Ancient grains are derived from seeds that originate from some of the earliest wild grasses like wheat, barley and rye. Ancient grains are a delicious source of whole grains and beneficial nutrients, having a heartier texture and unique flavor. Read on to learn more about a variety of ancient grains.
- Prized grain of Aztec civilization
- Integrity of outer layer causes the grain to “pop” when chewed
- Nutty, malty, peppery flavor
- Sprinkle on salads or serve with fruit, nuts and milk for breakfast
- Traced back to the Mediterranean region
- High in protein and fiber; lower carbohydrate content
- Smokey, nutty flavor
- Use in stuffing, pilaf, hot breakfast cereal or salad
- First grown in Asia or Egypt
- 20-40 percent more protein than modern wheat; high in B vitamins
- Sweet, nutty, buttery flavor
- Serve as a breakfast cereal or in place of long grain brown rice
- World’s smallest grain
- Always a whole grain since it doesn’t undergo milling
- Sweet, malty, molasses-like flavor
- Use teff flour or the uncooked grain in pancakes, waffles or muffins
- Grown in the Andes mountains of Bolivia, Chile and Peru
- Comes in a variety of colors such as red, tan or purple
- Earthy, nutty flavor
- Serve as a side dish or add to soups as a thickener
Try the recipe below using kamut. For more recipes, visit. www.hy-vee.com.
Kamut and Kale Salad
Serves: 9 (1/2 cup each)
Source: Hy-Vee chefs.
All you need:
2 c. kamut grain
1 bag Cut and Clean kale or one bunch of kale, stems removed and discarded, leaves chopped
1 c. toasted pecans
3/4 c. dried cranberries
1 c. diced Pink Lady apples
9 tbsp extra-virgin olive oil
3 tbsp apple cider vinegar
1 tsp honey
Sea salt and black pepper, to taste
All you do:
1. Cover the kamut with about an inch of water, bring to a boil and cover. Simmer for 45 to 50 minutes or until grains are tender. Drain and cool.
2. While the kamut is cooking, massage the kale.
3. In a large bowl, combine cooled kamut, kale, pecans, cranberries and apples.
4. In a separate bowl, whisk together olive oil, apple cider vinegar and honey. Mix dressing into the salad. Taste and season with salt and pepper.
Nutrition Facts per serving: 250 calories, 16 g fat, 2 g saturated fat, 0 g trans fat, 0 mg cholesterol, 135 mg sodium, 27 g carbohydrate, 3 g dietary fiber, 18 g sugar, 3 g protein.
For more information, contact your Clinton Hy-Vee registered dietitian. This information is not intended as medical advice. Please consult a medical professional for individual advice.