It’s time to move beyond quinoa with10 ancient grains you should be cooking with now, plus 30 recipe links to cook from.
Kamut. Freekeh. Teff. These aren’t foreign countries, they’re ancient grains, and just like blue jeans with torn knees and backyard chicken coops, they’re making a comeback.
A rise in allergies and a hard look at our overall health has resulted in more people reaching for whole grain alternatives. Unless you’re gluten-free, you may not have experimented with ancient grains beyond barley, couscous, or quinoa. But if you have, we’re impressed!
In the past few years, we’ve developed a serious obsession with quinoa, (which admittedly, we’re still bonkers for) and while it still shines bright in the limelight, there’s a wealth of unique, under-the-radar grains out there that have been waiting for thousands of years for us to rediscover.
Read on, to decipher which grain is which, what they’re good for, and how to cook (and bake) with these incredible, ancient whole grains.