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April 25, 2017

Trendy Ingredients to Find this Spring

Trendy, nutritious ingredients are sweeping the aisles at ShopRite. From lentils and beans to ancient grains, people are intrigued by the trendy foods showing up in recipes and products. Have you been curious about these new trends but unsure of how to use them? Read on for a cheat sheet from our friends at Campbell’s on these popular ingredients and how to incorporate them in your dishes:

Farro

Farro may be new to you, but, it is actually a descendent of a 20,000-year-old whole wheat grain.  Farro was a well-established staple in ancient Egyptian and Roman diets and more recently, used in traditional Italian dishes. Now gaining popularity in modern day dishes in the U.S., it is often mistaken for brown rice because of its similar look and texture. Use this nutty grain in place of white rice and refined pastas in soups, salads, and side dishes for added protein and fiber.

Red Quinoa 

This tiny, bead-like grain is actually the seed of a plant that dates back to the diets of Ancient Incas. To this day, quinoa is an important staple in many South American cultures. Quinoa is not just a whole grain, it is a complete protein as well, which means that it contains all eight essential amino acids. Use quinoa in place of rice in soups, salads, and side dishes.

Wild Rice

Wild rice technically is not a rice at all. It is a long-grain aquatic grass grown in in tidal waters. This grain is naturally gluten-free and can be included in any rice dishes. Be sure when preparing wild rice on your own to clean the rice before cooking by adding it to a bowl of cold water and setting aside for a few minutes.

Chickpeas

These irregular-shaped beans also known as a garbanzo beans can be found in Mediterranean, Indian, and Middle Eastern cuisines. Chickpeas can be enjoyed in hummus, roasted and sprinkled on top of your salad, or incorporated as ingredients in soups, entrees, and side dishes.

Lentils

Lentils are a type of pulse, or edible seed of plants in the bean family. They are harvested like a dry grain, unlike other vegetable crops that are picked when they are still green.  Lentils are found in dishes common to Europe, the Middle East and India. and are a source of plant-based protein and fiber. Like chickpeas, they can be pureed for a dip, enjoyed alone as a side dish, or added to soups, salads or casseroles.

Want to give these ingredients a try before preparing them on your own? Try them in varieties of Campbell’s® Well Yes!™ soups. Each soup is crafted with care and made with real, nutritious and delicious ingredients so you can feel good about what you’re eating in every bite.