More grains I'll be trying now that couscous turned out to be a bust

 Didn't realize couscous was just a form of wheat pasta, what a disappointment, I thought it was a whole new thing with new nutrition profile, etcetera.

Amaranth

I got some seeds to sprout, and sprouted them too, three years ago, didn't think too much of it. Thought these were some kinda beans from India, turns out they are ancient Mexican grains with many interesting uses for cooking. Gotta get back into cooking with these.

Millet

Have been eating a bunch of millet flour pancakes etcetera, lately. Maybe eventually one day I'll do the grain too, but ye gods, need to finish all that flour first. Good change of nutrition though. Need to keep your body guessing on what it's eating.

Teff

This ancient Ethiopian grain, used in making injera bread, is small in size, so it cooks easily. Also, this contains high-resistant starch which is absorbed by the large intestine, where the bacterial colonies also thrive. Something for the little ones.

Farro

I've heard enough of it, never really tried, it's being used in all sort of high-end cuisine, it's time I tried it now! Very rich in fiber they say.

Quinoa

For the first time, bought a pack of it at Aldi this evening, going to use it instead of all that couscous, because this time around it seems more legit, authentic, you know.

Buckwheat

I've got the flour, to make them dark-brown pancakes. Need to make porridge out of these as well, more experimentation needed here. This is classic mountain-man food from Nepal.

Sorghum

Again, something I heard and dismissed immediately as some lame vegetable or some such, but this ancient grain is quite versatile, and is suspected to help with diabetes. Worth a test, if nothing else.

Red/wild rice

They're just grass seeds mostly, and hella expensive, and their nutritional value is still under investigation. Also cooking them is tricky because there's not too many trusty recipes for them around on the internet. More opportunity for experimentation though!