There seems to be a renewed interest in “ancient” grains. Spelt, emmer (a/k/a farro), and barley are all experiencing a resurgence of popularity. And for good reason. Ancient grains are high in fiber and protein and, perhaps more important, they have a delicious and intense flavor that just can’t be replicated by your mother’s box of rice.
One of my favorite ancient grains is freekah, a green wheat that originated in the Middle East, and which is sun-dried and roasted during the production process. It has a nutty flavor and a slightly chewy texture, and it’s delicious whether served hot or turned into a cold salad. Moreover, it’s as easy to cook as that box of rice I mentioned earlier. So give it a try and take delight in both the taste and the fact that everything old is new again.