4 Delicious New Ways to Cook With Ancient Grains
Recipes for ancient grains
While the quinoa craze has been in full effect for some time now, there are a multitude of other good-for-you ancient grains out there that have yet to hit the mainstream. From freekeh to kamut to sorghum, there are lots of hearty quinoa stand-ins that offer the similarly nutty flavor we've come to love. And like quinoa, they're incredibly versatile: whip up everything from grain bowls to easy appetizers to vegetarian sloppy Joes. Here, delicious new ways to cook with ancient grains.
Kamut Salad With Roasted Cauliflower
Try this recipe: Kamut Salad With Roasted Cauliflower
Kamut is a wheat grain originally discovered in Egyptian tombs. It's a great source of protein, amino acids, and vitamin E.
Ingredients: Kamut, cauliflower, tahini, fresh lemon juice, baby arugula, garlic, avocado, black pepper, olive oil, kosher salt
Cheesy Sorghum and Shaved Squash Pilaf
Try this recipe: Cheesy Sorghum and Shaved Squash Pilaf
Sorghum is a cereal grain, grown similarly to corn. It contains lots of iron, B vitamins, and is a source of protein.
Ingredients: Porcini mushrooms, butternut squash, cremini mushrooms, shallots, garlic, thyme, sorghum, olive oil, salt, pepper, Gruyère cheese, parsley, oregano
Freekeh-Turkey Sloppy Joes
Try this recipe: Freekeh-Turkey Sloppy Joes
Freekeh is a roasted grain with a nutty flavor and chewy texture and is low in fat and high in protein and fiber.
Ingredients: Freekeh, canola oil, onion, garlic, ground turkey, chili powder, brown sugar, red pepper, crushed tomatoes, kosher salt, Bibb lettuce leaves, whole-wheat buns, red onion slices
Quinoa, Feta, and Spinach-Stuffed Mushrooms
Try this recipe: Quinoa, Feta, and Spinach-Stuffed Mushrooms
Quinoa is a gluten-free grain packed with iron, protein, fiber, potassium, and more.
Ingredients: Quinoa, olive oil, shallots, garlic, spinach, feta cheese, dill, kosher salt, black pepper, cremini mushrooms