There's a useful little grain that I use sparingly and that people may find handy when they want a grain-like effect in cooking, and that is quinoa.  Pronounced keen-wah it comes from South America and is higher in protein than most other grains.  It is gluten-free so doesn't have the 'sticky' quality of wheat and its relatives, so is not particularly good for breads and cakes, but it works well with eggs.  For a Wiki definition click here.
Here's a recipe that uses a little quinoa to thicken eggs.  Enjoy! Read more