THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.

Archive for Rice/Beans/Grains/Seeds

TIP OF THE DAY: Roasted Peach & Chicken Salad

Chicken Salad Grilled Peaches

Inspired feasting: grilled chicken salad with
grilled peaches. Photo courtesy Good
Eggs.

 

There are so many ways to approach an entrée salad. This suggestion, from our favorite artisan grocer, Good Eggs of San Francisco, combines grilled proteins with grilled fruit. (They can be oven-roasted instead.)

Good Eggs also suggests that instead of an all-green salad, you add whole grains for fiber, texture and flavor.

Grilled or roasted, the season’s peaches add a wallop of sweet juiciness to a salad. If the peaches in your store aren’t great, you can substitute apricots, mangoes, pluots or nectarines (all are stone fruits like peaches; see details below).

We happened to have some beautiful red rice from Lundberg on hand, and used it in our first version of this recipe (a hit!).

RECIPE: GRILLED CHICKEN SALAD WITH PEACHES &
WHOLE GRAINS

Ingredients For 4 Servings

  • 4 boneless chicken breasts
  • 2 peaches, ripe but still firm
  • 1 cup whole grains (see list below)
  • 2 cups mixed greens (we include 1/3 cup spicy greens like
    arugula and watercress, or radishes)
  • Optional: 3-4 tablespoons basil, cilantro and/or parsley,
    chopped
  • For The Dressing

  • 1 cup plain Greek yogurt
  • 1 clove garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon sumac or za’atar, or a combination of lemon zest and crushed red pepper flakes (more about sumac and za’atar)
  • Optional: minced herbs (some of what you use in the salad)
  • Salt and pepper to taste
  •  
    For Serving

  • Crusty bread
  • Olive oil for dipping, seasoned per taste*
  •  
    *Use infused olive oil (basil, garlic, rosemary, etc.) or season your own with dried herbs and spices.

     

    Preparation

    1. MAKE the yogurt dressing. Blend the ingredients and refrigerate to let the flavors meld. You can make this a day in advance. If the dressing is too thick at room temperature, thin it a tablespoon at a time with milk or plain kefir.

    2. GRILL the chicken breasts and sliced peaches, or roast them at 400°F, for 20 minutes. You can grill the bread at the same time. When cool enough to work with, shred or julienne the chicken.

    3. COOK the grains to al dente; you don’t want mushy grains with your crisp greens. While the grains are cooking, wash and pat dry the greens.

    4. TOSS and plate the chicken, cooked grains, salad greens and herbs. Garnish with the peaches. Pass the yogurt dressing.
     
    LIST OF WHOLE GRAINS

    Whole grains that are common in the U.S. include barley, buckwheat, bulghur, corn, oats, quinoa, rice (only colored rice, e.g. black, brown, red), rye, wild rice and whole wheat.

     

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/red quinoa spoon pour 230

    Read this if you need to be convinced of the benefits of whole grains. Photo of red quinoa courtesy Village Harvest.

     
    Whole grains that are less commonly used in the U.S. include amaranth, einkorn, farro/emmer wheat, freekeh, Kamut® Khorasan wheat, kañiwa (a cousin of quinoa), millet, sorghum, teff and triticale.

    Learn more about these grains at WholeGrainsCouncil.org.
     
     
    WHAT ARE STONE FRUITS?

    Stone fruits exist in two different botanical families. The temperate climate-based Rosales order, Rosaceae family, includes what we think of as European stone fruits plus almonds, pecans and walnuts. The tropical/subtropical-based order Sapindales, family Sapindaceae, includes familiar fruits, nuts and spices such as cashew, lychee, mango, mastic, pistachio and sumac.

    Stone fruits from the Rosaceae family are members of the Prunus genus, and include apricots, cherries, nectarines, olives, peaches, plums, and cherries and cross-breeds such as apriums, plumcots and pluots.

    A stone fruit, also called a drupe, is a fruit with a large, hard stone (pit) inside a fleshy fruit. The stone is often thought of as the the seed, but the seed is actually inside the stone.

    In fact, almonds, cashews, pecans and walnuts are examples of the seeds inside the stones. They’re also drupes, but a type in which we eat the seed inside the pit instead of the surrounding fruit.

