Farro
Farro was the first-grown wheat-grain: It has been cultivated for more than 20,000 years. It lost popularity as other faster-growing varieties of wheat gained prominence, but has since made a comeback as an important whole grain. Farro can be used in salads, soups, pilafs, and more. Try it in White Bean Vegetable and Farro Soup.
Wheat Berry
Wheat berry is an entire kernel of unrefined whole grain wheat; it includes the bran, germ, and endosperm. Like the rest of these grains, it’s delicious in salads, pilafs, and more.
Spelt
Spelt, an easy-to-digest ancient whole grain, is enjoying newfound popularity because of its place among trendy health foods. Spelt has a mild nutty flavor and a firm, chewy texture, even after it has been cooked. This grain can be used in salads and chili, and even ground into flour.
Bulgur
Bulgur is a dried cracked wheat that is processed through steaming and drying. Next, the wheat grains are ground into coarse, medium, or fine pieces. This go-to grain in the Middle East is great for pilafs, tabbouleh, and salads.
Freekeh
Freekeh is a new ingredient to American markets, but it has long enjoyed popularity in the Mediterranean and the Middle East. This grain is the kernel of green durum wheat that is roasted, then beaten and dried in the sun to develop the desired flavor. Freekeh can be used in soups, salads, and stuffings, and more. Try it in this Chickpea and Freekeh Salad recipe.
Quinoa
You’ve probably heard of this popular ancient grain. As a source of complete protein, it has become a favorite of healthy eaters everywhere. Considered the “mother grain” of the ancient Peruvian Incas, quinoa is a staple in much of South America. This versatile grain can be eaten for breakfast, lunch, and dinner—and can even be baked into a casserole.
More Delicious Grain Recipes
Try out these grains—plus a few more—in some of our favorite grain and quinoa recipes: Quinoa Recipes Our Best Whole Grain Recipes Overnight Breakfast Grains to Make Your Mornings Easier
