Teff - the seed of an annual grass that originated in Ethiopia between 4000 and 1000 BCE.; African bread: injera; rich in iron - think long distance runners… The smallest grain in the world, 100 grains = size of kernal of wheat. Nutritional powerhouse! Toast the raw grains in a dry pan for added depth of flavor.
Farro - very trendy at the moment; also known as emmer wheat; an ancient relative of wheat; imported from Italy and partially pearled, some of the bran has been removed, speeding up the cooking time. Unlike many grains, cooked farro does not become hard when refrigerated - makes a great salad. Farro releases a creamy starch when cooked in liquid - makes a great risotto.
Quinoa - reds, browns, pinks & black - “keen-wah”; was a staple of the Incas. Super Grain - containing more protein than any other grain. Crunchy and nutty, cooks like rice, fast cooking, expanding to four times its original size. Always rinse the grain to remove the bitter saponin coating -produced to deter birds and insects.
Amaranth - a traditional food in Africa; a staple of the Incas & Aztecs, is second to only quinoa for protein content among grains. With a “popping” texture similar to caviar. Often dry-roasted before being cooked: use 1 1/2 cups of water per cup of amaranth.
Explore a wide range of additional whole grains: Brown Rice, Frikeh, Kamut, Millet, Spelt, Triticale, Bulgur, Oats, Barley, & Buckwheat