Whole grains, delicious and nutritious on their own, can add flavor and texture to baked goods and salads and can even stand in for meat.
From familiar, such as granola and banana bread to the exotic — sorghum tacos and quinoa with avocado and lima beans — cooking with whole grains can open a whole world of flavor.
For recipes featuring amaranth, quinoa, millet, sorghum and more, read Wednesday’s Arkansas Democrat-Gazette Style section.