With all good intentions, (and usually after flicking through healthy cookbooks), I inevitably find myself stocking up on some ingredients I'm never too sure how to cook. Farro, quinoa, whole wheat couscous, wheat berries and wild rice sound like things we should be embracing and all seem to be fairly fashionable in the world of grains right now, (I have several bags of them gathering dust in the cupboard). My nutritionist friend also stocks up, buying armfuls of the stuff, but unlike me, she actually sets about researching and cooking with them immediately.
