So you’ve cooked up a batch or two of quinoa. Sprinkled chia seeds on your steel-cut morning oats. Found packages of grains labeled spelt, millet, teff and kaniwa sitting next to the barley and oats ...

Although the South American grain, quinoa, has made a dramatic resurgence, it's difficult for many Americans to get out of their plain grain rut. While we love rice, wheat, cornmeal, and oats, the ...

Ancient grains tend to be les processed than modern grains, like corn and wheat. Because of this, ancient grains have more vitamin, mineral, and fiber content. Including ancient grains in your diet ...

High fiber grains, including quinoa and oats, can reduce the number of carbohydrates your body absorbs. They can also provide other key nutrients. Read on for more good options. Grains are often ...

Taste: Mild, nutty, slightly malty. Texture: Some crunch, slight oatmeal-like consistency. Can get gluey, so mix with a drier grain such as oats. Use: Boil whole for salads or sides. Or toast in a dry ...

A few more pointers from Ghillie James: “Cooking times for grains vary depending on the brand and … age of the grains.” Make sure grains are not stale. Cooking times can vary from 10 minutes ...