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The fourth week in September is National Wild Rice Week. Did you know that wild rice isn’t rice? A COUSIN OF TRUE RICE Wild rice is a member of the Poaceae family, genus Zizania; it is a cousin to true rice, the genus Oryza. Like Orzya, it grows in in shallow water. Instead…
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While our friend Jerry makes hummus the old-school way—with a mortar and a pestle—other lovers of homemade hummus have discovered the super-easy blender/food processor hummus technique. Store-bought containers are way too small and pricey: It’s a bargain to make your own, and easy (here’s a recipe). When you make your own, you can avoid preservatives…
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[1] Beef and bean chili with shredded cheddar and scallions (photo courtesy Pre Brands). [2] Bean chili with fout garnishes (photo courtesy Hope Hummus). You may have your brackets set, but how about your chili toppings? Hormel created these tongue-in-cheek brackets of toppings to serve with their chili. So while watching the games, how…
Continue reading “RECIPE: March Madness Chili, A DIY Food Bar”
[1] Quinoa porridge topped with spiced apples and cottage cheese (photo © Muuna). [2] Amaranth porridge with almond milk and maple syrup. Here’s the recipe from Food Heaven Made Easy (photo © Food From Heaven Made Easy). [3] Elegant presentation: cooked farro pressed into a ring mold, unmolded and topped with fruit, at Villard Restaurant…
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Bhutanese red rice has been available in specialty stores and online for a decade or more, but most of us haven’t tried it. With Valentine’s Day around the corner, how about some red rice on your table? It’s a whole grain, high in fiber from its crimson bran. The red color comes from its anthocyanins,…
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