Posts Tagged ‘grain’

Tomato and Farro

Thursday, October 21st, 2010
Tomato and Farro Salad

Tomato and Farro Salad

Here’s another quick salad, thrown together with ingredients I had on hand.  You can substitute ingredients depending on what you have in the refrigerator.  You could use barley, wheat berries, or cous cous instead of farro.  If you don’t have a lemon, use a basic vinaigrette dressing.  Any type of mozzarella cheese will work here as well.  If you don’t have mozzarella I would try and at least use a fairly mild cheese like Fontina or Monterey Jack.  I do like coarse sea salt on this salad.  It pairs nicely with the tomatoes and adds a bit of a crunch.
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Farro

Tuesday, October 5th, 2010
Farro

Farro

We recently picked up a big bag of farro at Costco.  I had seen it used in recipes on cooking shows, but hadn’t tried it yet.  I thought it would be a nice change for a whole grain.  I use it just as a side dish or a bed of grains, but farro is also great in soups, stews, and salads.  It reminded me a lot of barley, just more brown in color.  It’s delicious with it’s chewy, nutty flavor.
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Wheat Berries

Tuesday, July 20th, 2010
Cooked Wheat Berries

Cooked Wheat Berries

Wheat berries are a tasty whole grain and a nice change from brown rice.  They are chewy and nutty and great hot, cold, or at room temperature.  Look for wheat berries at a natural food store or purchase a bag from Bob’s Red Mill.  Wheat berries are perfect for a bed of grains to go with a main dish.  Or, mix them with chopped vegetables and dress with a vinaigrette for a hearty, healthy salad.
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Quinoa

Tuesday, July 13th, 2010
Quinoa

Quinoa

Quinoa is an ancient grain that has gained a lot of popularity in the past few years, and for good reason.  It’s quick cooking, a complete protein, and has an awesome nutty flavor.  Quinoa is perfect as a whole grain side dish.  Mix it with cooked, diced vegetables for a salad.  Or use it in place of rice as a bed of grains for a stir-fry for extra protein.
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