    Not all drupes are stone fruits. The coconut is also a drupe, as are bramble fruits such as blackberries and raspberries. June through September is prime stone fruit season in the U.S.

    Enough botany for you?

      

    Comments

    TIP OF THE DAY: Pozole (Posole) ~ Not Just For Special Occasions

    Much of what we know about Aztec customs is thanks to Bernardino de Sahagún (1499-1590), a Franciscan friar, missionary priest, scholar and ethnographer who traveled to New Spain* (current-day Mexico) after its conquest. Arriving in 1529, he learned the Nahuatl language of the Aztecs and spent more 61 years documenting their beliefs, culture and history.

    He wrote extensively about Aztec cuisine. This article focuses on pozole (poe-SOE-leh, and often spelled posole in the U.S.), a hearty soup or stew made of hominy, meat, chiles and other seasonings.

    The dish has either a red or green color depending on the chiles used for the soup base; there’s also white pozole. In addition to the traditional pork, later variations used beans, beef, chicken and seafood.

    Pozole† is actually the Aztec word for hominy, corn that is hulled (the bran and germ have been removed) by bleaching the whole kernels in a lye bath (called nixtamalization).

    In Sahagún’s time, pozole was cooked only on special occasions. Later, it became a popular holiday and “Saturday night” dish.

       

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/pork pozole chefIngridHoffmann 230

    Pork pozole, garnished with cabbage,
    cilantro, lime and radishes. Photo courtesy Chef Ingrid Hoffmann.

     
    Today, pozole is customized by each individual at the table, with garnishes that include avocado, cilantro, diced red onion, lime or lemon wedges, oregano, radishes, salsa, shredded cabbage, sour cream and tortilla chips or tostadas.

    NOTE: Don’t confuse pozole with pozol, a porrige-like drink made from fermented corn dough.
     
    *After an 11-year struggle for independence, New Spain became the sovereign nation of Mexico in 1821.

    †Also spelled posole, pozolé and pozolli; the original Nahuatl spelling is name is potzolli.
     
    CLASSIC POZOLE RECIPES

  • Beef Pozole With Red Chiles (Pozole Rojo)
  • Green Pozole With Chicken (Pozole Verde)
  • Red Pozole With Chicken (Pozole Rojo)
  • Red Pozole With Pork (Pozole Rojo)
  • Shrimp & Scallop Pozole (Pozole Blanco)
  • Vegetarian Pozole With Beans (Vegan Pozole Rojo)
  • White Pozole With Chicken (Pozole Blanco)
  •  
    A modern variation:

  • Pozole-Stuffed Grilled Onions
  •  

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/pozole salad kaminsky 230

    Pozole interpreted as a salad, for a first course or side. Photo courtesy Hannah Kaminsky | Bittersweet Blog.

     

    Today we feature a vegan pozole salad from Hannah Kamimsky of Bittersweet Blog. It is intended as a first course or a side dish.
     
    RECIPE: POZOLE SALAD

    Ingredients For 8 Side Servings

  • 2 pints cherry or grape tomatoes
  • 1/2 cup red onion, diced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 Savoy cabbage ((1-1/4 pounds), shredded
  • 1 can (29-ounces) cooked white hominy kernels (not hominy grits), drained and rinsed
  • 2 ripe avocados, diced
  • 1 jalapeño, seeded and finely minced
  •  
    For The Cilantro Dressing

  • 1/2 cup fresh cilantro
  • 1/4 cup sundried tomatoes
  • 1 clove garlic
  • 1/4 cup fresh lime juice (2-3 limes depending on size and juiciness)
  • 1-1/2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon light agave nectar
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
  •  
    Preparation

    1. PREHEAT the oven to 425°F. Toss the cherry tomatoes and onion with the olive oil and oregano, and spread them in one even layer on a rimmed baking sheet. Roast for 15-25 minutes, until the tomatoes are blistered and beginning to burst. Let cool. Meanwhile…

    2. PREPARE the dressing: Add the cilantro, sundried tomatoes and garlic to a food processor or blender, and slowly pour in the lime juice while running the machine on low. Thoroughly purée, pausing to scrape down the sides of the bowl or blender jar as needed. Once the purée is mostly smooth, add the agave, chili powder, cumin and salt next, and drizzle in the olive oil (with the motor running) to emulsify.

