NNMC Whole Grains: Try New Grains

Kamut

We hear lots of talk about variety when it comes to our fruits and veggies. When you’re eating a variety of foods you’re likely to have a more balanced diet that provides all of the vitamins and minerals you need. I think we should extend this philosophy to the grains we eat as well. Most of us eat only a few grains including wheat, corn, and oats. However, there are so many different grains out there, such as kamut, farro, quinoa, and teff, and they are becoming more readily available all the time. These are often referred to as ancient grains because they have been around for thousands of years and have not been subjected to the industrial breeding that the more predominant grains have. This means that they have varied flavor, texture, and nutrient profiles, which can also help to make your meals more interesting. If you’d like a little background on the origin and flavor properties of some of these grains, be sure to check out this article from the Wall Street Journal.

Have you tried any interesting grains? How did you prepare them and what was the result?

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