Quinoa. Farro. Spelt. Buckwheat. Barley. These names pop up on menus and packaging more often these days—but they’re hardly new. In fact, they’ve been around for thousands of years.
“Ancient grains” is a term used to describe grains and pseudocereals that have remained largely unchanged over the last several hundred (or even several thousand) years. Unlike modern wheat, which has been selectively bred for high yield and uniformity, ancient grains are closer to their original forms—grown and eaten by ancient civilizations from Mesopotamia to Mesoamerica.
What Counts as an Ancient Grain?
There’s no strict definition, but the term generally includes:
- Whole grains like farro, spelt, einkorn, and barley — early forms of wheat and barley that originated in the Fertile Crescent.
- Pseudocereals like quinoa, amaranth, and buckwheat — technically seeds, but used like grains.
- Heirloom varieties of rice, millet, and sorghum — cultivated for generations from America to Africa to Asia.
These grains are prized for their history, nutritional richness, and distinct flavors. Many are naturally high in fiber, protein, and antioxidants. They offer a texture and taste variety from conventional grains—nutty, chewy, hearty, even slightly sweet depending on the grain and how it’s cooked.
Why Are Ancient Grains Having a Moment?
Their rise in popularity is tied to a few key things:
- A growing interest in whole foods and less-processed ingredients
- A desire for diversity in flavor and nutrition
- And a renewed appreciation for heritage crops
What’s especially exciting is how easily they adapt to modern cooking. From sweet snacks to hearty soups, these grains are showing up in all kinds of creative recipes. And thanks to many farmers producing them to this day — from buckwheat and barley to quinoa and spelt — they’re more accessible than ever.
Let’s look at a few real-world examples of ancient grains used in modern recipes. To start, ancient grains are making their way into the snack aisle—and the results are anything but boring.
Almond Bark with Organic Puffed Quinoa, Dried Michigan Cherries, Vintage Merlot Sea Salt and Dark Chocolate by Chef Richard Cusick takes the idea of a simple chocolate bark and elevates it with rich ingredients. Puffed quinoa adds crispness, while dried Michigan cherries bring tartness. Finished with a sprinkle of California Almonds and vintage Merlot sea salt, it’s a snack that feels both indulgent and wholesome.
Moving to something more savory, this Farro Salad with Prunes, Walnuts & Arugula by Kristy Del Coro showcases how farro’s satisfyingly chewy texture stands up in fresh, bright grain salads. Tossed with peppery greens, toasted walnuts, and sweet California Prunes, it’s finished with a citrusy vinaigrette that ties it all together.
Pecan Spelt Risotto with Mushrooms and Spinach brings an ancient wheat variety into a modern comfort dish. Spelt’s nutty flavor and firm bite create a hearty risotto base, which pairs beautifully with sautéed mushrooms and fresh spinach. American Pecans add a crunchy finishing touch.
Ancient grains can also bring depth to lighter meals. Take Asparagus Buckwheat Salad with Roasted Pistachios and Poached Egg, for example. Buckwheat lends a wholesome, earthy base to this spring-forward dish, complemented by crisp asparagus and a perfectly runny poached egg. Roasted Pistachios from the U.S. add richness and crunch.
Of course, some applications are timeless for a reason. Classic Beef and Barley Soup is a reminder of how nourishing simplicity can be. Juicy U.S. Beef, root vegetables, and tender barley come together in a bowl that feels both familiar and substantial. Barley gives the soup body, chew, and staying power.
Grains Worth Revisiting
Ancient grains are more than just a trend—they’re part of a larger shift toward more thoughtful, flexible cooking. Whether you’re simmering barley in a broth, tossing farro into a salad, baking with spelt, or adding puffed quinoa to a dessert, these grains offer both substance and a taste of history. And as farmers across the globe continue to grow these timeless ingredients, it’s never been easier to bring the past into the present—one bite at a time.
