Online Class

Creative Ways With Whole Grains

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Make healthy whole-grain meals accessible, flavorful and fun! Join Cooking Light executive chef Anna Bullett in this FREE mini-class.

Skill Level


What You Get

  • 5 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Nearly an hour of close-up instruction
  • Answers from your fellow classmates in our virtual classroom

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.


This FREE mini-class is guided by Cooking Light executive chef Anna Bullett, and is packed with delicious recipes and innovative techniques to incorporate whole grains into any meal! Learn the essential methods and correct ratios for perfectly cooked grain, from brown rice to wild rice and more. Discover the secrets to making to whole-grain risotto that’s loaded with nutrients and always creamy. You'’ll even learn time-saving techniques for using a slow cooker and freezing your grains, for healthy meals any night of the week. Then, put your new skills to use as you make a wheatberry salad packed with golden raisins and goat cheese, a wild rice stuffing full of dried cherries and pecans and more. Plus, find 14 full recipes included in your course materials, for healthy meals even your pickiest eater will devour!

Lesson Breakdown

1. Welcome to Your Free Mini-Class
Overview on how to use your FREE mini-class.
2. About Whole Grains
3. Pilafs & Grain Bakes
4. Whole Grains for Breakfast
5. Whole-Grain Risotto

Recommended with this class

  • Whole grains of your choice: quinoa, wild rice, farro, wheatberries, barley, etc.
  • Basic cooking equipment: pots, pans, bowls, sharp knives, utensils, etc.
  • Slow cooker (optional)

Taught by

Anna Bullett
Anna Bullett
Anna Bullett is a registered dietitian with years of experience writing healthy recipes for restaurants and high-end cafeterias in New York City, Los Angeles and beyond. She currently serves as executive chef of Cooking Light, a role that allows her to connect with people who are passionate about cooking for a balanced lifestyle. Anna is a graduate of Johnson and Wales University’s culinary arts and culinary nutrition programs, and she earned a Master of Science in food science and human nutrition from the University of Maine.

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