I'm enjoying your new cookbook, A New Way to Dinner. Can you suggest a sub for barley in Merrill's Fall salad and for farro in Amanda's Winter dish?
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Both Barley and Farro are hearty, but you may try a nice brown rice or buckwheat or Israeli Couscous.
Thanks! I'll give buckwheat a try. By the way, couscous is a wheat product. Not gluten free.
You could use wheat berries, since they have a nice chewy texture and retain their shape when cooked, like farro and barley.
I need a gluten free option.
PHIL is a trusted home cook.
why do you want to sub?
I can't eat gluten.
I would use a short-grain brown rice or one of the exotic rices like red rice, bamboo rice, or forbidden rice. Buckwheat is tasty but does have a strong flavor that may overpower the other ingredients.
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