There was a time when I always associated pilaf with rice and the cooking of India. That's not the case anymore. Bulgur, couscous, oatmeal, quinoa and wild rice are all used in pilafs. But my favorite ...

1. Sprinkle the chicken on both sides with salt and pepper. In a large flameproof casserole over medium-high heat, heat 1 tablespoon of the oil. Add the chicken, skin side down. Cook without ...

We may be a mere two weeks into 2014, but Wednesday night marks the beginning of another new year: Tu B’Shevat, or the Jewish new year for trees. Yes, Rosh Hashanah was back in September, but Jews ...

Barley — good old, sturdy barley — is one of those beautiful local foods that is often overlooked. Perhaps we take it for granted because the grain is easy to cook (far less fussy than rice or quinoa) ...

Note: Whole-grain hulled or hulless barley is hearty and toothy, the perfect foil to red lentils that turn tender and velvety when cooked. Seasoned with za'atar and red pepper, with a shot of lemon ...

Get wellness tips, workout trends, healthy eating, and more delivered right to your inbox with our Be Well newsletter. Unless you’ve been living under a rock, you know that whole grains are good for ...

One easy way to get more grains on the dinner table is to ask, "How did Grandma do it?" You don't need to invent everything yourself. In my family, Grandma served pilafs of kasha and barley flavored ...

This flavoursome pilaf is high in fibre and low in fat. It contains beta-glucan and has a low GI. Combine chicken stock, water and 1 cup of pear juice in a saucepan and bring to boil, reduce heat to a ...

1. Combine broth and chicken in a medium sauce pan. Bring to a boil, reduce to a simmer, and cook until the meat is very tender. Remove from the broth, pull meat from the bones, and tear into small ...