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 ...

1 cup cracked wheat, soaked until soft then and drained ½ C plain Greek yogurts 2 tsp lime juice 2 TB sugar ½ C pomegranate seeds ½ small red onions diced fine ½ C pistachios, shelled 2 C baby arugula ...

In a heavy stockpot or Dutch oven, heat the olive oil briefly over medium heat. Add the cracked wheat and stir to coat the grains with oil, then cook, stirring occasionally, until it smells toasty and ...

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