It’s officially National Whole Grains Month, and what better way to celebrate than with new recipes featuring a few ancient grains.
Celebrate National Whole Grains Month.
According to the Whole Grains Council, it’s officially National Whole Grains Month, and in honor of the occasion we at Bob’s Red Mill Natural Foods want to share some new ways to marvel at ancient grains. Thousands of years ago, populations on every continent cultivated staple whole grains, and today, while a number of those grains persist, many food lovers may not know about the delicious and nutritious splendor of these edible antiquities. As you know, there are countless health benefits from whole grains, and it is recommended that Americans incorporate 3 to 5 servings of whole grains in the daily diet.
Have fun learning about a few more ancient grains that we personally enjoy, as well ways to cook with them.
1. Kamut – Kamut berries are an ancient relative of modern durum wheat and originated in Egypt thousands of years ago. The grain’s inherent sweetness and buttery taste make Kamut a flavorful alternative for wheat. Try using it in a vegetarian main course, such as Kamut Grain and Shiitake Risotto with Thyme.
2.Amaranth – Dates back hundreds of years to the Aztecs in Mexico. Like quinoa, it contains all of the essential amino acids, especially Lysine, which is lacking in many common grains. Amaranth offers an unusually high quality protein and is higher in fiber than wheat, corn, rice, or soybeans. Try using it place of corn grits in your polenta, with this Amaranth Polenta with Wild Mushrooms recipe.