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Great Whole-Grain Recipes

These ancient grains are the new ticket to delicious meals your family will love. Healthy whole grains like quinoa, wheat berries and millet make for great new versions of your family dinner staples. Think burritos, jambalaya and even rice pudding.

By Melissa Knific and Julie Miltenberger

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Creamy Millet Porridge
Alexandra Grablewski
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Grain Glossary

The origins and best uses of ancient grains, according to experts at Bob's Red Mill.

Farro: This variety of wheat popular in Italy works well in casseroles and stews. Pearled faro cooks faster but is less nutritious than whole grain.

Spelt: Originating in the Near East more than 8,000 years ago, this relative of durum wheat is chewy and nutty, making it perfect for soups and pilafs.

Kamut: Some claim this ancient wheat was found in King Tut's tomb; others say Noah carried it in his ark. Kamut is great for salads, soups and stews.

Millet: First farmed nearly 10,000 years ago in China, this gluten-free grain was considered a sacred crop. Its mild, sweet flavor works well in sweet and savory dishes—it can even be baked into breads.

Chia: Aztec warriors depended on chia—actually a tiny seed—to boost endurance. Nutty in flavor and gluten-free, it's ideal for puddings, smoothies and baked goods.

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Wild Mushroom Farro Risotto (Farrotto)

Makes: 4 servings
Soak: 30 minutes
Prep: 15 minutes
Cook: 56 minutes

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Video: How to Sauté Mushrooms
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Winter Vegetable and Spelt Soup

Makes: 6 servings
Soak: Overnight
Prep: 20 minutes
Cook: 45 minutes

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Creamy Millet Porridge

Makes: 4 servings
Prep: 5 minutes
Cook: 20 minutes

Raspberry Chia Refrigerator Jam

Makes: 24 servings
Prep: 5 minutes
Cook: 20 minutes

Perfect pairing: Serve the porridge with the jam for a hint of sweetness.

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Kamut with Brussels Sprouts, Carrots and Cherries

Makes: 9 cups
Soak: Overnight
Prep: 15 minutes
Cook: 40 minutes

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Video: Trend Spotting: Brussels Sprouts
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Video: How to Cook Quinoa
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Chicken & Millet Burrito

Makes: 6 servings

Prep: 15 minutes

Cook: 20 minutes

Let Stand: 5 minutes

Bake: 15 minutes at 350 degrees F.

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Quinoa Pilaf

Makes: 6 servings

Prep: 5 minutes

Cook: 26 minutes

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Wheat Berry Salad

Makes: 4 servings

Soak: Overnight

Prep: 15 minutes

Cook: 45 minutes

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Barley Jambalaya

Makes: 8 servings

Prep: 15 minutes

Cook: 41 minutes

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Brown Rice Pudding

Makes: Eight 1/2-cup servings

Prep: 5 minutes

Cook: 55 minutes

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How to Tell Grains Apart

Clockwise from top left:

—Wheat berries (large yellow bowl)

—Millet (small orange bowl)

—Brown rice (big brown bowl)

—Quinoa (small yellow bowl)

—Barley (small white bowl)

Originally published in the September 2011 issue of Family Circle magazine.

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