    3. TOSS together the tomatoes and onions, cabbage, hominy, avocados, and jalapeños in a large bowl. Pour the dressing on top and toss to coat. Chill for at least an hour before serving to allow the flavors to fully meld.

      

    Comments

    TIP OF THE DAY: Paella On The Grill

    We love paella and don’t make it often enough. So when Fagor wrote to us about their paella pan and included a recipe to make it on the grill, our ears perked up.

    PAELLA HISTORY

    Paella (pronounced pie-AY-ya) originated in Valencia, a region on the Mediterranean (east) coast of Spain. It was originally a peasant dish, made by agricultural laborers who cooked a mixture of rice, snails and vegetables in the fields. Cooked in a pan over an open fire. it was a communal dish, eaten directly from the pan with wooden spoons.

    Valencianos who lived closer to the coast added local eel plus butter beans (lima beans). Paella is the type of dish that lends itself to adding whatever you have on hand, so can change seasonally. Recipes thus evolved in many directions.
     
    MODERN PAELLA

    The paella we know today—saffron rice mixed with chorizo, chicken and seafood—did not evolve until the late 18th century century, when living standards rose affording the use of more expensive ingredients—especially saffron, the world’s costliest spice.

    It’s easy to vary the ingredients to create any type of paella, including vegetarian and vegan recipes. But three main styles developed in the 19th century:

  • Paella Valenciana combines rice, green vegetables, meat (rabbit, chicken, duck), snails, beans and seasoning.
  • Paella de marisco, a seafood paella that replaces meat and snails with seafood, and omits the beans and green vegetables.
  • Paella mixta, a freestyle combination of meat, seafood and vegetables. Note that in the U.S., dishes called “Paella Valenciana” are actually paella mixta, the combination of ingredients preferred by most people.
  •    

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/paella on grill acouplecooks. 230

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/fagor paella pan 230

    Above, paella on the grill; photo courtesy A Couple Cooks. Underneath, the Fagor paella pan; photo courtesy Fagor America.

     

    By the mid-1800s, paella included short-grain white rice and a mix of proteins: chicken, duck, rabbit and snails (less affluent people often made do with snails alone). The dish was actually a “rice and beans” dish, with a mix of butter beans, Great Northern beans (white beans) and runner beans (green beans). Artichokes and tomatoes replaced runner beans in the winter. Spices included garlic, pimentòn (sweet paprika), rosemary, saffron and salt. The dish was cooked in olive oil.

    The recipe continued to evolve as chorizo, green peas, olives and roasted red pepper found their way into the dish. We’ve seen recipes with chopped chard or escarole, eggplant, fennel, mushrooms, oives, onion, piquillo chiles, red or green bell pepper, snow peas, tomatoes (fresh diced or roasted) and seasonal (spring asparagus and winter squash, e.g.). Some cooks garnish the top of the paella with sliced hard-boiled eggs and lemon wheels.

    The cook’s favorite ingredients were sure to be included. The chef at Soccorat, Soccarat, a group of tapas and paella restaurants in New York City, devised a paella menu that includes:

  • Arroz negro (black rice): calamari, fish, scallops, piquillo peppers and shrimp with squid ink rice.
  • Carne (meat): chicken, chorizo, mushroom sofrito, short ribs and snow peas.
  • De la huerta (from the orchard, i.e., vegetarian*): artichokes, cauliflower, eggplant, snow peas and tomatoes.
  • Fideuà† de mar y montana (ingredients from the sea and mountains): Brussels sprouts, chicken thighs, cuttlefish and shrimp, with noodles instead of rice
  • Langosta (crustacean): lobster, roasted peppers, scallops, shrimp and squid.
  • Pescados y mariscos (fish and seafood): cockles, English peas, mussels, scallops, shrimp, squid and white fish.
  • Socarrat‡ (house signature recipe): beef, chicken, cockles, cuttlefish, fava beans, mussels, shrimp and white fish.
  • Valenciana: asparagus, pork ribs, rabbit, scallions and snails.
  •  
    *The word vegetariano does exist in Spanish, but there is some poetic license involved with the orchard reference.
     
