Whole Grains Guide: Wheat Berries, Spelt, Barley, Millet and More
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Whole grains bring satisfying texture, nutty flavor, and versatility to everyday meals. This guide explains how to choose and use Great River Milling wheat berries, spelt, barley, millet, sorghum, and whole corn.
Wheat berries for hearty bowls and home milling
Organic Hard Red Spring Wheat Berries have a robust wheat flavor and pleasantly chewy bite. Simmer them for grain bowls, salads, soups, and sides, or mill them at home for fresh whole-wheat flour.
Spelt for a mellow, lightly sweet grain
Organic Hulled Spelt Berries cook into a tender, chewy grain with a mild sweetness. Use them in pilafs, salads, breakfast bowls, and rustic breads after milling.
Barley for soups, stews, and satisfying sides
Organic Hulled Barley adds substantial texture to soups and stews. It also works well in grain salads, risotto-style dishes, and make-ahead meal prep.
Millet for quick-cooking versatility
Organic Hulled Millet has a gentle flavor that can be cooked fluffy like rice or creamy like porridge. Try it in breakfast bowls, sides, casseroles, or gluten-free recipe blends.
Sorghum for chewy grain bowls and milling
Organic Whole Grain Sorghum has a mild, earthy flavor and appealing chew. Simmer it for bowls and salads, pop it as a small snack grain, or mill it for baking.
Whole corn for fresh cornmeal and polenta
Organic Whole Corn can be milled for fresh cornmeal, grits, and polenta. Follow the directions for your grain mill and store milled corn in an airtight container.
Cooking and storage basics
- Rinse whole grains before cooking.
- Cook until tender; soaking can shorten cooking time for larger grains.
- Batch-cook and refrigerate for quick bowls, soups, and sides.
- Store dry grains sealed in a cool, dry place; refrigerate or freeze for longer storage.
Shop whole grains
Browse the Whole Grains collection, explore all Great River Milling products, or shop available bulk sizes. Commercial and recurring-volume buyers can request tailored pricing on the Wholesale page.
