Ancient grains for a healthy New Year

Maria Speck, author of Simply Ancient Grains writes: “we have seen an explosion of previously obscure grains becoming mainstream

By FAYE LEVY, YAKIR LEVY
September 29, 2016 14:19
Barley thumbprints with honey and hazelnuts

Barley thumbprints with honey and hazelnuts. (photo credit: ERIN KUNKEL)

 
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For Rosh Hashana we used to prepare white rice with raisins and almonds but this year we plan to make something different: kamut with oranges and leeks, a recipe from Maria Speck, the author of Simply Ancient Grains. The kamut is flavored with golden raisins and walnuts. It combines the satisfying quality of whole grains with the sweetness of fresh and dried fruit and the richness of nuts. Having leeks in the dish is a bonus, because leeks are a traditional Rosh Hashana vegetable in many homes. (See recipe.)

Speck writes: “we have seen an explosion of previously obscure grains becoming mainstream... An interest in healthier eating and home cooking has propelled whole grains front and center. Consumers are seeking out good carbohydrates to reduce the amount of “empty starches,” such as those from refined grains and pasta, in their diets.” Many are looking for gluten-free grains, and this has led to the greater popularity of polenta, buckwheat, millet, quinoa and different colors of rice.

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