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Q. “It seems like a new ancient grain—like quinoa and spelt—has a ‘moment’ each few years. What’s ‘on trend’ right now?” —Margo, Neenah

A. According to the Whole Grain Council, the consumption of whole grains has doubled over the past 20 years. Although over-processed grain products are still the scourge of the western diet, more people recognize that the addition of healthy grains is excellent for digestive health. Especially impressive is the way that whole grains have found their way into everyday products like breads, rolls, crackers and wraps. Since utilizing different grains in cooking can be extremely rewarding, here are a few that you might consider when planning your upcoming menus:

Bulgur. It cooks quickly, has a soft and pleasurable texture and takes on almost any flavor.
Brown rice. It can easily be interchanged with white rice, and the bran and germ add better texture and are an excellent source of fiber.

Oats. Not just for baking and breakfast, oats and oat bran make excellent additions to side dishes.

Farro and wheat berries. Similar in chewy texture and can be added hot or cold to savory salads and side dishes.

Teff and buckwheat. Both gluten free and excellent additions to batter-type products and can also be used in baking applications.