Ancient grains—or, more accurately, rediscovered whole grain cultivars—are sprouting up on menus and retail shelves across the country. You’ll find quinoa in almost any venue, while other grains, such as sorghum and millet, also are moving into mainstream dining.
Consumers, and therefore product developers, are in a time period of rediscovering foods and ingredients used hundreds of years ago. Centuries ago traditional grains, such as quinoa, sorghum, teff, millet, chia, flax, buckwheat and others, were a regular part of the food supply. Unique textures, robust flavor, protein and fiber—what’s not to love?