Black rice has a toothsome sweetness that you won’t find in brown or white rice. The mild, earthy flavor of sorghum is a perfect fit for pilafs and versions of taboulleh.

Green effects

With resurgent interest in these old-world grains, there can also be some environmental benefits. “These help us build a more biodiverse food system and utilize plants that are better equipped to handle a changing climate,” explains Geagan.

Keep in mind

While some ancient grains like teff and sorghum are indeed gluten-free, those with Celiac disease or gluten intolerance need to be aware that not all of them are free of gluten. Spelt, kamut, farro and freekeh are in the wheat family and, therefore, do contain some gluten. Anecdotal evidence suggests that these wheat varieties can be easier to digest for some people (lower levels or milder forms of gliadin, a type of gluten protein, could be the reason), but there is some research showing they are not safe to eat for those with celiac disease.

Cook ’em up

Here’s how to cook some great grains with ancient roots. Simmer grains in the amount of water (or use broth for more flavor) indicated until they are tender, then drain any excess liquid.

(Environmental Nutrition is the award-winning independent newsletter written by nutrition experts dedicated to providing readers up-to-date, accurate information about health and nutrition in clear, concise English. For more information, visit www.environmentalnutrition.com.)

©2021 Belvoir Media Group, LLC. Distributed by Tribune Content Agency, LLC.