Ancient Grains

Ancient Grains

Ancient grains like quinoa, barley, spelt, farro and a few others have remained unchanged over time.  These grains are whole foods that pretty much are used just like mother nature intended.  They have been around for thousands of years, just like corn and wheat. But unlike corn and wheat that have been selectively bred to the point that they are not similar to their ancient origins, while farro and its brethren have largely been unchanged.

Ancient grains can be used as a replacement for rice and wheat and are an excellent source of complex energy.  Ancient grains are packed with great nutrition too, including fiber, B vitamins, protein and minerals.  Amaranth, quinoa, buckwheat, millet and teff, are also free of gluten, which makes these grains safe for people with celiac disease.  A great way to bring out their nutty flavor is to toast them before adding to your recipe.  Just add your favorite spices and your grain of choice and toast on medium high heat for a few minutes until fragrant; stirring constantly.  You can add these grains to any recipe or make the grain the star ingredient in your next main dish, just add soup!

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