5 great grains : get to know these powerhouse grains. They offer a world of nutrition and taste beyond wheat, white rice, and corn - and 5 great recipes - Recipe

Natural Health, March, 2002 by Rebecca Wood

IN MY KITCHEN, I REACH FOR AMARANTH, BUCKWHEAT, quinoa, teff, or wild rice when I want grains with soul-satisfying flavor and nutritional kick. During my years as a whole-foods chef and cooking instructor, I've learned a lot about these great grains. They offer plenty of fiber, B vitamins, and minerals like iron, potassium, and zinc. And they contain substantial levels of most or all essential amino acids; in particular, they supply higher amounts of the essential amino acid lysme than do wheat, white rice, and corn. As a result, they are a more complete protein source. The bottom line is that you feel more energized after you eat them.

These five grains are superior in one more way: They have a greater genetic diversity and are more resistant to disease than grains bred to be uniform and grown on large-scale commercial farms. Therefore, they're less likely to be genetically altered or cultivated with chemicals.

In the chart on the following pages I rank the five grains according to their ease of use and give nutritional highlights and buying information. Overall I recommend purchasing organic grains from a reputable market with a high turnover, or buying straight from the growers. Beginning on page 73 are five recipes that show how delicious these grains can be.