Can anyone ID Turkish grain for me?

I recently returned from a wonderful month long trip to Turkey. I loved the food, which is not challenging for Americans, and is loaded with vegetables and other nutritious stuff. Every meal was served with rice, the kind we get in the US, but cooked slightly differently, and with another grain.
I really liked this grain but I couldn't figure out what it was. It was a whole grain with a little line down the middle and looked for all the world like barley. It was usually cooked with a slight red coating -- probably of tomatoes or peppers or some such. It had a mild flavor. When I asked what it was, I was told it was bulgur wheat, but when I bought bulgur wheat and prepared it, it wasn't the same. This grain was very common. Many restaurants had a tray of regular rice and a tray of the mystery grain in the window.
Could anyone explain to me what I was eating and how to prepare it? I probably also need to know how to buy it -- by mail order if it is exotic. I would really like to serve it at home.