Most all of us are familiar with the usual grains and grain products that we find on our grocery shelves and in our pantries. Some of the most popular would be wheat, oats, and rice. However, when looking at expanding your grain-eating repertoire, think about some of the following:
1. barley--a grain that is less starchy than rice, it has a good source of fiber, vitamin B, copper, and iron. Barley is great to use in filling soups.
2. spelt--it's been around since medieval times. It is a wheat product, but some can use it even with a wheat sensitivity (always be sure to tread carefully!). It is packed with lots of great magnesium, iron, and zinc.
3. amaranth--a very ancient grain, it's a nice alternative to the morning oatmeal or rice. It has a great deal of protein and some much-needed amino acids. It works great with berries and nuts for a morning treat.
Don't limit your palate when looking at grains. Most of these can be found in grocery stores or health food stores. Keep watching the Recipes page for some tasty recipes using these grains.
(Information borrowed from http://www.coreperformance.com/daily/nutrition/12-ancient-grains-you-may-have-never-tried.html)
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