Flour is the most common way we cook with grains. But there are so many types of grains and cooking techniques to explore, especially in savory dishes that will bring fiber, protein and whole-grain ...

There is something special about making pancakes with fresh milled flour. The flavor is warmer and nuttier, and the texture is soft and fluffy in a way store-bought flour just cannot match. These ...

In a heavy stockpot or Dutch oven, heat the olive oil briefly over medium heat. Add the cracked wheat and stir to coat the grains with oil, then cook, stirring occasionally, until it smells toasty and ...

Fall and winter months are a good time to serve our Italian Wheat Berry Salad. It’s hearty and healthful alternative to pasta salad. Wheat berries, harvested in the spring and winter, are the edible ...

Nothing says cozy like homemade bread. I first discovered the unusual addition of cooked rice in bread years ago in "English Bread and Yeast Cookery," written by the venerable British author Elizabeth ...

Wheat berries are great little nuggets — a whole grain, containing the germ, endosperm and bran. They have a nice dose of fiber and protein, as well as the B vitamins and several minerals. Though you ...

Pasta is traditionally made from wheat, but there are other types made from things like peas, lentils, beans, and other gluten-free ingredients. The expected fridge life of pasta depends on what it’s ...

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