This post is the next installment in my sponsored content partnership with Craftsy. This time, I took Anna Bullett’s Creative Ways with Whole Grains. It was an entertaining and highly useful class that reminded me of how wonderful and easy whole grain cooking can be. Read on for more!
I believe that every home cook should have at least one hearty grain salad in his or her culinary repertoire. They keep well, are customizable to nearly every food allergy and preference, travel well, and they make really excellent leftovers.
Back in the days when I was working in an office full time, I would often make a big batch of barley, cucumber, red onion, parsley, and feta salad, and eat it for lunch all week. In addition to being a tasty and simple way to eat a good lunch, those bowls of grain salad really helped keep my grocery budget in check.
The only trouble I have with my beloved grain salads and side dishes is that I easily fall into a rut and make the same three dishes on repeat. To combat my tendency to combine the same flavors over and over again, my eyes are always peeled for fresh grain inspiration.
A few days ago, while on the road and far away from my kitchen, I took Craftsy’s free class, Creative Ways with Whole Grains. It offered up a wealth of fresh ideas and had me itching to get back home and into the kitchen to try some of Anna Bullett’s recipes.
She starts the class with an introduction to a variety of whole grains, offers tips on how to cook them, and then makes a wheatberry salad with goat cheese that looks positively delicious. Later, she shows how to make a wild rice pilaf that would work wonderfully on a potluck or holiday table, cooks up quinoa porridge for breakfast, and turns onions, mushrooms, and farro into a creamy risotto.
As we head into autumn (deny it all you want, it is coming), consider adding a couple of warm grain dishes to your regular rotation to help keep bellies full and satisfied.
Official disclosure statement: This post was sponsored by Craftsy. I was compensated for my time. However, all opinions remain entirely my own.