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Wheat berries sweetened with honey and perfumed with rose water and spices make a delicious breakfast on their own or stirred into yogurt (that’s the way I prefer to serve this) Whether you use farro, kamut, spelt or wheat berries (and whether you are cooking them for breakfast or for dinner) the trick here is to cook the grains for as long as it takes for them to really soften and to splay (that is, to burst at one end).
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One bowl of this hearty soup provides three of the recommended five daily servings of vegetables.
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Get Pecan Crusted Double-Cut Pork Chops Recipe from Food Network
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Guy Fieri likes to put his own spin on tradition, giving this otherwise classic holiday dish an Italian twist.
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