Great Whole-Grain Recipes
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.
Wild Mushroom Farro Risotto (Farrotto)
Video: How to Sauté Mushrooms
Winter Vegetable and Spelt Soup
Creamy Millet Porridge
Kamut with Brussels Sprouts, Carrots and Cherries
Video: Trend Spotting: Brussels Sprouts
Video: How to Cook Quinoa
Chicken & Millet Burrito
Wheat Berry Salad
Brown Rice Pudding
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.