Grains!

3. the starchy seed of plants grown in flooded fields in warm climates.
4. A cross between wheat and rye, this can be used in cereals and main dishes, and combined with other cooked grains.
6. Coarsely ground hominy.
12. Roasted buckwheat that is hulled and crushed. Used in the U.S. as a breakfast cereal or side dish.
13. Used in many recipes, this comes from ground, dried, corn kernels.
14. Steamed, cracked endosperm of durum wheat, with a flavor similar to pasta. Used as a cereal, in salads and main dishes, or sweetened for dessert.
16. Dark, with a hearty flavor. Common in Northern Europe, this is used in breads and crackers.

1. Small, yellow grains with a mild flavor. Used in breads and as a breakfast cereal or side dish.
2. Small, ivory-colored, rice-like grain that was a staple of the Incas. Popular in South American cuisines. Contains more protein than any other grain. Used as a side dish and in soups, puddings, and salads.
4. Tiny grains with mild, nutty flavor; brown and white varieties. Used as a cooked cereal and in puddings.
5. Fine flour made from the ground endosperm of the corn kernel, used as a thickening agent in sauces and fillings.
7. With a mellow, nutty flavor, this was used for thousands of years in southern Europe. It is tolerated by people with wheat allergies. This flour can be substituted for wheat flour in baking, and is available in natural foods stores.
8. Tiny round seeds, once the staple crop of the ancient Aztecs. It can be used as a hot cereal or side dish or in puddings.
9. Mild flavored, chewy grain, usually used in soups and stews.
10. Commonly ground into flour or crushed and used as breakfast cereal.
11. the dried kernel with the hull and germ removed.
15. These are usually eaten as a hot breakfast cereals or used in baked goods.