Whole Grains is the second class I teach in The Introduction Cooking Series to Plant-Based Foods.
It is so exciting to discover the world of whole grains, after a decade of guilt surrounding carbohydrates. In this cooking class you will learn the difference between good carbs and bad carbs and discover the dining pleasures that are so good for you. Each grain has a unique personality that enhances all types of dishes. You will learn to prepare four one-dish meals that are bursting with flavor. Grain charts are included to help you become familiar with soaking, storage, and cooking techniques. This second cooking episode includes quinoa, wheat berries, pearled barley, and a wonderful wild rice blend with a Sesame Seed Dressing, all within a 36-minute cooking show.
- Amaranth and Corn
- Creamy Polenta
- Wheat Berry Salad
- Quinoa Grain Salad with Roasted Green Chiles
- Wild Rice Blend Sesame Seed Dressing and Blackened Green Beans
- Barley And Lentil Pilaf