Yep, you can make it like rice -- either 2:1 water-to-grain in a rice cooker or on the stove, or boil in lotsa water till it's cooked enough, then drain. I prefer the latter method myself, as it has a tendency to stick when cooked in my old scratched up rice cooker.
It tastes a little nutty, I think. I have successfully made several great pilaf dishes with it, and tabbouleh (as a sub for cracked wheat) and generally to backstop stir-fries and curries.
Keep in mind that it's not a 'low carb' grain though. It's low glycemic, but not low carb. And it's not wheat.
