White rice is great—I mean, you won't find a bigger fan—but sometimes it's nice to branch out. If you're stuck in a rut and don't know what else to try, then this collection of recipes is perfect for ...

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 ...

Grains can be an excellent choice for digestive health because many are rich in fiber and other nutrients that support the gut.

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 ...

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 ...

To boost your antioxidant intake and reduce inflammation, add these grains to your rotation.

Some foods are not rare, exotic, or expensive. We see them at the grocery store or in our pantries—and, maybe, we even consume them regularly. Still, many of us remain unaware that these seemingly ...

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 ...

By Naveen Thukral and Ella Cao Feb 12 (Reuters) - Chinese buyers have ramped up feed grain purchases in recent months, taking large volumes of Australian barley and U.S. sorghum after rain damaged the ...

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 ...