My Greek Table With Diane Kochilas

Ancient Grains For Modern Cooks

Season 1, Episode 3 of 13

Diane explores the ancient grains that Greek cooks still love to use. A hearty, soul-satisfying breakfast grain called hondros, or cracked wheat, gives a great start to the day. Fresh vegetables, green apples and mint add a pop of freshness to an easy bread salad made with a classic Cretan barley rusk called dako or paximadi. Pasta tossed with Greek yogurt and half a dozen fresh herbs provides instant comfort with a taste that's quintessentially Greek. Finally, trahana, an unusual grain product made with milk and dried in the sun, turns a simple braised eggplant dish into something exotic and irresistible. Learn how to incorporate timeless ancient grains into every meal of the day. Paximadia, bread rusks; Dako, Cretan bread salad with tomatoes, green apples & herbs; Pasta tossed with Greek yogurt and herbs; Bulgur pilaf with roasted sea bass; Eggplant braised with trahana.

Previously Aired

Day
Time
Channel
10/20/2017
8:30 a.m.
10/20/2017
4:30 p.m.
3/21/2018
11:30 a.m.
10/3/2018
8 a.m.
10/3/2018
4 p.m.
9/17/2019
9:30 a.m.
9/17/2019
2:30 p.m.
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