Rediscovering Old Grains

We  think our ancestors had limited ingredients and dishes but surprisingly they didn't. Theirs were a variety of different wheat prototypes that gave them better nutrition than all those foraged nuts and berries.Now these ancient grains are making their way into  our modern dishes, boosting their flavor and nutritional value.

Melissa Clark wrote about a wide range of these grains in yesterday's New York Times Food section.Her  Good Appetite column described the array of them as well as including recipes. There is also a helpful guide included to decipher what they are. South American grain quinoa is the moat popular and most often eaten.However there is also einkorn which is the oldest grain, cultivated a whopping 120,000 years ago.It is tiny and ricelike with a nice nutty taste. Emmer is the direct ancestor of Durham wheat.They;re sort of like spelt but with a richer, earthier flavor.Use it when making homemade pasta. For soups try freekah, which immature green wheat kernals that have been smoked. which gives them a marked flavor. Of course there is barley, long a standard in soups and wheat berries. These are whole kernals with the bran intact which gives it anything from mineral and earthy taste to a mild and starchy one.

Ancient grains are exciting. There are so many different recipes that are easy to make. Ms. Clark includes some along with some suggestions . There is a whole grain granola , rich with kamut, a golden wheat like grain that has other good ingredients like dark honey,olive oil and pepitas or pumpkin seeds. This recipe can be varied subbing in rolled oats and spelt along with rye for the kamut. a tasty main dish is spelt and lamb meatballs.Spelt is a large pale colored wheat ancestor, stsrchy with a gentle flavor of both nuts and herbs. It goes well in meatballs, especially with a meat that's been around since Biblical times lamb. However you can also try it as an alternative to polenta or pilaf if you're serving kabobs. Ms. Clark also includes a grains and beans recipe.It's a mélange of the ancients , blending barley, wheat , emmer, einkorn along with rye, spelt and wheat berries cooked in chicken stock. Kidney beans and bacon are then added along with vegetables such as onions and green peppers. It's a good stew to make on a chilly Spring evening.

Everything old is new again given time and distance. This also applies to the ancient grains our ancestors ate. Discover them and their rich , nutty flavors. They're delicious and versatile.,