Grains are the edible seeds produced by cereal/grass crops such as millet, corn, sorghum, barley, rice, rye, teff, oats, and of course, wheat. Amaranth, buckwheat, and quinoa are called pseudocereals because they are not grasses. The starchy seeds pseudocereals produce can be prepared and enjoyed similar to other "true" grains, but they contain more protein and minerals.1 For more information regarding grains, their protein content, and the quality of this protein, we recommend our eBook Lift, Eat, Repeat.
Grains are usually added to boiling water and then simmered, but they 
have different cooking times depending on the grain and if/how it has been processed, so look for specific instructions when it doubt. Store your grains in airtight containers in cool, dark places.
