Porridge of all kinds, sweet with maple and apples and such, or savory with salt, pepper, grated sharp cheese, nuts and ham. For breakfast or a side dish.
Savory cakes. Cook the grain any way you want and mix with any (cooked) vegetables you want. I like chard with preserved lemon, green olives and feta; kale with sun dried tomatoes, black olives and parmesan--whatever you want, really. Add breadcrumbs and an egg or two and form into patties of about 1/2 cup of the grain mixture. Dip in an egg wash and then in panko. Saute in a little olive oil until crispy and nicely browned. I usually serve these with some sort of sauce--either a thinned kale pesto, a basil aioli, yogurt and garlic, you get the idea. These are a nice, generally healthy, replacement for potatoes or pasta.
There are many Tuscan soups with farro - with beans, tomatoes, greens, etc. One example: http://cooking.nytimes.com/recipes/1017896-farro-and-bean-soup
You could make a risotto with most whole grains, throw them in soups, bake them into a savory pie with cheese like this recipe: http://www.bonappetit.com/recipe/farro-parmesan-pie. I haven't made it yet, but it looks amazing. You can also use whole grains when making veggie burgers or faux meat balls and meat loaves.
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