Discover Chia

Discover Chia

by Cassidy Stockton

Thousands of years ago, chia seed was a staple in the diets of ancient Mayans and Aztecs. The word chia is derived from the Mayan language, meaning “strength,” and Aztec warriors relied on chia seed to boost energy and increase stamina. Today this tiny seed is a favorite of athletes,

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cereal kamut

Discover Kamut® Khorasan Wheat

by Cassidy Stockton

Travel back in time with Kamut® grain, an ancient variety of wheat that was only recently rediscovered by modern-day farmers. The history of this ancient wheat grain is a bit mysterious. Some say that Noah brought Kamut® kernels along on the ark, hence the nickname “Prophet’s Wheat.” Others call

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Discover Millet

Discover Millet

by Cassidy Stockton

Let me start by saying that millet is one of my favorite grains. In fact, it’s one of my favorite Bob’s Red Mill products. We see it most often in birdseed blends, but it’s been popular across Asia for thousands of years. Millet was revered as one of five sacred

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spelt

Discover Spelt

by Cassidy Stockton

Savor the whole grain goodness of spelt, an ancient relative of durum wheat that originated in the Near East over 8,000 years ago. This heirloom grain later spread throughout Europe, becoming especially popular in Germany, where it was farmed throughout the Middle Ages.

Spelt has never been hybridized, so it

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Hundreds of Amaranth Seeds in Wood Measuring Spoon

Discover Amaranth

by Cassidy Stockton

Discover the whole grain goodness of amaranth. This tiny “grain”—actually a seed—has a rich history dating back 8,000 years, when it was first cultivated in Mesoamerica. The ancient Aztecs relied on amaranth as a food staple and used it in religious rituals, earning it the names “super grain of

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Grains-Of-Discovery-Map

Meatless Mondays: Teff and Sweet Potato Timbales with Feta

by Cassidy Stockton

Timbales are a type of drum. This recipe combines teff and sweet potatoes and uses ramekins to create a drum shaped dish.  Lightly spiced with Ethiopian flavors and topped with feta, which resembles a traditional cheese of Highland Africa, these timbales are a fun and adventurous way to enjoy teff.

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Teff Grain

Discover Teff

by Cassidy Stockton

Have you heard of Teff yet? It’s the next big thing, I’m certain of it. Teff is quite possibly the world’s smallest grain (about 100 grains are the size of a kernel of wheat!). Teff originates in Africa and has been a staple of traditional Ethiopian cooking for thousands of

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Jowar/Sorghum Grains

Meatless Mondays: Popped Sorghum

by Cassidy Stockton

While this definitely is not a meal unto itself, popped sorghum is a wonderful (and fun) accompaniment to a movie night. You could also sprinkle it on top of salads, soups and cereal. The tiny kernels of popped sorghum are easy to make and have a slightly sweeter flavor than

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Jowar/Sorghum Grains

Discover Sorghum

by Cassidy Stockton

Sorghum? Isn’t that what they make syrup from? Well, yes and no. Yes, they do make syrup/molasses from a variety of sorghum. That is not the same variety as the one we mill into flour and are now offering as a whole grain. Sorghum is a wonderfully chewy whole grain

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Discover Farro

Meatless Mondays: Mediterranean Farro Salad

by Cassidy Stockton

Who needs potato or pasta salad when you can have this light and delicious farro salad? Skip the heavy mayonnaise-based salad in favor of this warm (or cold) dish that is an absolutely perfect accompaniment to a barbecue. Or at the very least, leave the pasta salad for someone else

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