    †Fideuà denotes the a type of cuisine from Catalonia, the northeastern part of Spain (north of Valencia). The style originated in the 1920s in the city of Gandia, when thin noodles like vermicelli (fideu in the Catalan language) were used instead of rice in the paella. The pasta is broken into short lengths and cooked in the paella pan. There are many variations of it, and it is optionally served with allioli sauce, the traditional Catalan garlic and olive oil sauce. Other examples of the cuisine: calçots—barbecued spring onions with romesco sauce—cured anchovies, embutidos y butifarras (cured meats and sausages), sparkling Cava wine and anything made with the local bolet mushrooms. Canelons, Spanish cannelloni, and Pa amb tomaquèt, bread rubbed with tomato (and sometimes with with garlic and olive oil), and Escudella de carn d’olla, is a hearty Catalan stew, round out the list of “must trys” when you’re next in Barcelona.
     
    ‡Soccorat is the hard, crunchy rice crust that develops on the bottom of the pan from its proximity to the heat. Some people particularly enjoy it.

     

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/chicken Wm Son paella 230

    Paella is a freestyle dish: Whatever you have on hand can go into the pan. Here, chicken legs and thighs, green beans and corn are included. Our personal favorite combination: a mixto with pimento (red bell pepper in a jar), black and green olives, artichoke hearts and green peas, plus fresh asparagus in the spring. Photo courtesy Williams-Sonoma.com.

     

    RECIPE: PAELLA ON THE GRILL

    This recipe, sent to us by Fagor, takes about 40 minutes. Created by ACoupleCooks.com, can easily be made as a vegan dish. You can also add the traditional mixto ingredients, chicken thighs and sliced chorizo.

    Ingredients For 4 Servings

  • 15-inch paella pan or any large, shallow, flameproof pan (stainless steel or aluminum preferable)
  • 12 mussels or clams
  • 12 high-quality deveined shrimp (or substitute cooked chickpeas for a vegetarian version)
  • 4 ounces shiitake mushrooms
  • 1 zucchini
  • ½ head cauliflower or any vegetables of your choice (we used a classic blend of roasted red peppers [pimento], peas and olives)
  • 4 cloves garlic
  • 3 tablespoons olive oil
  • ½ cup tomato purée
  • 5½ cups vegetable broth
  • 2 cups arborio (short grain) rice
  • 1 pinch saffron
  • 2 tablespoons pimentón (Spanish smoked paprika)
  • 1 teaspoon kosher salt
  • Fresh ground pepper
  •  
    Preparation

    1. HEAT the grill to medium high heat. Prepare the ingredients: Scrub the mussels or clams; place them in a bowl with the shrimp. Slice the zucchini and mushrooms; chop the cauliflower into bite sized pieces. Place the vegetables in a bowl.

    2. MINCE 4 cloves of garlic and put them in a small bowl with 3 tablespoons olive oil. In a medium bowl, place ½ cup tomato purée and 5½ cups broth; mix to combine. In a another bowl, add 2 cups arborio rice, 1 pinch saffron, 2 tablespoons pimentón, 1 teaspoon kosher salt, and a good amount of fresh ground pepper.

    3. ASSEMBLE the paella: Bring the bowls of ingredients and the paella pan to the grill. Prior to cooking, add about 15 briquettes to the fire to keep the temperature up. Place the pan on the grill and add the olive oil and garlic; cook for about 30 seconds. Add the vegetables; cook for about 2 minutes, stirring occasionally. Add the seafood; cook for about 2 minutes, flipping the shrimp once. Pour in the rice and spices so that they cover the pan. Add the broth and purée mixture and stir to combine.

    4. COOK the paella for 20 to 30 minutes, until most of the liquid has evaporated. Cook uncovered on a charcoal grill or with the cover down on a gas grill. Make sure not to stir, since this when the soccorat develops. (Editor’s note: Soccorat is the rice crust on the bottom of the pan, which some people find very exciting. We personally don’t like hard, crunchy rice).

    5. CHECK to see that the rice on the bottom does not burn; it cooks fairly quickly. Remove the pan from the heat and let sit for about 5 to 10 minutes to cool.
     
