Grains are still the beating heart of a meal, as the famous macrobiotic practitioner Rene Levy liked to say. They are with us in the morning in delicious, fragrant porridges and fresh rolls, at lunch often tucked away in stews and pasta, in afternoon biscuits and the finest cakes, and in evening toast or pancakes. And they can also be found where we least expect them: we can use them to make soup, tea, coffee, and even milk.
Ivanovac, HR
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