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|Main ingredients||any grains such as oats, wheat, barley, millet or rye etc.|
|Cookbook: Groats Media: Groats|
Groats (or in some cases, "berries") are the hulled kernels of various cereal grains such as oat, wheat, rye, and barley. Groats are whole grains that include the cereal germ and fiber-rich bran portion of the grain, as well as the endosperm (which is the usual product of milling).
Groats are nutritious but hard to chew, so they are often soaked before cooking. Groats are used in soups and porridges: steel-cut oats are simply sliced oat groats.
In North India, wheat groats are known as dalia and are commonly prepared with milk into a sweet porridge or with vegetables and spices into salty preparations.
Groats are also used in some sausages such as black puddings. A traditional dish from the Black Country in England is groaty pudding (not to be confused with groats pudding). Groaty pudding is made from soaked groats, leeks, onions, beef, and beef stock, and baked up to 16 hours; it is a traditional meal on Guy Fawkes Night.
The grain is cleaned, sorted by grain, size and peeled (if necessary) before being hulled. Additionally, the grains can be sliced on a "groat cutter", which can be adjusted to cut fine, medium, or coarse groats. Regardless, thereafter the groats are freed from any adhering parts of the shell by a brushing machine. In the case of cut groats, their fragments are sorted by size by sieving.
Types of groats
- Oat groats: these are a good source of avenanthramide.
- Millet groats
- Wheat groats, e.g. durum wheat groats like bulgur
- Buckwheat groats (though buckwheat is a pseudocereal rather than a true cereal.)
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