17 Ways to Fall in Love With the Healthy Grains You Haven’t Tried Yet
You love quinoa, and you can eat it for dinner, lunch and breakfast (one-bowl quinoa breakfast bake, anyone?). When you roll your own sushi, you always make it with brown rice. Okay, grainy girl, we get it: Complex carbs are your thing, and for good reason. If you’re looking to step up your grain game, ancient grains — grains that have remained largely unchanged over the last several hundred years — are an easy way to load up on B vitamins and fiber, giving you that extra energy you need for your busy week, and many of them are gluten-free. Read on to learn about eight must-try ancient grains and the tastiest ways to cook ’em.
If you’ve ever eaten Ethiopian food and sampled injera, the delicious spongy flatbread that accompanies most dishes, you’ve had teff. Teff is a type of grass, rich in iron, fiber, calcium and protein. Like quinoa, teff is gluten-free, though the actual size of the grain is much smaller. Try teff as a breakfast porridge, or use it in flour form to make your own injera.