Culinary Lexicon: What are Ancient Grains?

By CSL Staff
September 10, 2015


What’s old is new again as a whole crop of forgotten wheat varieties make a welcome comeback

Farro_Qualifirst

Farro

WHAT Ancient wheat usually spelt, emmer or einkorn
THE NEW Wild rice
SHINES IN Side dishes, as porridge or in soups and salads
WHERE TO BUY Farro Grain Whole (Organic), 300g, $4.54

Freekeh_Qualifirst

Freekeh

WHAT Young wheat that is toasted, dried and cracked
THE NEW Quinoa
SHINES IN Middle Eastern dishes like tabouleh, or pilaf
WHERE TO BUY Freekeh (Cracked), 300g, $6.85

 

PearledDurum_Qualifirst

Pearled Durum

WHAT Hard species of wheat usually used to make dried pasta and couscous
THE NEW Barley
SHINES IN Rice pudding-style dishes, risotto-style preparations, and as a side dish
WHERE TO BUY Epicureal Grano (Pearled Durum), 300g, $6.08

This article first appeared in the Fall 2015 issue of City Style and Living Magazine.