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With all the focus on quinoa as the “it” grain, don’t hold yourself back from trying other ancient grains. Farro, an early, very tasty wheat subspecies, is also known as emmer wheat. Some people also confuse it with spelt (more about that below). But it shouldn’t keep you from seeking it out at better supermarkets,…
Continue reading “TIP OF THE DAY: Farro, The Original Wheat & A Moroccan Chicken Recipe”
Disclaimer: This is a traditional recipe based on a historical event. It is not a commentary on any religion or ethnicity. Why the disclaimer? The recipe is Moros y Cristianos, a dish commemorating the Islamic Conquest of Spain by Moors in the early 8th century, the ongoing wars between the two sides and the subsequent…
Continue reading “TIP OF THE DAY: Moros y Cristianos, Cuban Rice & Beans”
[1] Frito Chili Pie from Frito-Lay. [2] Country Living Magazine suggests making individual servings in Mason jars (photo © Country Living Magazine). [3] RealMomKitchen.com made the prettiest version (photo © Real Mom Kitchen). [4] In Pillsbury’s elegant version, the chili pie is baked as a casserole. Here’s the recipe (photo © Pillsbury). Back in…
Continue reading “Fritos Chili Pie Recipe For National Chili Day & The Oscars”
Of all the international foods that have become mainstream in the U.S., some lovely rice varieties from Asia remain largely unknown. When we want to add something extra to a dish, we often replace the white or brown rice with red rice of black rice. As with brown rice, red and black are whole grain.…
Continue reading “Red Rice Grain Bowl Recipe, Gluten Free, Whole Grain”
Top: Our most recent whole grain breakfast: poached egg, red rice, baby arugula, sautéed cherry tomatoes and mushrooms (photo courtesy InHarvest). Second: We’ve also eaten our poached egg with leftover white rice and veggies (photo courtesy Gardenia | NYC). Third: You can bake the egg atop the cooked grain instead of poaching it, as in…
Continue reading “TIP OF THE DAY: Cooked Grains At Breakfast”
