Ancient grains such as quinoa, spelt, millet gaining popularity in U.S. restaurant dishes
Nevin Barich
LOS ANGELES
,
January 18, 2012
(Industry Intelligence)
–
Ancient grains are gaining popularity in the U.S., where they are appearing in restaurant dishes, the Wall Street Journal reported on Jan. 14.
Ancient grains such as spelt, millet, teff, quinoa, kamut, freekeah, farro and rye are being used in dishes at trendy restaurants. The grains offer health benefits as well as interesting flavors
and textures.
The primary source of this article is the Wall Street Journal, New York, New York, on Jan. 14.
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