In pictures: Good grains
March 26, 2013
Buckwheat groats are the fruit seeds of a plant that grows well in damp, cool climates where wheat struggles. Served whole in Eastern Europe, it’s ground into flour to make galette pancakes in Brittany and noodles in East Asia. Gluten-free, buckwheat is???
Confusingly, farro is the Italian name given to emmer, spelt and einkorn – ancient forms of wheat that, until recently, were dying out despite flourishing in mountain areas where regular wheat fails. Boiled whole, the nutritious, fibre-rich farro introd???
A health food phenomenon in recent years, this Andean native is unusual among grains in possessing high levels of super-healthy Omega fatty acids. Quinoa’s protein levels may be no higher than wheat’s, but the nutty, faintly oily seeds possess all nin???
Grown in Ethiopia for millennia, this nutty-flavoured, gluten-free grain is most commonly used to make tangy Injera flatbread. It’s now gradually catching on worldwide, new adopters attracted by its high protein and an iron and lysine content higher tha???