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 ...

FARGO — Tony and I hosted some dear friends for dinner recently and I had two goals in mind when planning our menu: Produce a meal that would honor our new year’s commitment to a healthier diet, and ...

Ancient grains are making a big comeback — and for many good reasons. Not only are they delicious, but they're also nutritious and helpful during food shortages. Of all the types, few are more ...

If you’re still eating brown rice every single day, it’s time for an intervention. Let me introduce you to farro, the ancient grain that’s about to make your meals way more exciting and your body way ...

This soup is equally delicious with barley instead of farro. 1 medium leek, cut in half, washed well and thinly sliced 1 fennel bulb, cut in half and thinly sliced Instructions: Heat oven to 350 ...

Back in my restaurants days, we used to make a delicious summer salad of white rice with peas, shredded carrots and radishes dressed with a dill mayonnaise. It was tasty and filling but, in retrospect ...

After making the classic arroz con pollo for years, I thought why not toss in farro instead of rice — and hey, it works! Italians call emmer wheat farro, and farro is a hardy, ancient strain of wheat ...

I was ready to forget about farro. This was a couple of years ago when I first attempted to cook the savory grain that also boasts an ancient pedigree. I had sampled farro in restaurants where I had ...

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