Ancient Grains, Modern Nutrition

AncientGrainsI’ve had grains on the brain lately (but not Grain Brain…hahahaha!). I’ve long had a soft spot for hearty, nutritious whole grains (farro is my true grain love), but it’s been spurred on by the fabulous grain dishes I enjoyed last month at the Finding Common Ground conference (again, the best conference food EVER), and by the latest cookbook I’m perusing from the library (and will likely be adding to my own collection, sigh), Ancient Grains for Modern Meals by Maria Speck. I think I can count on the fingers of one hand the number of recipes I don’t want to make out of this book.

My recent reading of The Third Plate: Field Notes on the Future of Food also piqued my interest in ancient grains and heirloom varieties of wheat, which are more nutritious and lower in gluten (I’ve been deeply eyeing Bluebird Grain Farms, and plan to place an order as soon as I’ve used up my current pantry inventory).

Tomorrow’s dinner will be a Wild Rice Frittata with Mushrooms and Crisped Prosciutto, the weekend menu will likely include Cornmeal Pancakes with Warm Cherry Sauce and Bulgur-Lentil Soup with Minted Olive Oil Butter. For over the holiday weekend, I’m looking at Warm Oat Berries (I know them as oat groats) with Walnuts and Gorgonzola and Artichoke-Rosemary Tart with Polenta Crust.

On a related topic, if you’ve been at a loss about how to properly cook farro, Bon Appetit had a brilliant test kitchen post today, “Never Over (or Under) Cook Farro Again.”