Cooking with Ancient Grains

Ancient grains are nutrient-dense, high in fibre and linked to health benefits like decreased cholesterol and lower risk of stroke. Discover some of our favourite ancient grains like farro, spelt, millet, bulgur and teff, and learn how to prepare and cook them.

Farro is a great grain to use in tabbouleh and it has a nice chewy texture. I’ve used Tomberry tomatoes and left them whole because they look so good and they pop in your mouth when you bite into them. These tiny tomato varieties are more readily available now.

It has a subtle nutty flavour and slightly chewy texture that provides a lovely contrast in a dish. It’s also rich in nutritious fibre and protein. Using cracked freekeh will shorten the cooking time, but wholegrain freekeh can also be used — just double the cooking time.