This is a satisfying whole-grain salad full of texture and flavor. Serve it on a bed of lightly dressed fresh spinach or microgreens. INGREDIENTS: 1 cup hard red winter wheat berries, soaked overnight 1/2 cup raw wild rice 2/3 cup pecans, toasted and chopped 1 cup dried cranberries 1/2 cup fresh parsley, chopped 1/2 cup...Read More
INGREDIENTS: 2 cups wheat berries, soaked for one hour prior to cooking 2 ½ quarts water or chicken stock (if using water, add 1 tablespoon sea salt) 1 bay leaf 2 pounds assorted root vegetables, peeled and cut into small cubes (parsnips, beets, butternut squash, rutabagas, carrots, celery root, etc.) 1 large red onion, coarsely...Read More
INGREDIENTS: 1 medium (2 1/2 – 3 lbs.) butternut squash, peeled and cut into 1-inch cubes 1 red onion, cut in half, thinly sliced 1/2 cup dried cranberries 2 cups water 1 cup uncooked bulgur wheat 4-5 tablespoons white wine vinegar 2 tablespoons extra virgin olive oil Zest of one orange 1/2 teaspoon coriander 1...Read More
Farro is an ancient, unhybridized form of wheat that is also known as emmer wheat. It has recently become popular, as has spelt. Although some recipes say they are the same grain, they are not. Spelt (Triticum aestivum spelta) is a grain that takes longer to cook, and can use a soaking before cooking, where...Read More
INGREDIENTS: 4 Italian sausages, casings removed 1 tablespoon olive oil 2 medium onions, chopped 4 cloves garlic, minced 3 cans (14 oz. size) stewed tomatoes 4 lbs. shelled fava beans (no need to remove inner skins if the beans are young) METHOD: In a large pan, heat olive oil and sauté sausage meat, crumbling meat...Read More
This is a flavorful mélange that is not wet enough to be a soup, but not dry, either. Although you could easily add more liquid for a soup or cook it dry as a side dish. INGREDIENTS: 3 cups cooked cranberry beans (see recipe for Basic Braised Shelling Beans on site) 2 cups carrots, cut...Read More
This is the basic method for cooking fresh shelling beans (or “shellies” as some people call them) such as cranberry, borlotti, Tongues of Fire. You can eat these beans “as-is,” but if you have leftovers these beans are great with grains or added to a soup, such as a minestrone. You can use this basic...Read More
This is a favorite at our house. The farro absorbs the flavor of the pesto more than pasta does, so it is subtler and melds with the sweetness of the farro. Any leftovers re-heat easily and make an excellent addition to a quick soup, packing in substance and flavor. INGREDIENTS: 1 cup diced onions1 cup...Read More
INGREDIENTS: 1/2 bunch scallions, green parts and whites separated and sliced finely2 cloves garlic, peeled and de-germed and minced1 leaf of fresh sage, slivered finely1 cup farro1/4 cup white wine3 cups liquid (water, stock, or a combination)Salt and pepper to taste2-3 tablespoons olive oil METHOD: Heat the 3 cups of liquid in a pan or...Read More
Farro is an ancient, unhybridized form of wheat that is also known as emmer wheat. It has recently become popular, as has spelt. Although some recipes say they are the same grain, they are not. Spelt (Triticum aestivum spelta) is a grain that takes longer to cook, and can use a soaking before cooking, where...Read More
