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
RECIPES: Spicy Quinoa Pilaf, Curried Quinoa Salad Quinoa must be washed before use to remove the saponins that coat the outside. The saponins give a soapy and bitter flavor to the quinoa if not rinsed off. Domestic quinoa needs less washing, generally. A quick rinse will do, whereas imported may need several vigorous rinsings. Check...Read More
INGREDIENTS: 2 cups spelt 4 cups water (or substitute mushroom or vegetable stock) 1 bay leaf 2 sprigs of thyme METHOD: Put the water into a medium saucepan with tight fitting lid and add the herbs. Bring to a boil over high heat. Heat a medium sauté pan of medium-high heat. When warm add the...Read More
This recipe from The New Orleans Cookbook by Rima and Richard Collin, is as close to “the real deal” as you can get. According to Ms. Collin, “red beans were traditionally cooked while the Monday wash was drying on the line, and since New Orleans humidity made that an all day job, the beans cooked...Read More
INGREDIENTS: 1 tablespoon olive oil1 small onion, chopped1 clove garlic, minced3/4 cup quinoa1 1/2 teaspoons curry powder1/2 teaspoon salt1/2 teaspoon black pepper1/2 teaspoon cumin1/4 teaspoon cinnamon1 1/2 cups chicken stock (or vegetable stock)1 (14 ounce) can garbanzo beans, drained and rinsed1/2 cup toasted pine nuts (or slivered almonds)1/2 cup golden raisins, soaked in hot water...Read More
INGREDIENTS: 3/4 cup bulgur1 cup hot water3 tablespoons olive oil2 tablespoons fresh lemon juice2 cloves garlic1/2 teaspoon salt1/2 cup fresh parsley, finely chopped1/2 cup fresh mint leaves, finely chopped1/4 cup green onions, finely chopped1 large tomato, chopped METHOD: Combine bulgur with hot water; let stand for 1 hour until bulgur is softened. Stir in olive...Read More
