Remember when whole grains weren’t mainstream? When they were available only in bulk at natural-food markets and eaten more for health reasons than for flavor? Times sure have changed. Thanks to newly “discovered” ancient grains like the now-ubiquitous quinoa, but also up-and-comers like freekeh and kamut, whole grains have never been more popular or accessible. While whole grains are still full of fiber, protein, and antioxidants, what gets more attention now is their nutty-sweet flavor and interesting textures. Whole grains contain three parts of the kernel: the bran, germ, and endosperm, and though there’s no official definition for “ancient” grains, the name implies the grain has not been tinkered with and so has remained the same over time.
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IngredientTeff
Teff is the smallest grain in the world. Native to Africa and an integral part of Ethiopian cuisine (it’s used to make their national bread, injera), it can be white, red, and even purple. The most common variety is chocolate-brown. It’s a nutritional powerhouse, full of iron and protein, and a good source of fiber and calcium.
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IngredientChinese Black Rice
Known as “forbidden” rice because it was originally served only to the emperors of ancient China and forbidden to their subjects, this unmilled, medium-grain rice comes from northern China’s Zhejiang province.
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IngredientWheatberries
Whole wheatberries have a nutty flavor and resilient texture that many people adore.
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IngredientAmaranth
The tiny, gold, black-flecked seeds of the amaranth plant are an ancient food. At one time sacred to the Aztecs, amaranth has been cultivated for millennia in Central and South America. It’s very high in protein, calcium, and fiber. Amaranth is grassy, herbal, and slightly peppery. The seeds have a pleasing crunchy texture.
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