Cooking with Whole Grains (Going with the Grain) (800-03-14-15)
Saturday, March 14, 9 a.m. – 11 a.m.
Kris James, Culinary instructor and chef, certified in Culinary Herbalism
Whole grains are getting their day in the sun, they work their nutritional and culinary magic in a variety of recipes. They are packed with vitamins, minerals, proteins, amino acids and fiber. Many whole grains are actually grasses or seeds and happen to also be gluten free, what a bonus! We will work together in small groups and use ancient grains/grasses/seeds like quinoa, amaranth, ivory teff and Black Japonica rice, to create fresh and unique flavors such as a Crunchy Thai Red Quinoa Salad with Ginger-Cashew Vinaigrette. Recipes in this class can easily be customized to serve as main dishes or side dishes – they could become your new favorites!
Limit 20, Learning Center