Have you thought of adding the Indian grain, "Ragi," to your collection of ancient grains? I discovered it on one of my trips to India, where they use it in place of rice. It is considered to be less refined, sort of the rye is in the west—good for lunch, but not something you would serve to guests. But, in fact, it is delicious. I was served dosa (a crepe-like pancake usually made of rice and urad dal), and was told that this was ragi dosa. My host thought that, since I was interested in Indian agriculture I might be interested in trying it. It was really delicious and much more subtle than Indian food usually is. Ragi is a tough drought resitant plant that is extremely nutritious (much more so than rice), fits into extreme ecosystems, and will grow where rice will not. I discovered that, back in the States, you can buy ragi at Indian groceries, but they aren't available every where.

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