A World of Whole Grains

Freekeh

Origin: Middle East.

Health Benefit: Kernels are harvested while young, so freekeh has a higher concentration of vitamins and minerals than brown rice – and up to four times the fiber.

Use: As rice or pasta substitute or in soups and burger patties.

 

 

Bulgur

 

Origin: Mediterranean regions, China and the Middle East.

Health Benefit: Manganese, a trace mineral necessary for bone health.

Use: As meat substitute or added to pilafs, soups and baked goods.

 

 

 

Faro

Origin: Egypt.

Health Benefit: Cyanogenic glucosides, a carb that may stabilize blood sugar, lower cholesterol and stimulate the immune system.

Use: semi-pearled grains in soups, pastas, risottos and casseroles.

 

 

 

Black Forbidden Rice

  Origin: Asia.

Health Benefit: Anthocyanins, powerful antioxidant plant pigments that lend the grain a dark color (careful, it stains easily.) gluten-free.

Use: Flour in baking or cooked grains in side dishes and salads.

 

 

Millet

 

Origin: Africa.

Health Benefit: Gluten free and contains gut-friendly prebiotics.

Use: In baked goods, porridge, formed into patties and cooked as hot cereal.

 

 

 

Kamut

Origin: Egypt.

Health Benefit: Selenium, an immune system-supporting trace mineral.

Use: Flour in baking or grains in pilaf-style dishes, salads, soups, stew and stir-frys.

 

 

Amaranth

Origin: South America.

Health Benefit: Gluten-free and contains lysine, an amino acid that promotes growth and tissue repair.

Use: In hot cereal, casseroles, baked goods, pancakes, crackers or as a rice substitute.

 

 

 

Wheat Berries

Origin: No specific origin.

Health Benefit: Lignans, plant nutrients that may help reduce risk of breast cancer.

Use: In salads, hot cereal and baked goods, or sauté with mushrooms for a hearty side.

 

 

 

Teff

Origin: Ethiopia.

Health Benefit: Bone-building calcium.

Use: In baked goods, soups and stews, hot cereal, porridge and polenta. Traditionally used to make injera, Ethiopia’s signature flatbread.

 

 

 

 

    Storing Tip: Whole grains contain natural oils, so they can go rancid quickly. Store in an airtight container in a    cool, dark place, ideally a pantry or refrigerator, where they will last for three to six months.

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