These so-called ancient grains carry the title because they're old (some more than 5,000 years) and they haven't been modified for industrialized production like wheat and corn. This also means many carry a nutritional punch you won't find in more familiar grains. Check out The Wall Street Journal's primer on quinoa, kamut, teff, freekeh, farro, millet, and, rye and try a new grain today!
• Get Your Freekeh On at The Wall Street Journal
Related: Good Grains: What is Spelt?
(Images: F. Martin Ramin for The Wall Street Journal)