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nutty, tasty, and filling recipes with whole grains rabi abonour our favorite ways to cook with barley, quinoa, rye, and other whole grains. published: february , [photographs: daniel gritzer, lauren rothman, yasmin fahr, j. kenji lópez-alt] whole grains have been lauded by nutritionists and health nuts
while we can't attest to the magical powers of any one grain, we do know this: whole grains are terrifically tasty, filling, and versatile as well as being good for you on the whole, no matter which one is trending now. they're a natural base for salads, a texture enhancer in soups, and delicious cooked...
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