How to cook for and with your kids during the extended coronavirus school closures - The Philadelphia Inquirer

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Rice is an obvious choice, but food writer, blogger, and cookbook author Katie Workman says don’t overlook other grain options, such as bulgur, polenta or cornmeal, farro, and quinoa. They’re inexpensive per serving, versatile, and can help bulk up a meal, she says. Plus, they freeze well.



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