Since beginning my love affair with quinoa, I’ve been slowly expanding my horizons with other grains. First I tried millet (I’ve got a YUMMY recipe to share… once I make it again …

Fluffy fall-apart buckwheat from raw buckwheat groats that makes a nice side dish, or can be incorporated with mushrooms or beef.

Serving options: Vegetarian - sprinkle with Parmesan Cheese. Vegan - sprinkle with Nutritional Yeast

Worried about what foods are safe and beneficial for your child with autism? Get started on the evidence-based Gaps diet for kids today!

This sweet breakfast pilaf features the flavors of pineapple, almond, vanilla, and honey. It's a great way to get a healthy grain into your diet early!

As consumers increasingly avoid processed foods and seek out healthier, whole foods to eat, what’s old is new again. Ancient grains like quinoa, buckwheat, and chia seeds are finding their way onto plates across the world. But are ancient grains good for dogs too? Here’s everything you need to know. What Are Ancient Gr

This simple pearl barley risotto is full of fresh Spring vegetables and flavours! It is easy to throw together and doesn't require a lot of elbow grease, plus is lighter than the rice version - what's not to love!

This buckwheat with creamy mushrooms is my take on the traditional Eastern European duo.

You won't be missing the meat, with this spicy vegetarian chili is loaded with vegetables, buckwheat and plenty of spice.

Egg fried made of barley instead of rice. Barley fried rice is a healthy fibre rich dish made of cooked pearl barley, eggs abd vegetables. A perfect brunch or a side.

How to make authentic Lebanese Tabouli  (or Tabbouleh) - this recipe is full of flavor, vegan and can be made with bulgar wheat or quinoa with a hint of Lebanese 7-Spice that truly elevates. Enjoy with Pita bread, hummus,  or baba ganoush!

Buckwheat's earthy flavor stands up beautifully to the meaty texture and hearty taste of sautéed wild mushrooms. Fontina cheese, spinach, and roasted red peppers make each serving a well-rounded meal.

You can mix and match whatever ingredients you like to go along with the roasted buckwheat base.Smoked sausage, beef or veal goulash, chicken in mushroom sauce or tabouleh-style topping are all great.

Slow cooker old fashioned sweet barley pudding is a deliciously easy dessert that can be enjoyed hot with fruit jam or canned fruit for a retro dessert or chilled with sliced fruit for breakfast.Alternatively, you can reduce the sugar and serve for breakfast as a tasty barley porridge.

This tenderstem broccoli and roasted buckwheat salad is so incredibly tasty and filling you'll want to eat it every day. It's a protein-packed vegan meal ready in 20 minutes, pan to bowl.

Buckwheat is a highly nutritious whole grain with a range of potential health benefits. In this article, we look at the benefits, nutritional value, and side effects of buckwheat.

Here's TIME's list of the 50 healthiest foods you should be eating now.

Choose 6 of the 12 options and leave them in the comments of the order! Can choose multiple of the same one Options include 1. Buckwheat 2. Split Peas 3. Mealworms 4.Pearl Barley 5. Quinoa 6. Chick Peas 7. Red Lentils 8. Pumpkin Seeds 9. Bulgar Wheat 10. Green Lentils 11. Cous Cous 12. Sunflower Seeds Please note chickpeas should be cooked before feeding.

Similar to rice pudding, the distinctive flavor of barley shines through in this traditional Scottish dish.

You're all familiar with rice, and many of you have used pearl barley, cous cous, bulghur wheat and quinoa in your kitchen. But what about buckwheat? Buckwheat flour makes an appearance in Japanese soba noodles, in French galettes de sarrasin, and in Russian blini pancakes. Yet I suspect that buckwheat groats are less common even amongst well-informed food bloggers. Yes, there is Clotilde with her recipe for Buckwheat Salad with Honey Spice Cake, and Gerda with a recipe for exotic Buckwheat Curry. But other than that, Elise's fabulous recipe search across foodblogs only yields recipes using buckwheat flour. Yet buckwheat groats definitely deserve a place at your kitchen table, at least occasionally. They're unusual and different, hence interesting. Buckwheat is naturally gluten-free, the groats have a lovely nutty flavour and tender texture - and they're good to your vascular system. What's not to like!? Buckwheat porridge is widely known here in Estonia - either as a dish on its own, or as a side dish instead of potatoes or rice. To make things easier, you can even buy pre-cooked buckwheat flakes these days, which make a lovely breakfast porridge. Here, however, is a main dish I came up with last week. I wasn't sure what to call it in the beginning. It's not a stew, as although it's moist, there's no liquid to hold the components together and warrant the name. It's not a buckwheat 'risotto', as there's no element of creaminess. So I decided to go with a 'warm salad'. I served it with thin, long slices of crunchy carrot, but some spicy salad leaves would make a good accompaniment, too. A warm buckwheat and mushroom salad (Soe tatra-seenesalat) Serves 4 1 Tbsp canola oil 200 ml buckwheat groats 2 carrots, coarsely grated 1 onion, finely chopped 0.5 tsp salt 0.5 tsp black pepper 500 ml water a generous handful of fresh parsley, chopped 1 Tbsp canola oil 300 grams of mushrooms (a mixture of champignons, oyster mushrooms, chantarelles etc), coarsely chopped Heat the oil in a heavy-bottomed saucepan and add the buckwheat. Stir for a minute, until the groats are glistening with oil. Add the onion and carrots, reduce heat and fry gently for a few minutes, until onion has softened a little. Do not burn! Season with salt and pepper, add the boiling water. Cover and let simmer for about 15 minutes, until the groats are al dente or tender, if you prefer. Meanwhile, fry the chopped mushrooms in oil, until they're wilted and slightly browned. Add the fried mushrooms to the buckwheat porridge, stir gently to combine. Sprinkle generously with parsley and serve. Earlier @ Nami-nami: Buckwheat and mushroom oven pie (September 2005) WHB: This is also my entry to the Weekend Herb Blogging, this time hosted by Anh from Food Lover's Journey.

A herby soup and lentil balls to soak up winter’s last larder essentials and power us forward into spring. By Nigel Slater

This delicious mushroom barley soup with carrots, onions, celery, and garlic is cooked in less than an hour for a hearty meal on a cold day.