A staple grain for millennia, amaranth is a complete protein with all nine essential amino acids.
Dr. Nadita Iver is a voice of reason on the topic of superfoods, and her book contains a recipe for amaranth risotto.
Like amaranth, quinoa is both gluten-free and a complete protein; toast it to bring out nutty flavors.
With both quinoa and amaranth, this carrot soup is a filling bowlful of superfoods.
Have you ever had quinoa in a cookie? Try out this satisfying recipe that doesn't require an oven.
Try swapping out white rice with millet; you can even use it in your rice cooker.
This drink with ragi, or finger millet, banana, and the milk of your choice is a nourishing start to your day.
One of the oldest domesticated grains in the world, barley also makes for a tasty tea to enjoy hot or cold.
Barely flour is the star ingredient in this porridge that's easy, and tastier, to make from scratch.
Freekeh has an earthy nuttiness perfect for pilafs; try cooking it with almonds, chickpeas, and spices.
What is the physician and cookbook author's favorite ingredient to cook with? "I’m loving freekeh at the moment."
Senegalese chef Pierre Thiam's cookbook is an ode to an ancient grain, rediscovered.