Edible seed, often kidney-shaped, from various plants of the legume family is

Medium, kidney shaped, pink to maroon. Commonly used in chili con carne, soups, casseroles, and side dishes.

Kidney-shaped, beige with brown streaks. Commonly used in chili and refried beans.

Acorn-shaped bean with a nutty flavor. Commonly used in Hummus and salads.

Round, edible seed that is a plant and part of the legume family.

Small, kidney shaped, beige with black "eye". Commonly used in soups and side dishes.

Cooking time for dried black-eyed peas, kidney beans, great northern beans and mung beans is

Fruit composed of a hard shell, and a seed, which is generally edible.

Teardrop-shaped nut. Eaten raw, toasted, and cooked.

Green nut, subtle, sweet flavor. Used raw or roasted. Eat out of hand or in sweet and savory dishes.

Embryonic plant enclosed in a protective outer covering called the coat, usually with some stored food.

Very tiny, round, blue-black seeds. Crunchy texture. Commonly used in fillings and topping for baked goods, salad dressings, and is popular in cuisines of central Europe and the Middle East.

Cornmeal, Cornstarch, Grits, Hominy and masa.

Grasses that grow edible seeds.

Process in which the germ, bran, and hull of the grain are removed or polished.

The protective coating, or husk, that surrounds a whole grain.

The tough layer surrounding the endosperm of a grain; a great source of fiber and B vitamins.

The largest part of the grain and a major source of protein and carbohydrate.

The smallest part of the whole grain; it provides a trace of fat and is rich in thiamin.

the process in which grains are ground and broken down but remain more of their nutrients because the germ, bran, and hull are left intact.

Common wheat varieties;

A technique for cooking grains in which the food preparer sautés the grain briefly in oil or butter and then simmers it in stock or water with various seasonings.

Method of cooking arborio rice into a very creamy consistency; the food preparer stirs the rice constantly while adding small amounts of hot liquid, usually flavored broth or water, which are absorbed. An Italian rice specialty.

A medium-grain rice used in risotto due to its creamy texture when cooked.