modifi ed genetics) can help support local farmers, Speck maintains. Choose barley from Four Star Farms, in Massachusetts; heirloom grits from Anson Mills, in South Carolina; quinoa from White Mountain Farm, in Colorado; or heirloom Japanese rice from Koda Farms, in California.
Better for the Planet Ancient grains require fewer natural resources to plant, grow and harvest. According to the Water Footprint Network, a pound of beef, millet and rice require 1,851, 568 and 300 gallons of water, respectively, to produce. Substituting grains in diets is a sustainable alternative to meat, and they grow on grasslands that now ineffi ciently support livestock. According to University of Cambridge Professor of Engineering David MacKay, it takes about 25 times more energy to produce one calorie of beef than one calorie of natural grain. Ancient grains can add variety and fl avor to meals and a wealth of them are as close as the gluten-free aisle of a neighborhood grocery or health food store.
Judith Fertig blogs at AlfrescoFood
AndLifestyle.blogspot.com from Overland Park, KS.
Favorite Ancient Grains by Maria Speck I
t’s best to cook up a batch of ancient grains ahead on the weekend for use during a busy week. To inject more color and fl avor, add a pinch of saffron to turn the cooking water golden, or cook the grains in pomegranate juice. Cooked grain keeps in the refrigerator for up to seven days, ready to enhance salads, soups, yogurt or desserts.
Amaranth. The seed head of pigweed, amaranth can be baked into a custard or added to a soup. Grown by the Aztecs, iron- and protein-rich amaranth can be popped raw in a skillet like popcorn, and then added as garnish to soups and salads.
Buckwheat. The seeds of a plant related to rhubarb and grown in
northern climates, buckwheat can be ground into fl our for savory French crepes or simmered whole in soup.
Quinoa. Grown at high altitudes, quinoa has become a popular addition to salads or yogurt, as well as its own side dish.
Millet. A tiny, drought-tolerant grain, millet can be added to bread dough for texture or cooked as a healthy breakfast with toasted almonds and cardamom.
Teff. From Ethiopia, the fl our of this tiny grain is fermented and used to make the fl atbread known as injera. Try a teff waffl e with caramelized pineapple.
Source: Adapted from Simply Ancient Grains by Maria Speck.
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