Ancient grains are a hot food item at the moment with rising sales of spelt sourdough breads, quinoa salads, farro risottos and wild rice salads. These heirloom grains are the rage with chefs and foodies alike. But there's lots of confusion and puzzlement about how to cook the ancient grains, which ones to buy them, how to cook them up, and whether they really do offer nutrition advantages. Some are gluten-free, some are low GI, some are whole grain, some are grown organically.
Our online twitter chat was on Wed 19 June 2013 at 9pm AEST with the topic: Ancient and alternative grains - health or hype?
All are delicious, chewy and increase the variety of grains you eat. Don't get stuck with the same old rice, couscous and pasta. Be bold and embrace the romance and rustic appeal of these old-school grains that are making a comeback after being overlooked for so many years.
Our 5 questions up for discussion and debate were:
Q. Do you cook with any ancient grains like quinoa, spelt, farro, emmer, barley, amaranth or wild rice?
Q. Ancient grains are popular with chefs and foodies at the moment. What are your favourite dishes or which recipes have you tried?
Q. What do you feel are the nutrition benefits of ancient grains eg low GI, wholegrain, high fibre, more nutrients? Other benefits?
Q. Should we swap all our modern grains? Or are there some that work better for certain dishes?
Q. Do you feel ancient grains are over-hyped?
Archive from Ancient and alternative grains - health or hype?