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People have been eating grains for thousands of years — and with good reason. They are sturdy, flavorful and full of nutrients. Here are a few tasty ways to add grains to your diet.
Add these grains to your fall menu, clockwise from top: millet, farro, quinoa, barley and kasha.
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While the press garnered from these nutty morsels may be recent, the grains themselves are ancient — literally. People were cultivating wild barley around the Dead Sea as much as 9,500 years ago, while einkorn, a grain variety from which modern wheat has its roots, is evidenced as existing in Turkey 11,000 years ago.
Fortunately, burnt grains have a good ability to survive in soil, so there is a lot of reliable evidence of grain use in ancient times, giving us a clearer picture of what our ancestors might have eaten. This viability has also helped to keep them virtually untouched by modern plant science, and they are therefore almost identical to what people ate thousands of years ago.
Perhaps bolstered by the increasing popularity of ethnic foods, as well as a spotlight on health (ancient whole grains are much better for you than refined, and are mostly gluten-free), these grains have popped up in most health food stores, as well as a heavy dose of supermarkets. (I was able to purchase all of the grains mentioned here at our local Whole Foods Market.)
The nutty flavors and hearty textures of these grains make them ideal for fall cooking. I love them in soups, warm salads and even as a substitute for rice in a classic risotto dish. While there are around a dozen so-called “ancient grains,” I’ve honed in on a few of the most versatile and available varieties. Stored in a cool, dark place, such as the pantry, these grains have a long shelf life and will last for months — perfect for trying these hearty recipes on a moment’s notice.
