Whether in a cooking magazine or on a restaurant menu you’ve probably heard about wheat berries, quinoa and farro.  To encourage you to expiriment with these grains, I’ve pulled together some recipes for you to try.

Epicurious has a recipe for Black Bean and Tomato Quinoa Since tomatoes aren’t in season, you might substitute diced cherry tomatoes or even diced canned tomatoes for the fresh tomatoes called out in the recipe.

Here’s a nice Wheatberry Salad from Ina Garten. (I’m enjoying her latest book, Barefoot Contessa, Back to Basics. )

Finally, how about Zuppa di Farro, an Italian soup featuring farro.

Enjoy!

Amy