Food Journalist and Cookbook Author
I serve grains and greens almost every night. Although easy to prepare, grains are finicky about the way they’re cooked and will muck up without careful attention. For the best advice on how to cook just about every whole grain, I always turn to this useful and straightforward book. I have consulted it of late to remind myself how best to cook quinoa, teff, short-grain brown rice, green spelt, farro, and Chinese black rice.