Forget rice—there are so many other grains out there that are just as delicious and even more nutritious. From farro to teff, these ancient grains have been staples in diets around the world for centuries. They’re packed with protein, fiber and essential nutrients that can add to your health in surprising ways. Many of these can be found in the bulk food bins of a natural grocery store and some are even popping up pre-packaged on shelves with their recent rise in popularity. Mix up dinner with one of these lesser known grains for something new and different.
Quinoa
Quinoa is a total powerhouse packed with protein and all nine essential amino acids. It’s gluten-free and loaded with fiber, which keeps you full and your digestion on point. Plus, it’s got magnesium, iron and antioxidants. it’s super easy to cook and you can throw it in just about anything!
Try This Recipe: Cheesy Quinoa
Farro
Farro is your go-to for hearty, nutty flavor. It’s rich in fiber, protein and iron. Perfect for making salads, soups or risottos more interesting. It’s also high in B vitamins to keep your energy up all day. Farro is great for meal prep, and it tastes amazing!
Try This Recipe: Tuscan Farro Risotto
Amaranth
Tiny but mighty, amaranth is packed with protein, fiber and antioxidants that fight inflammation. It’s also rich in magnesium and phosphorus, which are great for your bones. Its mild, nutty flavor fits perfectly in both sweet and savory dishes. Give it a try in your morning porridge or baked goods!
Try This Recipe: Baked Amaranth Pudding
Millet
Millet is a chameleon grain – creamy like mashed potatoes or fluffy like rice. It’s gluten-free and high in magnesium, which is crucial for heart health. Use it as a base for your favorite dishes or even in baking. Millet can be very versatile and super tasty!
Try This Recipe: Creamy Millet Porridge
Teff
Teff might be small, but it’s packed with iron, calcium and protein. It’s the secret ingredient in Ethiopian injera and adds a great crunch to baked goods. Try it in pancakes or as a thickener for soups. It’s a tiny grain with big benefits!
Spelt
Spelt is an ancient wheat that’s easier to digest than modern varieties. It’s high in protein, fiber and nutrients like iron and zinc. Use it to make bread, pasta,or even pancakes. It adds a nice nutty flavor to your dishes.
Kamut
Kamut, also known as Khorasan wheat, has a rich, buttery flavor. It’s high in protein, selenium and zinc, which are great for your immune system. Throw it in salads, soups or even bake it into bread. It’s a tasty way to stay healthy!
Freekeh
Freekeh is young, green wheat that’s roasted and cracked. It’s high in fiber and protein, with a smoky flavor that adds depth to your dishes. Perfect for soups, salads and pilafs. It’s a super grain that’s super tasty!
Sorghum
Sorghum is a gluten-free grain high in antioxidants, which help fight inflammation. You can pop it like popcorn or cook it like rice. It’s great in stews, salad or even as a snack. Versatile and good for you!
Barley
Barley is chewy and nutty, high in fiber, vitamins, and minerals. It’s great for heart health and can be used in soups, stews, or as a rice substitute. It’s a comforting grain that adds a hearty vibe to any meal.
9 Reasons to Avoid Quinoa: The Controversial Truth
Quinoa has been hailed as a superfood, but is it really as great as everyone says? Before you load up your plate, there are some important things to consider. From hidden health issues to environmental impacts, quinoa might not be the miracle food you think it is. We’ve gathered a few of the reasons you might want to think twice before eating it again.
Read it Here: 9 Reasons to Avoid Quinoa: The Controversial Truth
12 Superfoods That Are Overrated and Overpriced
We’ve all heard the buzz about superfoods that are supposed to transform our health and make us feel invincible. But are they really worth the hype and the hefty price tag? Let’s cut through the noise and look at 12 superfoods that might not be as super as they seem. You might be surprised to find that there are cheaper, equally healthy alternatives out there!
Read it Here: 12 Superfoods That Are Overrated and Overpriced
*Select images provided by Depositphotos.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
