Photos: Ancient grains popping up in restaurants
Pomegranate-glazed chicken with coconut quinoa at Abby Park in Milton.
Pat Greenhouse/Globe Staff
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Chef Tony DeRienzo of Abby Park.
Pat Greenhouse/Globe Staff
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Chef Jason Bond prepared a chestnut flour tart with caramelized cheese, a confit of shallots, and puffed amaranth at Bondir.
Aram Boghosian for the Boston Globe
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Chef Jason Bond of Bondir in Cambridge.
Aram Boghosian for the Boston Globe
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Clockwise from top left: Whole grains barley, yukihikari rice, kañiwa, rye, triticale, and amaranth at Bondir in Cambridge.
Aram Boghosian for the Boston Globe
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White quinoa.
Pat Greenhouse/Globe Staff
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Red quinoa.
Pat Greenhouse/Globe Staff
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Coconut quinoa.
Pat Greenhouse/Globe Staff
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Hemp seed.
Pat Greenhouse/Globe Staff
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