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Going with the Grain

7 ancient grains you need to try.

Looking to expand your whole grain options beyond brown rice? Think old. These ancient grains – some first cultivated millennia ago – have lots to offer your taste buds and your health.

Amaranth
The Aztecs revered this hardy plant, which is high in protein and calcium. It has crunch, and a mild nutty taste, so using it as a crisp coating for baked chicken or fish is a tasty option.  It’s the star in Mindful’s Cauliflower and Amaranth Risotto.

Freekeh
Its name sounds far-out, but freekeh is actually just wheat harvested while it’s still green.
Its nutty taste livens up a salad, like the new Mindful Freekeh and Raspberry Salad.

Quinoa
Quick-cooking and gluten-free, this protein powerhouse is wonderful as a side dish, in soups, or cold in salad. We’re even using it in a batch of Mindful Red Quinoa Pancakes.

Sorghum
A staple in Africa for hundreds of years, sorghum’s edible outer hull retains more nutrients than grains that must be hulled. Sorghum flour has a sweet taste that’s just right for gluten-free baking.

Millet
High in magnesium, which is important for muscle repair and nerve function, it has a mild, corn-like taste and can be “popped” in a dry frying pan for a crunchy snack.

Farro
This savuory grain originated in ancient Mesopotamia and is loaded with fibre, protein, and minerals. It’s delicious in Mindful’s Chickpea and Farro Stew with Spinach.

Teff
Ethiopians have used this tiny grain for centuries to make traditional injera bread. It’s high in calcium and makes for a hearty breakfast bowl.

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