Fornio - the next Quinoa?
When you're over quinoa, the next ancient grain set to takeover is fornio. It's big in America, so it's only a matter of time before it becomes as popular in the UK.
Photo Credit: Food Spark
Unlike rice, corn and wheat, ancient grains are abundant in vitamins and minerals. So we've been indulging in buckwheat, spelt and millet and of course everyone's favourite quinoa has been in abundance, especially on restaurant menus. As well as being high in protein, ancient grains are considered to boost your diet as they include stress-fighting B vitamins, magnesium, iron and fibre for gut health.
But, when it comes to health benefits the smallest new grain on the block - fornio - packs the most powerful punch.
What is Fornio?
Africa's oldest cultivated grain
A member of the millet family
A great source of complex carbohydrates
A gluten free grain
Lower in calories (140 calories per cup vs 216 calories for brown rice)
High in amino acids
A product of climate-smart agriculture. It is sustainably produced with high productivity with having low greenhouse gases
No deep ploughing is required and is not harmful to the soil
It is resilient to a variety of soil types and varying rainfall
But what does it taste like?
It's light and fluffy
Has a slightly nutty taste
Has an earthy flavour
Soaks up spices and sauces, so a good substitute for quinoa or couscous
Perfectly replaces any grain in recipes