2016: The Year of the Vegetable
In general, we have all heard of quinoa and farro, but in this class we will explore other grains such as teff, millet, amaranth, spelt, kamut, kaniwa and freekeh. These grains can be swapped for pasta or rice in dishes, as well as added to salads and ‘power bowls.’ Learn how to include these in your every day cooking, starting with breakfast!
Register on-line or call, 508-495-1878, ext. 2.
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