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We overdid it recently, purchasing a jumbo bag of white rice that we’re not likely to make a dent in anytime soon (we try to eat whole grains like brown rice, which we especially enjoy in rice salads). So we searched for other ways to use the rice, and found five more ways to employ…
Continue reading “TIP OF THE DAY: 5 More Uses For Rice”
Hot and hearty cheese grits. Photo courtesy Tillamook.com. It’s so cold in the Northeast today, we’re warming up with a bowl of steaming cheese grits. If you’re not from the South, you might not totally “get” grits, a thick, creamy porridge. They can be bland in their traditional recipe, with salt and a pat…
Continue reading “RECIPE: Cheese Grits”
A “NEW” ANCIENT GRAIN Watch out, quinoa: There’s a new grain in town. Although it’s only new to America; freekeh dates to about 2300 B.C.E. As the story goes, freekeh was created by accident when a Middle Eastern village was attacked. The hostiles set the fields of young green wheat blaze. After the enemy departed,…
Continue reading “TOP PICK OF THE WEEK: Freekah & Snack Gifts”
Romaine, tomatoes and cannellini beans— with some leftover pasta as a bonus. Photo courtesy Galli Restaurant | New York City. Want an easy way to add flavor, fiber, protein and other great nutrition to your diet? Eat more beans: affordable, versatile and toothsome. Simply add them to your daily green salad. Toss them with…
Continue reading “TIP OF THE DAY: Green Salad With Beans”
Black rice turns dark purple when cooked. Photo by Hannah Kaminsky | THE NIBBLE. You may have come across black rice in a Thai restaurant as an optional side. Black when harvested, it turns dark purple from the heat of cooking. Black rice is an easy way to add excitement to a dish, from…
Continue reading “TIP OF THE DAY: Riso Venere, Black Venere Rice”
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