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"  For the last couple years, quinoa and couscous have been the grains to know and eat. Although the spotlight will still shine on them throughout 2014, it&amp;#039;s time to get ready for some old-school (like, really old-school) grains to make their comeback.  Spelt, amaranth, and kamut are among some of the oldest grains known to man, dating back more than 8,000 years ago. We expect to see this whole new (er, old) world of grains to start popping up in recipes everywhere this year and, thanks to brands like Bob&amp;#039;s Red Mill, they will be easy to find at your local grocery stores. Like couscous, these grains are a cinch to prepare and are great to use in leftover recipes. Here are a few to try: Spelt: Originating back to the medieval times, this grain is chewy and nutty, making it a great match for soups and pilafs. Or try it in something sweet, like these Spelt Muffins. Amaranth: One of the world&amp;#039;s oldest foods, amaranth was a superfood to the Aztecs. The essential amino acids provide for complete protein, which can help you feel fuller, longer. The nutty, malty taste makes a perfect choice for breakfast and is great mixed in with nuts and dried fruit. RELATED: 8 Super-Nutritional Foods You Should Be Eating Kamut: This grain is similar to dried beans and packed full of vitamins and essential fatty acids. Although it needs to be soaked for hours before cooking, once cooked, it can replace rice in side dishes, casseroles, and soups.  Sorghum: This is like couscous&amp;#039;s much, much older cousin and therefore makes a great replacement. The flavor is very mild and goes well with tangy vinaigrettes or mixed with dried fruits. RELATED: Pasta Recipes That Won&amp;#039;t Ruin Your Diet Farro, Bulgur, Wheat Berries: Behold your new weeknight side dish. Farro, bulgur, and wheat berries are the new kind of fast-food cooking; you can prep them in just 10 minutes (shorter than your average drive through line and way more healthy!). All have a subtle nutty flavor, making them a nutritious addition to a hearty salad or mixed in with veggies and dried fruit.  If you just want to try these out, look for them in bulk at stores like Whole Foods and Trader Joe&amp;#039;s, where you can purchase only as much as you need. Store the grains in airtight containers and in a cool, dark spot in your pantry for up to six months. Additionally, they can be sealed tight and kept in the freezer for one year. Want to try more? Check out Good Housekeeping&amp;#039;s Guide to Grains. TELL US: Have you cooked with any of these grains yet?  "^^<http://www.w3.org/2001/XMLSchema#string>
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