    WHY BUY A PAELLA PAN?

    Why not make paella in a roasting pan or other vessel you already have?

    You can, of course; but a paella pan is specifically designed for seamless heat conduction and retention. Fagor’s, with a heavy weight and enamel-on-steel design, is a great heat conductor on the grill, oven or stovetop.

    You can buy it Fagor Paella Pan or at retailers like Bed, Bath & Beyond. Be sure to get the 15-inch size. With a dish like paella, you want to make as much as you can and enjoy the leftovers.

    A paella pan is a versatile piece of cookware that can also be used to make:

  • Eggs and bacon
  • Pancakes
  • Roast chicken (the pan goes from oven to table)
  • Stir-frys (or anything you’d use a wok for)
  • Pizza: grease and flour the pan well or use nonstick spray
  •  
    And the pan easily goes from stove to table (don’t forget a trivet).
      

    Comments

    TIP OF THE DAY: The New Layered Salad Bowls

    What’s hot in fast-casual restaurant dining? Layered salad bowls!

    The bowls have a bed of salad greens, with layers of toppings such as beans, cheese, corn, dips (guacamole, hummus, salsa), grains, legumes, noodles, proteins, sour cream, tomatoes and more. Each layer of ingredients adds more flavor and texture.

    According Katie Ayoub’s article in Flavor & The Menu, Chipotle’s Burrito Bowl now surpasses its burritos in sales. Jamba Juice added five Energy Bowls to its lineup last September. Panera rolled out Broth Bowls in January and KFC launched two new Chicken & Rice Bowls. On The Border introduced Border Bowls in April. The list goes on.

    Bowls cross comfort-food and global flavors with better-for-you fresh vegetables and smaller portions of protein. They provide tastes of multiple favorites in one dish. They’re a hit.

    Make your own bowls at home with the layer-by-layer guide to ingredients below, and add your own to the list.

    A tip: If you plan your menus for a few days, you can have leftover beans, grains and proteins with which to construct your bowls.

     

    steak-bowl-gimmedelicious-230

    A homemade version of Chipotle’s Steak Burrito Bowl (hey, where’s the grated cheese?). Here’s the recipe, from GimmeDelicious.com.

     
    BASE

    Salad greens plus:

  • Grains: Quinoa, farro, oats, rice (basmati, brown, cilantro, coconut, etc.)
  • Pasta: cappellini, penne rigate, ramen, rice noodles, soba noodles, whole wheat noodles
  • Potatoes: mashed/smashed white or sweet potato, diced boiled potatoes vinaigrette
  • Pulses: beans, lentils, edamame
  •  
    PROTEIN

  • Beef: braised beef or short rib, cubed or sliced steak
  • Chicken: grilled and cubed or sliced
  • Egg: fried, hard or soft-boiled, pickled
  • Lamb: cubed or sliced
  • Meatballs: beef, chicken, lamb, pork, turkey
  • Shrimp: habanero-mango glazed
  • Salmon: mini salmon cakes
  • Fish: grilled, pepper-crusted
  • Pork: pulled/shredded
  • Vegetarian: baked/grilled tofu or seitan, falafel, vegetarian “meatballs”
  •  

    Shrimp-Border-Bowl-OnTheBorder-Flavor-Menu-230

    From On The Border, the popular Shrimp Border Bowl, with grilled shrimp and
    Tex-Mex fixings.

     

    PRODUCE

  • Charred: beans, broccoli, carrots, greens, onions
  • Fresh: arugula, avocado, baby kale, basil, cilantro, corn, jicama, mint, mixed greens, peas/snow peas, radish, tomato, watercress, zucchini
  • Fruit: apple or pear slices, berries, cranberry sauce, grapefruit or orange segments, stone fruit slices
  • Grilled: corn, eggplant, green beans, mushrooms, peaches, red onion, zucchini
  • Roasted: bell pepper, jalapeño, mushrooms, onions, shallots, squash, tomato
  •  
    FLAVOR BINDERS

