Nourishing Power of Ancient Grains

Spelt has worked as a nutritious wheat alternative throughout history.

The author rediscovers Sonora wheat, one of the oldest white wheat varieties cultivated in North America.

Senegalese chef Pierre Thiam's cookbook is an ode to an ancient grain, rediscovered.

A staple grain for millennia, amaranth is a complete protein with all nine essential amino acids.

One of the oldest domesticated grains in the world, barley also makes for a tasty tea to enjoy hot or cold.

Among ancient grains, farro is another name for hulled emmer, einkorn, or spelt.

Freekeh has an earthy nuttiness perfect for pilafs; try cooking it with almonds, chickpeas, and spices.

Quinoa is both gluten-free and a complete protein; toast it to bring out nutty flavors.

Millet porridges have been part of the human diet for at least 10,000 years.

Ragi is an ancient grain celebrated as a superfood in contemporary foodscape.

Wild rice remains an important cultural food to several Indigenous North American peoples.

Spelt provides fiber, iron, and protein, helping regulate blood sugar. 

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.

This drink with ragi, or finger millet, banana, and the milk of your choice is a nourishing start to your day.

Barely flour is the star ingredient in this porridge that's easy, and tastier, to make from scratch.