All About Whole Grains
Dietary guidelines say you need at least 3 servings of whole grains each day. But if you don’t know barley from bulgur, here’s
a guide to versatile grains, from amaranth to wheat berries.
Photo: Becky Luigart-Stayner, Text: Deborah Madison
Amaranth [AM-ah-ranth] was a principle food of the Aztecs. It has a slightly peppery, molasses-like flavor with a faint nuttiness.
The grains (or seeds) are tiny, shiny, and can be yellow and black. They’re so small that they seem almost lost when served
alone as a side dish. But amaranth is good as a thickener in soups because, when cooked, it has a slightly gummy texture,
like okra. Try amaranth flour, along with wheat berries, in Wheat Berry Bread