Photos: Ancient grains popping up in restaurants
Pomegranate-glazed chicken with coconut quinoa at Abby Park in Milton.
Pat Greenhouse/Globe Staff
| January 22, 2013
Chef Tony DeRienzo of Abby Park.
Pat Greenhouse/Globe Staff
| January 22, 2013
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
| January 22, 2013
Chef Jason Bond of Bondir in Cambridge.
Aram Boghosian for the Boston Globe
| January 22, 2013
Clockwise from top left: Whole grains barley, yukihikari rice, kañiwa, rye, triticale, and amaranth at Bondir in Cambridge.
Aram Boghosian for the Boston Globe
| January 22, 2013
White quinoa.
Pat Greenhouse/Globe Staff
| January 22, 2013
Red quinoa.
Pat Greenhouse/Globe Staff
| January 22, 2013
Coconut quinoa.
Pat Greenhouse/Globe Staff
| January 22, 2013
Hemp seed.
Pat Greenhouse/Globe Staff
| January 22, 2013
