Culinology - June 2017 - 16

INGREDIENT trends

minestrone refrigerated soup for retail. The organic vegan soup features vegetables along
with barley, farro and quinoa.

Amaranth and teff

Farro is featured alongside
ribboned zucchini and lupini
beans in the Live Med Salad
at Zoes Kitchen.
©Zoës Kitchen

of the grain's low-gluten content, it is often favored by those
who cannot tolerate wheat.
However, because of the lowgluten content, the grain is not typically used in bread production. It contains
about 40% more protein and 15% less starch
than commercial wheat, and is abundant in B
vitamins and trace minerals, including iron. It
has a nut-like flavor with a hint of sweetness,
making it very versatile.
"Farro is a great introductory ancient grain
because of its mild flavor profile," Ms. Speck
said. "It's an easy add-in to soup. It adds flavor, texture and nutrition."
Chef Fiorelli concurred. "Farro is great. You
can cook it or mill it," he said. "I love the idea
that I can eat something whole or turn it into
a flour to make a super-satisfying dessert,
pasta or flatbread."

"Farro is easy to make
ahead of time, making it
perfect for food service."
Robin Asbell, chef and author of "The whole grain promise"
He is currently featuring ancient grains in
several dishes, including the Freekehlicious
Salad. It is made with five grains (freekeh,
red quinoa, farro, fregola and black rice), five
herbs (rosemary, sage, parsley, mint and basil),
shaved radish, black currants and toasted hazelnuts. There's also Rabbit Porchetta, which
is served atop a bed of black rice and farro.
Within the past year, Blount Fine Foods,
Fall River, Mass., introduced an ancient grain

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Culinology | JUNE 2017

Amaranth and teff are two additional rising stars in the world of ancient grains. Both
cook in a similar fashion to porridge. They are
increasingly used in hot cereal and polentastyle dishes.
Teff is a gluten-free grain best known
for being high in calcium and fiber. It has a
sweet, nutty, molasses-like flavor.
"Teff has a beautiful aroma with hints of
coconut and cocoa," Ms. Speck said.
Amaranth, technically a seed, also has a
nutty flavor but is earthier with spicy, peppery
notes. The raw, toasted seeds of both may
be sprinkled into breads, muffins and other
baked goods.
Earnest Eats, Solana Beach, Calif., offers
a Hot & Fit Superfood Cereal. The hot cereal
blends amaranth and quinoa with oats, to
provide more protein, fiber, flavor and texture
than oats alone.
"Uncooked amaranth is added as an inclusion for visual appeal, texture and nutrition
to bars, chips, tortillas, bread and multigrain
side dishes," Ms. Brovelli said. "Amaranth's
flavor profile is somewhat changed through
sprouting. Sprouted amaranth is an option for
product developers for less bitterness and a
more balanced flavor profile."
When amaranth cooks it has a sticky, gelatinous texture, which lends itself to function
as a thickener in such viscous foods as soups
and sauces. Its peppery profile adds flavor
dimension.
"Soups are probably one of the easiest
culinary applications for ancient grains,"
said Nicholas Ahrens, product applications
technologist and chef at Bay State Milling.
"Sprouted amaranth and quinoa pair perfectly
with a Latin posole. Ancient grains can be
toasted prior to being added into the soup to
bring out an extra nutty flavor.
"Rice side dishes are easily converted to
flavorful and nutritious pilafs by the simple
addition of an ancient grain blend."
Flatbreads and pizza crusts make sense
for ancient grains, too. Smart Flour Foods,
Austin, Texas, a manufacturer of ancient-grain
based frozen pizzas, is introducing frozen
Snack Bites, which are made with the com-

Table of Contents for the Digital Edition of Culinology - June 2017