What to do with whole grains besides salad or pilaf?
5 Comments
henandchicksJanuary 29, 2016
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.
ExbruxellesJanuary 29, 2016
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.
MaryamJanuary 29, 2016
Oh my goodness Exbruxelles - that sounds amazing!
amysarahJanuary 29, 2016
There are many Tuscan soups with farro - with beans, tomatoes, greens, etc. One example: http://cooking.nytimes...
Courtney C.January 29, 2016
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.... 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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