Other Grains Category
amaranth seeds
These tiny ancient seeds have been cultivated in the Americas for several millennia. They're rich in protein and calcium, and have a pleasant, peppery flavor. One variety of amaranth is grown for its leaves, which are called Chinese spinach.
Learn moreblack fonio
Black fonio is a grain similar to fonio (white fonio). It is also important in the dryer areas of sub-Saharan Africa.
Learn moreblack quinoa
Like ordinary quinoa, this cooks quickly, has a mild flavor, and a slightly crunchy texture. Rinse off its bitter coating before using.
Learn morefonio
Fonio is a grass similar to millet. It is an important grain in the dry areas of sub-Saharan Africa.
Learn moremillet
Unhulled millet is widely used as birdseed, but many health food stores carry hulled millet for human consumption. It's nutritious and gluten-free, and has a very mild flavor that can be improved by toasting the grains.
Learn morepsyllium seed husks
This is a good source of soluble fiber, and is often used as a laxative. Make sure you drink lots of water along with it.
Learn morequinoa
This ancient seed was a staple of the Incas. It cooks quickly and has a mild flavor and a delightful, slightly crunchy, texture. It's got a lot of the amino acid lysine, so it provides a more complete protein than many other cereal grains. It comes in different colors, ranging from a pale yellow to red to black. Rinse quinoa before using to remove its bitter natural coating.
Learn morequinoa flakes
This is steamed, rolled, and flaked quinoa. It's used like oatmeal to make a hot cereal.
Learn moreteff
This Ethiopian staple is the world's smallest grain. Since it's too tiny to process, teff isn't stripped of nutrients like other, more refined grains. As a result, it's a nutritional powerhouse, especially rich in protein and calcium, and it's gluten-free. It has a sweet, nutty flavor and is sometimes eaten as a hot breakfast cereal. It comes in different colors that range from creamy white to reddish-brown.
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