Other Grains Category

Other Grains
amaranth, amaranth seeds
amaranth
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.
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black quinoa
black quinoa
Like ordinary quinoa, this cooks quickly, has a mild flavor, and a slightly crunchy texture. Rinse off its bitter coating before using.
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millet
millet
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.
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psyllium seed husks, flea seed, plantago seed husks, PSH
psyllium 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.
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quinoa, hie
quinoa
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.
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quinoa flakes
quinoa flakes
This is steamed, rolled, and flaked quinoa. It's used like oatmeal to make a hot cereal.
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teff, annual bunch grass, Williams lovegrass
teff
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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