Barley continues to make a modest but steady comeback, as a growing number of craft breweries has inspired the opening of the state’s first malting facilities, which is creating demand for premium ...

North Dakota is one of the nation’s top producers of barley, and one of my favorite grains to cook with and eat. While often used in soups and stews, this flavorful cereal grain is hearty enough to ...

Fiber, antioxidants, and other nutrients found in whole grains can help support healthy cholesterol levels and heart health ...

Barley. We’ve all heard of it, yet few people have eaten it in anything other than soup. While oatmeal and quinoa have both had their moments, barley has yet to get the credit it deserves — even ...

Barley. We’ve all heard of it, yet few people have eaten it in anything other than soup. While oatmeal and quinoa have both had their moments, barley has yet to get the credit it deserves — even ...

It's fun to experiment when cooking. Some of my best dishes have been ones that I've created from scratch or ones that have been tweaked by changing one or more ingredients. For example, shredded ...

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 ...

I've never met a whole (or partial) grain I didn't like -- quinoa, brown rice, millet, bulgur, sorghum, freekeh, farro -- I like them all. My husband, on the other hand, is a bit more discerning (aka ...