What are ancient grains & how do you cook them? WSJ has a nice piece on them.

I use many of these

Of the ancient grains, I have and do cooked with Quinoa, Millet, Faro, Dark Northern Rye Berries, Hard Red Wheat Berries. My breakfast this morning was millet and a chopped up pear but most I use in salads. I have not tried Teff, Kamut, or Freekeh.

 
Wow. I'm trying to eat better and got a new book, "Grain Mains." It uses a lot of these but freekah

was not only new to me, I couldn't find it at the store. I wanted to know more, and stumbled on this article.

Another book I've gotten is "Ancient Grains for Modern Meals." That won the International Association of Culinary Professionals Award earlier this year. I like this book a lot.

 
I also use many of them

and enjoy eating quinoa, farro, wheat berries and I also have malted rye berries.

I will have go searching for the teff and kamut.

 
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