Ancient Grains For Modern Cooks
Diane explores the ancient grains that Greek cooks still love to use. Learn how to make the classic Cretan barley rusk (twice baked bread) called Paximadi. Seasonal vegetables, green apples and mint add a pop of freshness to an easy bread salad with these rusks. Pasta tossed with Greek yogurt and half a dozen fresh herbs provides instant comfort with a taste that’s quintessentially Greek. Finally, trahana, an unusual grain product made with milk and dried in the sun, turns a simple braised eggplant dish into something exotic and irresistible. Learn how to incorporate timeless ancient grains into every meal of the day.