Grains on the Brain

Loyal readers know that I have used NTB to document my culinary interests, obsessions, and experiments. For awhile, I was working on soup and then moved on to salad recipes. I know that my cooking posts tend to be on the boring side, but sharing them with you makes me feel more motivated to try new things in the kitchen.

So, the new culinary goal is to start incorporating more whole grains into the diet at Casa MEP. Whole grains under consideration include:
Amaranth
Barley
Brown rice
Bulgur (cracked wheat)
Whole-wheat couscous
Flaxseed
Millet
Oats
Quinoa
Rye
Spelt
Wheat berries
Wild rice

This list is a product of a quickie google search, not extensive research. The only whole grains on the list I've prepared before are brown rice, oats, and couscous. Others I have eaten, but not worked with in my kitchen.

One recipe I want to attempt for sure is Wheatberry Waldorf Salad. I purchased a miniscule amount at Whole Foods once (eight bites for $4 or something ridiculous like that) and enjoyed it.

So, you tell me, what do you do with whole grains? I would welcome recipes or links to recipes. I am especially fond of cold salads, foods with lots of texture, and recipes that don't require lots of ingredients. I would tell you how to link to recipes when leaving comments, but I don't know myself.

What's cooking in your kitchen?