Whole grains – like quinoa, bulgar wheat and pinhead oatmeal (or steel-cut oats) – are shrouded in mystery and gastronomic hocus pocus.

But they needn’t be! Here’s a brilliant article I’ve found in the New York Times that takes away all the flim flam and cuts through the fashionable BS to make it all  really simple.

THE FLEXITARIAN

The Complex World of Whole Grains, Made Simple

Karsten Moran for The New York Times

Whole grains can be versatile role players, especially in salads. Three that work particularly well this time of year are, from left, cooked millet, puffed rice and cooked farro.

By MARK BITTMAN  Published: July 23, 2013

Here’s the link>>> or click on the picture above.