Quinoa, once revered as a nutritional powerhouse among conscious eaters, is now the subject of questionable ethics
claims. While it’s yet to have sunk to HFCS-levels of denouncement, it has already become a target for mockery
. Consequently, a new field of ancient grains is sprouting, as diners look to diversify their fiber selection.
: Health-conscious fans of Italian food, having already swapped out vilified semolina flour pasta for its whole wheat equivalent, are now starting to trade the traditional arborio rice used in risotto for more nutritious whole grain alternatives
. Topping the list is rustic farro, the oldest cultivated grain in the world (it served mainly as peasant food during the Roman Empire). Indeed, farro is undergoing a culinary renaissance as chefs realize the toothsome potential of the quick-cooking staple, even if its make-up remains a mysterious matter
. Chewy without being gummy, properly cooked farro retains risotto’s creamy quality
while maintaining its characteristic earthy bite.