orzo Capellini