BY now you've probably caught up that quinoa is pronounced 'keen-wan' instead of 'quin-oh-a', but it's not the only ancient ingredient you're likely to see as a regular addition to Australian tables this summer. Other pseudo-grain friends amaranth andbuckwheat, plus grains freekeh, farro and millet, are also making an entrance, according to the Grains and Legumes Nutrition Council (GLNC). As well as adding new flavours to your table, pseudo-grains and ancient grains add a new dimension to a dish - a story. Whether worshipped by ancient Aztecs in central America or a staple for the all-conquering Roman legions in Europe, these grains have travelled through time to reach your plate.
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