My fascination with whole grains is still going strong. I blame the January 2014 issue of Bon Appetit.
It’s totally not even about health, it’s about the FLAVOR, people. (Although according to the rules of math and science, if it’s healthy, I can eat twice as much…right?) Anyways, ever since I started cooking with whole grains more, I’m suddenly like…why would I make this with white rice when farro would taste so much better? Quinoa and I are likethis. Whole grains just add a whole new flavor profile, one that’s rich and nutty and deep and chewy and delicious, and I love exploring all the ways out there in the world to make them taste gourmet and make you completely forget how good for you they are.
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