Candied ginger spices this delicious crumble. Great on its own or crumbled on top of yogurt!

A slow cooker recipe that’s not bait-and-switch! Slow Cooker Farro and Cannellini Bean Soup with Vegetables and Parmesan

Barley Salad with Cranberries, Pistachios and Ginger.

Red Peppers Melted with Fig Balsamic Vinegar Crostini.

A grain-based salad with the warming flavors of pepper, nutmeg, and clove, and a crunchy pop of pomegranate seeds.

Authentic recipe using rice batter and check the step by step pictures.

Warm up this fall with a bowl of Vegan Freekeh Soup with Sweet Potato & Kale.

With a few pre-prepared ingredients, this delicious dish can make it to your table in less than 30 minutes!

Fiddlehead Ferns and artichoke Freekeh Salad – an ancient grain that is twice as nutritious as rice!

Farro Perlato cooked with caramelized sweet onions and topped with Crispy Kale. A savory and earthy side dish!

These Walleye Rice Cakes are a great way to use leftover rice and fish!

Turkish-inspired Bulgur Salad with Pomegranate Molasses is the ultimate (vegan!) summer side

A recipe for venison osso bucco adapted from a 4th Century Roman recipe – fruity and sumptuous!

Meatballs with cinnamon and black pepper in a pomegranate and rose sauce – a delicious, ancient recipe!

This lemon quinoa dish by Maria Speck in Ancient Grains for Modern Meals looks and tastes great and is good for you!

Libum- The sacrificial bread in ancient Rome (in Croatian)