Amaranth, spelt, and quinoa: a few examples of products stuffing the aisles of grocery chains and health food stores. What are these unfamiliar items? Where do they come from? Why are they in the rice and pasta section? Not to worry, ancient grains have been around...well...since ancient millennia.

As a rule, ancient grains are defined as being "unchanged." This translates to keeping to their original grain and seed form without genetic modification or change in science. The flavor of ancient grains is more distinctive and nutty in comparison to modern grain and wheat since they remain in their primitive state.

The popularity of ancient grains is debatable, but with the surge in awareness of celiac disease and food allergens, there is good reason to consider these. Historically, ancient grains were yielded from the Fertile Crescent (Middle East) region, as it provided supreme agricultural resources. Growth of ancient grains has since progressed to other territories in Asia, Africa, and South America.

The nutrients found in ancient grains, as well as modern whole grains, can be beneficial for heart and digestive health. Amaranth is naturally gluten free and carries a boost of iron and phosphorus. Millet, buckwheat, teff and quinoa are also highly nutritious, gluten-free whole grain and flour products. To purchase ancient grains, turn to the pasta and rice aisle or health foods section of your preferred grocery store.

A common mystery with the ancient grain popularity is how to incorporate them into meals. There are many ways to begin adding more ancient grains to your diet and dishes. Starting with breakfast, adding buckwheat or teff to your pancake mixture can increase its fiber and protein content. Here is a great recipe for an "Ancient Grain" pancake that uses quinoa:

Recipe from: www.marthastewart.com

Yield: 12 Servings

Ingredients

* 1 cup cooked quinoa

* 3/4 cup whole wheat flour or ancient grain flour blend (King Arthur)

* 2 teaspoons baking powder

* 1/2 teaspoon coarse salt

* 1 large egg, plus 1 large egg white

* 1 tablespoon unsalted butter, melted, plus more for skillet

* 3/4 cup low-fat milk

* 2 tablespoons pure maple syrup, more for serving

* Fresh fruit or fruit preserves

Directions

* In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine. Add handful of fresh fruit or preserves to batter.

* Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning). Serve with additional maple syrup and fresh fruit or preserves if desired.

The next time you're grabbing brown rice for your favorite soup recipe; don't shy away from experimenting with farro or quinoa as a replacement. Once you get comfortable preparing one grain, think of the others as siblings with a nutritional punch. After all, they were made for eating!

Meghan Robinson is a University of Idaho dietetics student.