— Elizabeth Bartson

Okay, that's gonna whip out a recipe or something. No. No, I'm gonna go get the recipe book. Honestly any other whole grain you can sub sorghum in for um, I like to use sorghum actually in stuffed peppers. Yeah, that's a good one. I like to use all whole grains and stuff peppers and I pretty much like stuff whole grains with on the number of things into a pepper. My daughter's love Peppers. So it's one of those things that pretty much I can put anything in it and they will eat it. So I recommend that. Cool. Oh that looks good, right. So the book that I'm looking at is Grist this is by an author of Abra Berens that I have just fallen in love with I think her cooking her style of cuisine. Just her the way she thinks about food is just entirely lovely. And just you get the sense that she is too just in the way that she approaches things and I've just I've fallen in love with her books. She has Grist I think another one called roughage, but this is what I'd go to it's just got a whole lot of really great recipes for all sorts of whole grains. And as Katie said they're basically interchangeable entirely. Cooking times might differ putting it there again. We have this wonderful sheet for you to download just beneath my face there. Is that green cooking times. So a great dock there. There you go.

Grist