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 ...

We especially loved the combination of chewy, creamy, cheesy barley, sweet pepper enriched tomato sauce and well-crusted ...

One of my all-time favourite Japanese comfort foods is tonjiru, a hearty miso soup made with chunky root vegetables and slow-cooked pork, says Tim Anderson. This recipe is based on that, but uses ...

Barley. We’ve all heard of it, yet few people have eaten it in anything other than soup. While oatmeal and quinoa have both had their moments, barley has yet to get the credit it deserves — even ...

Heat the butter and 1 tablespoon of the olive oil in an 8-inch skillet over medium heat. Add the leeks and onions and cook until they are softened, about 4 minutes. Transfer to a large bowl and let ...

This versatile grain can be used as a substitute for rice, added to soups and stews or eaten alone as a breakfast cereal. It has a nutty flavor, is high in fiber and helps lower cholesterol, boosts ...