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New Ways to Use ‘Ancient’ Grains

by Martha Rose Shulman
The New York Times
Chewy, hearty grains like spelt, kamut and farro, often sold as wheat berries, are a relatively recent arrival on American plates.
Read this on The New York Times
Bob's Red Mill
Bob's Red Mill • 29 weeks ago

Sorghum Bowl With Black Beans, Amaranth and Avocado — Recipes for Health - NYTimes.com

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