TITLE

Making Whole Grains Great

AUTHOR(S)
Marque, Susan
PUB. DATE
September 2007
SOURCE
Macrobiotics Today;Sep/Oct2007, Vol. 47 Issue 5, p22
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
The article provides information on the factors that can contribute to the different tastes of whole grains. According to the author, whole grains taste different depending on the type of pot used in cooking, how they are cooked, and the type and amount of sea salt used. Meanwhile, the article also presents several recipes for whole grains including Breakfast Quinoa With Apples and Cinnamon, Easy Cheesy Risotto, and Light and Luscious Barley Salad.
ACCESSION #
26696704

 

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