Selasa, 21 Oktober 2014

The Definitive Ranking Of Grains

If you don’t agree, you can always re-rank the list.


(White) Rice


(White) Rice


Rice is... just rice. Like, yeah, it's in every culture across the world. Yeah, it can be used in a million different ways. But that's what makes it so ~plain~ and banal. It's everywhere and therefore underwhelming. SORRY, RICE. YOU'RE EVERYWHERE.


Getty Images/iStockphoto Korakij Chaisirisopon


Bulgur


Bulgur


Pro: it takes very little time to cook. Con(s): it is basically impossible to find a consensus on spelling ("bulgar?""bulghar???""BURGHUL?!?!?!?!"), it's chewy as heck, and it brings to mind bulges but then doesn't deliver any.


en.wikipedia.org


Kamut


Kamut


Kamut ®, or Khorasan wheat, is a good alternative to rice or wheat berries, but it takes forever to cook. If you can remember to soak it overnight, it's great in pilafs and salads, but c'mon — who really plans ahead like that?


Getty Images/iStockphoto siwaporn999


Spelt


Spelt


Blah, blah, ancient grain, blah. It has a nutty taste, and that's cool and all. But it's so closely related to wheat that sometimes it's like... why don't you just use wheat? It's used in some baking flours, which is a nutritional bonus, but it's an easily forgotten grain in the grand scheme of things.


Getty Images/iStockphoto 8vFanI




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