(HealthDay News) -- Most pantries stock some type of grain. But the Academy of Nutrition and Dietetics says you don't always have to settle for the same old fare.
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The academy offers this look at some of the less popular grains:
- Quinoa, which is rich in protein, magnesium and iron. It makes a great substitute for rice, or an addition to soups, salads and casseroles.
- Buckwheat, which is easy to prepare and is similar to rice.
- Millet, which cooks quickly and has a mild flavor. It can be ground into flour and used for bread, or in pilaf or casseroles.
- Bulgur, which is chewy and soft, can be used in tabouli and similar recipes. It makes a healthy addition to bread dough.
- Spelt, which has a nutty flavor, is easy to digest and is rich in protein. You can bake with spelt flour in place of flour from wheat.
-- Diana Kohnle
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