If you’re like me, the only grain I knew growing up were wheat and white rice. And let’s be honest, there was no “whole wheat” bread or pasta. There was WonderBread and spaghettios; and bread, pasta and rice were my 3 best ‘carb’ friends. (Note: in those days, potatoes were still considered vegetables) I could’ve consisted entirely on Kraft mac n’ cheese and Chinese buffets (and, later, did! in my 20s).
Thankfully I’ve broadened my carbohydrate network. Though I still can crush a plate of mac, my grains and carbohydrates are now of the healthier variety.
Meet Farro (rhymes with “tomorrow”) A hearty, nutty grain that goes well anywhere pasta or rice would. Cooks in ~ 10 minutes, 1 part Farro to 2 parts water. Cook until water is gone and grains are fluffy.
My favorite thing to mix faro with is 1/2 small sleeve of goat cheese, juice from 1 lemon and 2 handfuls of arugula! With sea salt and pepper to taste.
So, go now. Off you go. Try a new grain. Consider amaranth, millet, farro, kamut, teff, spelt, sorghum and quinoa.
Dr. Maddy Day 
Heck. I didn’t even eat rice!!!! I think teff is my favorite of all. It’s so sweet and nutty.
Well I should take my own advice and give teff a go again. It’s been a while. How are you preparing it?
Well, I experimented with making a “bread” out of it. I soaked it with buckwheat till the buckwheat sprouted JUST a little bit. Rinsed lightly. Added some more fresh water and then food processed to a batter with a little salt. Then, let it sit lightly covered in a parchment lined bread pan to rise just a little bit (ferment; it doesn’t rise much, maybe by at most a third). Then baked. I liked that a lot. I’ve added it to some bars as a mix in. I also like the porridge recipe on the Bob’s Red Mill Bag with dates. I don’t know. I just like it. Maybe it’s got something I need. 🙂 I think it’s rich in iron.