2012_06_28-ChickpeaSalad01.jpgI taught a whole grain breakfast class in Seattle a few weeks ago, and my favorite dish of the morning surprised me. Was it the more elaborate kale quiche? How about the seasonal baked risotto topped with toasty hazelnuts? Those were all great, but the star of that morning for me was actually a humble pot of morning barley. I left class thinking, “It’s about time barley got its day in the spotlight!” More

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