Cooking with Ancient Grains Nutritious and Delicious Recipes

Cooking with Ancient Grains: Nutritious and Delicious Recipes

food enthusiasts! Ever thought about spicing up your kitchen game with some ancient grains? Well, you’re in for a treat! Ancient grains are not just a fad theyre a tasty and super healthy way to jazz up your meals. Let’s dive into the world of these nutritional powerhouses and discover some delicious recipes to boot. (And trust me, they’re easier to cook than you might think!)

Why Ancient Grains?

So, whats the big deal with ancient grains? These bad boys have been around for centuries, practically unchanged. Think quinoa, farro, millet, and spelt. Theyre packed with nutrients, have rich flavors, and add an earthy, wholesome vibe to your dishes. Plus, theyre often less processed than modern grains win-win!

Nutritional Benefits

  • High in Fiber: Keeps your digestion smooth as butter.
  • Rich in Protein: Great for those muscles you’re building.
  • Full of Antioxidants: Helps combat those pesky free radicals.
  • Vitamins & Minerals: Loads of B vitamins, iron, magnesium, and more.

Lets Get Cooking!

Alrighty, enough chit-chat. Let’s roll up our sleeves and get cooking. Here are some of my favorite recipes featuring ancient grains. Theyre nutritious, scrumptious, and perfect for any meal of the day. Ready? Lets go!

1. Quinoa Breakfast Bowl

This ones for all the breakfast lovers out there. Quinoa isn’t just for salads, folks! Heres a quick and easy breakfast bowl to start your day right.


  • 1 cup quinoa
  • 2 cups almond milk (or any milk of your choice)
  • 1 tsp vanilla extract
  • 1 tbsp honey or maple syrup
  • Fresh berries, nuts, and seeds for topping


  1. Rinse the quinoa under cold water (it gets rid of that bitter taste).
  2. In a pot, bring the almond milk to a boil. Add the quinoa, reduce the heat, and let it simmer for about 15 minutes or until the quinoa is tender and the milk is absorbed.
  3. Stir in the vanilla extract and honey/maple syrup.
  4. Top with fresh berries, nuts, and seeds. Dig in!

Personal Note: This breakfast bowl is so versatile. Sometimes I add a dollop of Greek yogurt or a sprinkle of cinnamon. Its like a warm hug in a bowl!

2. Farro Salad with Roasted Veggies

This salad is hearty, flavorful, and perfect for meal prep. Farro has a chewy texture that pairs perfectly with roasted veggies.


  • 1 cup farro
  • 2 cups water or vegetable broth
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 red onion, chopped
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1/4 cup crumbled feta cheese
  • Fresh parsley, chopped
  • Juice of 1 lemon


  1. Preheat your oven to 400F (200C). Toss the chopped veggies with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until tender and slightly charred.
  2. Meanwhile, cook the farro. In a pot, combine farro and water/broth. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes or until the farro is tender. Drain any excess liquid.
  3. In a large bowl, combine the cooked farro, roasted veggies, feta cheese, and parsley. Drizzle with lemon juice and mix well.
  4. Serve warm or cold its delicious either way!

Personal Note: Farro salad is my go-to for picnics and potlucks. It holds up well and tastes even better the next day. Try adding some cherry tomatoes or olives for extra zing!

3. Millet Stuffed Peppers ?

Stuffed peppers are a classic, and using millet instead of rice gives them a nutty twist. Theyre colorful, nutritious, and oh-so-tasty.


  • 4 bell peppers, tops cut off and seeds removed
  • 1 cup millet
  • 2 cups vegetable broth
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 cup shredded cheese (optional)
  • Fresh cilantro, chopped


  1. Preheat your oven to 375F (190C).
  2. In a pot, bring the vegetable broth to a boil. Add the millet, reduce the heat, and let it simmer for about 20 minutes or until the millet is tender and the broth is absorbed.
  3. In a large bowl, combine the cooked millet, black beans, corn, cumin, chili powder, salt, and pepper.
  4. Stuff the bell peppers with the millet mixture and place them in a baking dish. If youre using cheese, sprinkle it on top.
  5. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender and the cheese is bubbly and golden.
  6. Garnish with fresh cilantro and serve!

Personal Note: These stuffed peppers are a family favorite. Sometimes I add some diced tomatoes or a splash of hot sauce for extra kick. Theyre great for a cozy dinner or meal prep for the week.

4. Spelt Risotto with Mushrooms

If you love a good risotto, youll adore this spelt version. Its creamy, hearty, and perfect for mushroom lovers.


  • 1 cup spelt berries
  • 4 cups vegetable broth
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 lb (450g) mixed mushrooms, sliced
  • 1/2 cup white wine (optional)
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh thyme, chopped


  1. In a pot, bring the vegetable broth to a simmer and keep it warm.
  2. In a large pan, heat the olive oil over medium heat. Add the onion and garlic and saut until softened.
  3. Add the mushrooms and cook until they release their juices and become tender.
  4. Add the spelt berries and stir to coat them in the oil and mushrooms. Cook for a few minutes until the spelt starts to toast slightly.
  5. Pour in the white wine (if using) and cook until its mostly absorbed.
  6. Add a ladleful of warm broth to the spelt mixture and stir until absorbed. Continue adding broth, one ladleful at a time, stirring frequently, until the spelt is tender and creamy. This will take about 45 minutes.
  7. Stir in the Parmesan cheese, salt, and pepper. Garnish with fresh thyme and serve warm.

Personal Note: This risotto is pure comfort food. The spelt adds a wonderful texture, and the mushrooms make it so rich and flavorful. Perfect for a cozy night in!

5. Amaranth Porridge with Cinnamon and Apples

Looking for a new breakfast idea? This amaranth porridge is warming, nutritious, and super satisfying.


  • 1 cup amaranth
  • 3 cups water or milk (or a mix of both)
  • 1 apple, diced
  • 1 tsp cinnamon
  • 1 tbsp honey or maple syrup
  • Nuts and dried fruit for topping


  1. In a pot, bring the water or milk to a boil. Add the amaranth and reduce the heat. Let it simmer for about 20 minutes, stirring occasionally, until the amaranth is tender and the liquid is absorbed.
  2. Stir in the diced apple, cinnamon, and honey/maple syrup. Cook for a few more minutes until the apple is tender.
  3. Serve topped with nuts and dried fruit.

Personal Note: This porridge is a game-changer for breakfast. The amaranth has a unique, slightly crunchy texture, and the cinnamon and apple make it taste like a warm apple pie. Yum!

Wrapping Up

Well, folks, there you have it some delicious and nutritious recipes featuring ancient grains. These grains are not just healthy; they bring a whole new world of flavors and textures to your table. So next time you’re in the mood for something different, give one of these recipes a try. Your taste buds (and your body) will thank you!

If you have any favorite ancient grain recipes, share them in the comments below. Lets keep the conversation going and inspire each other to eat healthier and tastier. Until next time, happy cooking! ?

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