17 Ways to Fall in Love With the Healthy Grains You Haven’t Tried Yet

You love quinoa, and you can eat it for dinner, lunch and breakfast (one-bowl quinoa breakfast bake, anyone?). When you roll your own sushi, you always make it with brown rice. Okay, grainy girl, we get it: Complex carbs are your thing, and for good reason. If you’re looking to step up your grain game, ancient grains — grains that have remained largely unchanged over the last several hundred years — are an easy way to load up on B vitamins and fiber, giving you that extra energy you need for your busy week, and many of them are gluten-free. Read on to learn about eight must-try ancient grains and the tastiest ways to cook ’em.

Teff Porridge With Figs, Walnuts and Honey

Toast teff until you hear it pop to make this simple breakfast porridge. Sub the dish in for your usual oatmeal for some much-needed morning-meal variety. (via Feasting at Home)

Injera (Ethiopian Flatbread)

Making injera at home can be a tricky but rewarding process. Once you make a batch, you’ll wonder why you don’t always keep it on hand to sop up delicious sauces. See you never, utensils! (via Petit World Citizen)

Smoky Amaranth Black Bean Burgers

Give your homemade veggie burgers some texture with tiny amaranth grains. They’re the perfect way to soak up flavor without adding too much of its own. (via Vegan Richa)

Mexican Ranchero Amaranth Stew

Amaranth makes a great healthy thickener in this hearty Mexican stew. It doesn’t expand as much as quinoa, so there’s still a good amount of liquid left. Use fresh broth for a more flavorful stew. (via Making Thyme for Health)

Blueberries ‘n’ Cream Amaranth Porridge

This porridge is an indulgent-feeling way to jumpstart your day with protein and calcium. It somehow tastes like dessert AND it’s good for you. Let’s eat dessert for breakfast every day. (via Naturally Ella)

Amaranth Muesli With Barberries

Amaranth granola with deliciously tart barberries adds a satisfying crunch to yogurt for breakfast or a snack. Use pre-puffed amaranth or puff your own by dry toasting it in a pan for a healthy bite that’s easier to chew. (via Foodlovin’)

Sorghum Salad With Kale Pesto

This incredibly fresh salad with sorghum won’t leave you hungry. It’s tart, salty and full of tasty herbs and tomatoes. Think of it as tabbouleh’s cooler cousin. (via Healthy Nibbles and Bits)

Tuscan White Bean Stew With Sorghum

Sorghum adds a nice chewy texture to tender white beans and greens in this stew. It holds its form even when slow cooked, making it an awesome rice substitute. (via Feasting at Home)

One Skillet Creamy Chicken and Kamut Casserole

Cook kamut in bulk over the weekend to prep for easy weeknight meals. Once you have your cooked kamut, putting together this one-skillet casserole is no sweat. (via Healthy Nibbles and Bits)

Kamut and Spelt Focaccia With Leeks

Even in flour form, kamut takes some time to proof. But this nutrient-packed focaccia is worth the wait. It’s a baking project for a lazy weekend full of snacking. (via Oggi Pane e Saleme, Domani)

Creamy Mushroom and Ham Pies With Kamut and Spelt Crust

Kamut flour adds a nutty, buttery flavor to crust. Up your pastries’ decadence level without adding butter or chocolate. (via The Cook’s Pyjamas)

Chickpea, Farro and Chorizo in Sofrito Brodo

This hearty dish is for soup lovers who want something to munch on. There’s plenty going on here, with tender chickpeas, chewy farro and spicy chorizo, all swimming in a creamy tomato and sofrito broth. (via Marley Spoon)

Farro Risotto With Squash and Kale

Try a new grain in your risotto. Unlike Italian rice, farro doesn’t release starch when you cook, so you won’t have to stir it as often. The end result, however, is just as rich and creamy. (via Alexandra’s Kitchen)

Buttermilk Spelt Baked Donuts

These cake donuts are lightened up with the addition of spelt flour. If you want to enjoy a donut guilt free, this is the recipe for you. (via Naturally Ella)

Freekeh Salad With Herbs and Goat Cheese

This Mediterranean-inspired salad will shake you out of your cold-weather blues. It’s bright and colorful, with a burst of flavor from tart pomegranates. (via Eten Uit Volkstuin)

Yellow Split Pea and Millet Cakes With Carrot Miso Sauce

These delicious split pea and lentil cakes are delicious as a main or tucked into pita bread for a quick lunch. Make a big batch on a Sunday, then have them for the rest of the week with a side salad. (via The Full Helping)

Spicy Pumpkin Hokkaido Vegan Burgers

These combination legume, grain and pumpkin burgers are full of flavor, and they’ll fill you up without weighing you down. Now that’s a burger dreams are made of. (via Food Porn, Vegan Style)