Eat Your Wheaties

An ancient grain for modern dinner tables

Quinoa and brown rice are about to freak out.

Or freekeh out, to be more exact.

The roasted green wheat known as freekeh was first eaten nearly 2,000 years ago in the Middle East. Now, it may be the next healthy grain to take over dinner tables, courtesy of the launch of Freekeh Foods.

The line ($26 for a pack of six 8-ounce bags) offers three varieties of the ancient grain: Original, Tamari and Rosemary-Sage. Each is made with natural ingredients and no preservatives, and a serving packs in 4 to 5 grams of fiber, and 8 grams of protein.

Cooking is foolproof: Simply bring water or broth to a boil, cover and simmer the freekeh for approximately 20 minutes. The final product is nutty, toothsome, and heartier than most grains.

Toss the Tamari, our favorite, with a simple tahini-lemon dressing and roasted peanuts for a satisfying lunch. Any of the varieties could be used in chilled picnic salads, mixed with roast vegetables and fresh herbs, stuffed into peppers or dropped into your favorite soup.

This is one grain you'll want to go with.