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 ...

What are “grain berries” you ask? They are the whole kernel of grain before it is processed in any way. They contain all the natural goodness of the entire kernel of grain which means more nutrients ...

There’s something extraordinary about watching a fresh milled wheat sourdough starter come to life, especially when it begins ...

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 ...

Sylvia’s wheat berry salad is a flavorful and nourishing expression of her belief in the importance of self-sufficiency. Aube Giroux is a food writer and filmmaker who shares her love of cooking on ...

There’s something timeless about the sound of grain turning into flour. At Idie’s Farm, we love milling our own wheat berries into fresh milled flour, a small and simple act that connects us to the ...

Tabbouleh is a fresh herb and bulgur salad, combined with tomatoes and cucumbers, and dressed with lemon juice and olive oil. This light, refreshing Middle Eastern staple can be served as an appetizer ...

If you've cooked your way through every color of quinoa and are ready for a shift, try rye berries, the whole kernels that are eventually ground into rye flour. When you boil them, you get a ...

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