Chefs looking to offer foods that are innovative but not weird, healthful but delicious, and creative yet authentic are resurrecting “ancient grains.” Generally hearty, nutritious and loaded with heritage that can be an effective selling point, these grains — or sometimes seeds, as in the case of quinoa and amaranth — make for robust additions to salads, breads, pancakes or virtually any grain-based item. They also can be substitutes for more common grains such ...
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