Barley and Farro

This ancient grain lends a nutty taste and satisfying chew and is a hearty substitution for rice.

Recipe Ideas:

  • Piri-piri grilled prawns with citrus barley and charred leek pilaf
  • Creamy barley carbonara with fresh peas and shiitake bacon
  • Parmesan and chili farro arancni with grilled winter greens and crispy garlic
  • Farro succotash with spring vegetables, chorizo and romesco sauce


Millet

Most commonly used in bird seed, this grain is not just for the birds. It’s gluten free and has a light nutty flavor that goes well in many dishes.


Sorghum, Amaranth and Teff

These grains are gluten free and can be a great alternative for those avoiding gluten.

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