I love this stuff! I bought it by accident when I was in a hurry one day and was surprised when I got home to find Black Barley and Daikon Radish seeds in my brown rice. I already eat about two cups of brown rice a day, so this made things interesting for a while.
But now, I'm stumped. What else can I do with it?
I misadventured into making risotto with it, and learned there's a very good reason why most risotto recipes say "creamy" and not "crunchy." I've mixed it with beans, I've put it on salads, but there has to be more to this that I'm just not seeing. Ideas?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)