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Ancient grains are timeless

What makes a grain ancient? Centuries ago, regions of China, South America and the Mediterranean, relied heavily on certain nutrient-rich, belly-filling foods. They were staples - just like today’s loaf of bread or all-purpose flour.

Those very grains are making a comeback in everyday cuisine - and for good reason. They’re packed with protein, fiber, vitamins and minerals. Hearty grains like millet, amaranth, farro and sorghum, quinoa, spelt and kamut made a quick, simple meal go further and last longer. Now you can, too.

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