Ancient grains like spelt/farro, quinoa, and sorghum have received a lot of culinary buzz in recent years. Not only are they delicious, with unique flavors and textures that add an interesting twist to salads and grain bowls, but they’re also considered a healthier alternative to modern grains like wheat or corn because they’ve been unaltered by modern agricultural techniques like growth hormones or genetic engineering.
They’re also better for the environment because they use lower levels of fertilizer and pesticides, and consume less water than conventional grains. And, as an extra bonus, many ancient grains, including teff and quinoa, are gluten-free and make a great option for breads and other baked goods.
Here are some of the best ways you can use ancient grains on your menu.
They’re ideal for salads and grain bowls
As many restaurant operators have already discovered, salads and grain bowls are extremely popular among customers as a result of their versatility and customizability, and because they make quick and healthy grab-and-go options. But they should be popular among restaurant owners and staff as well. Why?
The answer is that ancient grains hold up especially well when they’re pre-cooked and chilled. This makes them ideal for cold dishes that can be pre-made early in the day and served at any time. This saves your staff time and reduces the pressure on them during busy periods, like lunch hour. Even if you prefer to custom-assemble each salad or bowl, you don’t have to worry about your grains drying out or losing their texture throughout the day.
They can be a great plant-based protein alternative
Some ancient grains, such as farro and quinoa, have become especially popular because they are high in protein, which makes them an excellent choice for vegetarians, vegans, or people who are just trying to reduce the amount of meat in their diet.
Quinoa in particular mixes seamlessly into patties, loaves, or meatballs that can be served on buns, with pasta, or straight-up on a plate.Â
They offer cultural diversity
While most Americans ignored ancient grains for years, other people around the globe did not, and they incorporated these grains into their diets. Ancient grains have enriched Asian, Middle Eastern, South American, and Italian cuisines. If you’re looking to incorporate international dishes into your menu, either to explore global themes or for educational food programs, ancient grain-based options are a great choice. To learn more, click here.
This post is sponsored by Furmano’s
