9 years ago
Ancient Grains Are New Again
You’ve cooked your way through quinoa of every color, dabbled in amaranth and moved beyond millet. That farro and kale salad? It’s been in your dinner party rotation for at least two years. But when was the last time you cooked up a pot of whole berry spelt? And have you ever tried einkorn, emmer or any of the other ancient, heirloom and obscure grains that are now becoming available at the greenmarket and specialty shops all over the country?
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http://www.nytimes.com
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