They may not be households words yet, but grains like freekeh, farro and quinoa, are becoming more popular as health-conscious consumers rediscover these ancient foods.

The grains are loaded with vitamins, minerals and other nutrients and blend easily into everyday meals, like salads, side dishes and baked goods.

At Sierra Nut House in north Fresno, Calif., owner JoAnn Sorrenti has long been a believer in the ancient grains. She stocks several types, including quinoa, freekeh and bulgur.

“I tried selling these 35 years ago and nobody bought them,” Sorrenti says with a laugh. “Now, things have really turned around.”

The shop’s bistro regularly uses grains in its salads and recently, Chef Adrianna Oropeza prepared two grain salads: freekeh with orange and fennel, and quinoa and pumpkin.

"Not only are these grains healthy and good for you,” Oropeza says. “But you can also mix them in with seasonal fruits and vegetables.”

Oropeza says the grains vary in texture and are somewhat chewy and nutty in flavor. And cooking grains is not as difficult as you may think.

“In a lot of ways, it is just like cooking rice,” she says. “You cook it until the water is absorbed.”