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?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
Plus, how to grill individual pizzas for a crowd.
Cheesy Corn & Ranch Pizza
10 Big Little Recipes
Spread the Word
*Way* Better Butter Cake
Here Come the Hits