Save time while making risotto and sub in barley as your grain.
Author: Will Gilson
Author: Colby Garrelts
Author: Tracey Seaman
Buy good grains and always soak them. They'll cook more quickly and evenly when hydrated, and the soaking liquid can be used in finished dishes.
Author: Jeremy Fox
Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.
Author: Anna Stockwell
The herbed sauce in this grain dish gets a double hit of punchy dairy: Not as sharp as other acidic ingredients, buttermilk lends a unique tang and yogurt...
Author: Andy Baraghani
Author: Megan Gordon
For this porridge recipe, pulsing long-cooking spelt, wheat berries, or barley in a blender yields a tasty base for a hearty, savory supper.
Author: Chris Morocco
Author: Ching He Huang
Author: Jean Robert de Cavel
Author: Lillian Chou
Kimchi gives this porridge recipe a spicy twist, while the 6-minute egg keeps it hearty and perfect for breakfast.
Author: Chris Morocco
Pea shoots are the young, tender tips and vines of the snow pea or the sugar snap pea plant.
Author: Jeanne Kelley