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Delicious cooking with whole grains.
A recent article on the food website Zester Daily stated it perfectly: It’s about time we stop talking about whole grains for their health benefits and start talking about them for their deliciousness....
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Delicious farro with butternut squash.
My earlier post this week established my love for and interest in cooking with whole grains: farro, quinoa, bulgur, wild rice and the like. Winter seems like the perfect time to experiment with these...
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Try this: Quinoa breakfast.
If you’ve been following along at home, you know by now that I’m on a big exploration of whole grains—bulgur, millet, wheatberries and the like. (If you’d like to catch up on the, um, germination of...
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Millet-vegetable fritters.
Wait, now … I know what you’re thinking: Millet? Isn’t that bird food? And, No way can I convince my family to eat something weird like this. But stay with me here. These little fritters [we could also...
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Whole-grain salad with tomatoes, corn and smoked mozzarella
I recently had occasion to pull out an old recipe that came from my friend and former colleague, Tricia. For a team potluck lunch eons ago, she brought a salad of wheat berries with tomatoes, corn and...
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