Grains & Cereals

Long-grain white rice, uncooked.

Long-grain brown rice, uncooked.

Old-fashioned rolled oats, not instant or steel-cut.

Dry, uncooked quinoa.

Regular (not Israeli/pearl) couscous, dry.

Parboiled cracked wheat. Common in Middle Eastern cooking.

Dry whole lentils (green, brown, or red).

Dried chickpeas (garbanzo beans). Soak before cooking.

Dried black beans. Require soaking and cooking.

Dried split peas, green or yellow.

Pearl (polished) barley. Hulled barley is more nutritious.

Hulled millet grains.

Technically a grass seed, not true rice.

Coarsely ground cornmeal for polenta. Similar to cornmeal but coarser.