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 ...

Watch Rachael show you how to make an easy, hearty minestrone with barley + beans using pantry items and just one pot.

This barley salad is as delightful to look at as it is to eat. With jewel-toned beets, crisp red cabbage, and hearty barley, it’s both satisfying and versatile. Tossed in a simple apple cider ...

STATEN ISLAND, N.Y. -- Embrace those whole grains, says Fernando Marulanda, executive chef at Staten Island University Hospital, and Sarah Cooke, a registered dietitian at SIUH. That was the message ...

Heat oil in a 3-quart saucepan over medium heat until hot. Add barley and cook for 3 to 5 minutes or until golden brown, stirring occasionally. Stir in 1/2 cup of Champagne. Bring to a simmer. Cook ...

This nutritious grain an important part of the Irish diet. Americans eat corned beef and cabbage on St. Patrick’s Day because, many decades ago, corned beef on the East Coast was cheaper than bacon, ...

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 ...