  • Broth: beef, chicken, miso, roasted vegetable, seafood (add ingredients that work in a soup bowl)
  • Other: Greek yogurt, hummus, sour cream, tzatziki, vinaigrette
  • Salsa: chimichurri, pico de gallo, roasted tomatillo
  • Sauce: chipotle sauce, guacamole, pesto, red curry paste, roasted harissa, peanut sauce, tikka sauce (to drizzle)
  •  
    TOPPINGS

  • Cheese: grated cheddar or mozzarella, crumbled fresh or aged cheeses
  • Dried fruit: apricot, cherry, cranberry, dates, fig
  • Fermented produce: cabbage, cucumber, kimchi, turnip greens
  • Nuts and seeds: candied, fire-roasted, glazed, spiced, toasted
  • Pickled produce: beets, carrots, onions, peppers, radish, slaw, watermelon
  •  
    We can’t wait until lunchtime!

      

    Comments

    TIP OF THE DAY: Quinoa Fried Rice

    Fried rice is a typically made from leftover steamed rice, stir-fried in a wok with leftover vegetables and meats. This leads to countless variations, not just in China but throughout the Pacific Rim.

    There’s American fried rice (with sliced hot dogs, popular in Thailand), curry fried rice, Filipino garlic fried rice, Indonesian fried rice (nasi goreng), kimchi fried rice and much, much more. Take a look.

    Then, perusing some online photos from PF Chang’s, we found this photo of quinoa fried rice, topped with a fried egg. So today’s tip is:

    When you have leftover cooked grains of any kind, turn them into “fried rice.”

    Of course, you don’t need leftovers. You can cook the grains from scratch for the recipe. In addition to those you commonly cook, this is an opportunity to try something new from this list:

  • Barley
  • Buckwheat
  • Bulgur
  • Couscous
  • Farro
  • Kasha
  • Rice (black, brown, red, wild, white)
  • Quinoa
  •    

    quinoa-fried-rice-pfchangs-230

    Have “fried rice” topped with an egg for breakfast, lunch or dinner. Photo courtesy PF Changs.

     

    RECIPE: QUINOA FRIED RICE

    If you want to serve a cooked egg on top of the quinoa, you can opt to leave out the raw eggs that get scrambled into the grain at the end. We prefer using both.

    You also can add leftover corn, beans, or what-have-you. If the item is soft (cooked zucchini, e.g.), add it at the end to warm it, without cooking it further.

    And of course, dice any leftover meat or seafood and add it at the end, also to warm.

    Ingredients For 3 Servings

  • 2½-3 cups cooked* quinoa or other grain
  • 1½ tablespoons teriyaki sauce
  • 2½ tablespoons soy sauce
  • ¾ teaspoon sesame oil
  • 1 tablespoon olive oil, divided
  • ¼ small onion, chopped
  • 2 carrots, peeled and chopped
  • 3 scallions, chopped and divided
  • 3 garlic cloves, minced
  • ½ teaspoon fresh ginger, minced
  • 1 tablespoon olive oil
  • 2 eggs, raw
  • ½ cup peas, fresh, cooked or frozen/thawed
  • Optional: 3 eggs, cooked
  •  
    *If cooking from scratch for this recipe, cool the grain to room temperature, or preferably overnight in the fridge.

     

    quinoa-methylsoy-wiki-230

    Quinoa grows in black, red and white varieties. Above, raw white quinoa seeds. Photo by Methyl Soy | Wikimedia.

     

    Preparation

    1. MIX the sauce: Combine the teriyaki sauce, soy sauce and sesame oil in a small bowl. Set aside.

    2. FRY or poach the eggs and keep warm.

    2. HEAT ½ tablespoon of the olive oil in a large sauté or frying pan over a high heat. Add onion and carrots and cook for two minutes.

    4. ADD 2/3 of the scallions, the garlic and the ginger to the pan. Cook for another two minutes. Add the rest of the olive oil and the quinoa. Stir-fry about two minutes.

    5. ADD the sauce and stir-fry until incorporated, about two minutes. Make a well in the center of the quinoa; add the raw eggs and stir to scramble.

    6. ADD the peas and stir until they are warmed through. Top with the optional fried/poached egg, garnish with the remaining scallions and serve.

     

      

    Comments



    © Copyright 2005-2016 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.