![]() “Chewier, denser texture, deeper flavor, starchy enough to be creamy but not mushy. Portland chef Jeremy McFadden first discovered farro while in culinary school in Italy, and preferred the grain for making risotto. Beyond the white rice, bread or pasta (or the occasional replacement of brown rice or whole wheat items), a larger world of grains provides an opportunity to expand our pantry and recipe repertoire.Īs the chef at Michigan’s Granor Farm, Berens saw a vast diversity of grains being grown and began to use the “underappreciated staples” for more than hot breakfast porridge or baked goods. ![]() “I never took much notice of different grains or legumes,” writes chef and cookbook author Abra Berens in her new cookbook’s introduction, a refrain many can likely relate to.Ī series of new whole grains cookbooks, including Berens’ “Grist,” give Anderson and others more than enough reason to pay attention and be excited about these ingredients. While white and brown rice varieties pack supermarket shelves, finding alternatives such as buckwheat or amaranth can be tricky. Even without these preconceived notions, it may be that whole grains just haven’t come on your radar. ![]()
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