Grains are no longer the obligatory side dish that’s pushed around on the plate. More and more people are taking notice of the many grains available to us in our markets, and doing so as more recipes and restaurants highlight grains rather than relegate them to the side. In this online cooking class, learn to transform humble barley into a satisfying butternut squash risotto, make authentic tabbouleh with couscous, and discover that quinoa is as easy to pronounce as it is to cook—and delicious to boot. We’ll teach you different methods for cooking grains, like the absorption, pilaf, and pasta methods, and show you any grain can be cooked on the stovetop and in the pressure cooker. Learn what equipment to have on hand to turn any pantry staple grain into a meal, and what common mistakes to avoid so you can ensure success every time.