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A form of barley that has been processed to remove only the outside hull and is also known as hulled barley.

A savory rice dish in which the rice is browned in oil or butter before it is cooked in liquid. It is cooked in just enough liquid so that all of the liquid is absorbed.

The whole kernels of grain, such as barley, buckwheat or oats that have been hulled, cleaned and sometimes roasted, but not cut or flattened.