Category: Rice-Beans-Grains-Seeds

TIP OF THE DAY: Riso Venere, Black Venere Rice

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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…
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Grits Are Not Just A Side At Breakfast (& More About Grits)

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[1] Yellow grits from Anson Mills—the best grits we’ve ever had (photos #1, #2 and #4 © Anson Mills). [2] White grits are milder-tasting. The yellow variety has a stronger taste and a gentle hint of sweetness. [3] Polenta is the Italian word for cornmeal. This is heirloom polenta from Anson Mills. [4] A classic…
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TIP OF THE DAY: Ways To Use Semolina Flour

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Semolina flour. Photo courtesy King Arthur Flour.   As we were writing about this past week’s Top Pick, Effie’s Semolina Crackers, we drilled down into semolina, the durum wheat-based flour from which they are made. Part of the review addresses “what is semolina.” We came across an article from Shubhra Krishan, author of Essential Ayurveda:…
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TIP OF THE DAY: Tofu Bean Chili For National Chili Day

Posted on by thenibble

Bean chili with cubes of tofu. Photo courtesy House Foods America.   Today is National Chili Day. Chili has long been the subject of passionate debate: Texas-style or Mexican? Beef only, meat and beans or beans-only-vegetarian? With tomatoes or without? Spiced with cumin? With a dash of chocolate or coffee? Served plain or over rice?…
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