Wholesome whole grains: whole wheat, brown rice, oats, barley, corn, farro and spelt, buckwheat, quinoa, and millet, to name but a few. And although quinoa and millet are technically seeds, their tasty usefulness as gluten free options makes me include them. What a range of delicious, fiber rich foods we have conjured up from them. All the different products we have managed to make with these grains, makes the head spin. They become breads, noodles and pastas, in shapes as varied as the human imagination can produce. Think of how many pastas there are: sheets of lasagna, shells, through strands and ribbons to stars, and grain-like orzo and couscous. Or we cook whole grains into pilafs, soups, or creamy porridges. Their healthy, delicious possibilities are endless.