Learn 4 Delicious New Ways to Cook Grains from Martha

Martha's taking grains beyond the bowl on the final episode of "Cooking School." Americans are now eating more varieties of grains than ever before, with good reason -- they're affordable and satisfying, and their mild flavors make them an ideal canvas for any colorful ingredient. In her latest batch of Arabian Gulf-inspired dishes, Martha's experimenting with five different kinds of grains. She transforms cracked wheat into a savory porridge, adds kamut and barley to salads, and makes a pilaf out of millet and wheat berries. Get the recipes below, and be sure to tune in for the season finale this weekend.

Who says porridge is just for breakfast? This savory version flavored with tomatoes, aromatic spices, and roasted eggplants makes a delectable vegetarian meal any time of day.

Golden kamut kernels have a creamy, chewy texture that pairs nicely with the tender roasted squash and carrots in this hearty side dish.

Rice may be the go-to grain for pilafs, but trust us, this combination of millet and wheat berries is just as tasty and way more interesting. Pomegranate, almonds, and golden raisins are strewn throughout the dish, and the whole thing is crowned with juicy chicken thighs.

Crispy fried shallots are the perfect final flourish for this salad made with spiced barley, sweet dates, and three types of fresh herbs -- parsley, cilantro, and mint.

"Martha Stewart's Cooking School" season 5 airs on PBS stations nationwide (check local listings).