Wednesday, March 02, 2005

Cooking With Whole Grains

Cooking with whole grains is something that was, until recently, totally foreign to me. When I first began, all I could think of from the past were the tasteless pearl barley found in canned soups. After reading Paula Wolfert I thought I would see what could be done. I began with hulled wheat berries and whole barley. I was really surprised that both of these could be used to create all manner of risotto style dishes. I am working to create/find recipes that can turn out something memorable. Stay tuned!


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