Picture courtesy of Restaurant Girl
Food Trends – Ancient Grains
With the increased public interest in food trends such as farm to table and eco-friendly food service, it should come as no surprise that ancient grains are breaking into the spotlight.
While all grains are, technically, ancient, this term refers to those oldest varieties that haven’t been transformed by humans over the thousands of years we’ve been growing them. Examples include:
While not an exhaustive list, this does illustrate the diversity of ancient grains. Each of these provides different flavors, textures, and dense nutritional profiles to assist in the maintenance of a healthful diet.
Picture courtesy of NY Times Cooking
Ancient grains also gain attention for their hypoallergenic nature. Most are inherently gluten-free and when used in place of standard wheat flours, remove one of the top allergens from a recipe.
Diners love the authenticity and excitement that the use of these grains provides and chefs love the versatility of using them. From components in simple sides or salads, coatings for other foods either whole or in the form of flours, or as a reliable main dish, ancient grains are becoming staples of the professional chef and home cook’s kitchen.
Savory Oatmeal Picture courtesy of Daily Burn
For more great information about ancient grains read the June edition of the Culinology Magazine provided by our friends at the Research Chefs Association.
Also, check out these unique recipes using ancient grains:
- Savory Oatmeal: Daily Burn
- Farro and Beet Salad: NY Times
- Quinoa Crusted Chicken: Rachel Ray
Thanks for reading along! If you’ve seen any awesome or unique uses of these grains, or want to talk food trends, leave a comment below. We’d love to hear from you.
Cheers!
