Martha Stewart's Cooking School
Thanks to their excellent health benefits, grains have surged in popularity lately. There are infinite ways to prepare them, and in this episode Martha shows three of her favorites. First, she cooks a mushroom barley soup that's based on her mother's recipe. Next, she makes couscous royale, a great way to showcase a versatile grain. She finishes up with grits with broiled tomatoes, featuring bubbly cheddar cheese and crispy bacon.
Saturday, Sept 10, 11 a.m. on Vermont PBS
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