Grab A New Grain

Grains have been a staple in our diet for thousands of years, and with good reason. Whole grains have been shown to help with prevention and management of type 2 diabetes, cardiovascular disease and gastrointestinal cancers. Many of us are familiar with grains such as rice and wheat, but have you ever considered trying a new grain?

Quinoa is the most popular “new” grain, but it has been cultivated in South America for thousands of years. What makes quinoa unique is that it is a complete protein, meaning it contains all nine essential amino acids while maintaining the many benefits of being a whole grain. Quinoa is naturally gluten free, so it can be enjoyed by individuals with celiac disease or a gluten intolerance while remaining symptom free.

Another grain gaining in popularity is couscous. This easy-to-cook wheat variety can be bought in many different forms, including pearled, tri-colored and whole wheat. Couscous is also available in instant forms just add hot water!

With an increase in plant-based diets, finding ways to add new flavors has become a fun challenge. Perhaps that explains farro’s recent gain popularity in Western kitchens. It is another type of wheat, but unlike rice or couscous, farro has a strong nutty flavor with more texture than many of its wheat cousins. Because of this, farro does require more preparation, and its toughest varieties are best after soaking overnight.