Rice, pasta, cous cous and quinoa have held a place in my cupboard for a long time. All of these grains and staple sides are stored in a huge steel Budweiser bucket to contain the chaos. When I need something I bring the bucket down on to the worktop and dig through for whatever takes my fancy. Last weekend, during my ‘dig’ I found that we have five bags of quinoa on the go. FIVE. We have stock control issues.
This post is not about quinoa though, or any other aforementioned grains. Today I’m talking about five healthy grains that you perhaps haven’t tried yet, but really should. Freekeh, millet, maftoul, buckwheat and teff.
So the plan is that I give you an idea of what each of them are, cooking directions and a few recipe suggestions. Your side of the bargain is that you pledge to give one or two a try, maybe widen your meal planning horizons but at the very least, leave knowing that there’s more out there than rice and cous cous. So, let’s begin….