Cereals are a group of grasses used for food production and cereal grains are the seeds of these grasses. Cereal grains are comprised mainly of starch, but also contain small amounts of protein and fat. In their whole form, cereal grains also provide small amounts of fiber, vitamins, and minerals. Cereal grains are inexpensive to produce and are a staple ingredient in many human diets around the world.

Some common cereal grains include: wheat, rice, barley, corn, rye, oats, millet, buckwheat, quinoa, and triticale. These grains have countless culinary uses and provide many of the nutrients, both macro and micro, that humans require for life..

Whole Versus Refined Grains

Any cereal grain can be consumed whole or refined. A whole grain contains the starchy endosperm, the bran, and the germ. Refining processes remove the bran and germ to produce a more uniform color and texture in the grain product, and help the grain cook much faster. The germ and bran contain most of the vitamins, minerals, and fiber, so refined grains have far fewer nutrients than whole grains.

Preparing Cereal Grains

Cereal grains can be prepared and eaten numerous ways, most of which include heat and moisture, which soften the grains and make them palatable. Here are a few of the most common ways to cook cereal grains.

Boiling - Boiling is most often used for extra hard grains whose bran is still intact. Barley is often added to soup, where it is boiled until soft.

Oats, whether steel cut or rolled, are boiled to form a thick, gelatinous mixture. Pasta, which can be made from the flour of many different grains like wheat, buckwheat, or rice, is boiled prior to consuming.

Steaming - Steaming is an effective way to add heat and moisture to grains without causing excess moisture or a mushy texture. Steaming is one of the most common ways to cook rice, especially refined rice, which has had the bran removed. Steaming keeps the grains separate and fluffy while infusing an adequate amount of moisture. Many forms of quick cooking oats are steamed and then dried before packaging, which helps them cook faster later.

Puffing or Popping - Applying high temperatures to dried whole grains can cause steam to form in the endosperm from residual moisture. The bran contains the steam and the resulting pressure eventually causes the grain to pop or puff. We're all familiar with popped corn, but puffed rice and other grains are also common and are often eaten as breakfast cereals.

Milling - Grinding grains into a fine powder to create flour is an ancient technique. Once in flour form, the grain can be mixed with liquid or fats to create dough and several different kinds of bread products. All cereal grains can be made into flour, but wheat is by far the most common.