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, they are often tucked away in stews and pasta; they feature in our afternoon biscuits and 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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