Farro is a traditional whole grain of the Mediterranean, and in recent years we are seeing much more of it in our cookbooks, restaurants, and markets. It is a hearty grain with a nutty flavor and a pleasantly chewy texture. It could easily replace barley or rice in many recipes, with an adjustment for cooking…
Tag: grains
Farro Risotto with Shrimp
Most of us are familiar with risotto, a northern Italian rice dish cooked in a broth Most of us are familiar with the northern Italian dish known as risotto in which arborio rice is cooked in a broth to a creamy consistency. In this dish farro is substituted for the arborio rice, but cooked in…
Couscous With Roasted Carrots, Fennel And Toasted Almonds
This is a richly flavored side dish yet chock full of healthy ingredients. I’ve adapted this from a recipe I found on Food52. I roasted carrots and some of the minced shallots along with the fennel. Instead of couscous alone I substituted a blend of grains available at Trader Joe’s. It is a combination of…
Shrimp Biryani (Indian Shrimp and Rice)
I’ve recently joined an online food community called FOOD52 and have been having so much fun exploring it. Its mission is to support, connect and celebrate home cooks. If you are not familiar with it you can check it out at www.food52.com. This recipe for Shrimp Biryani (Indian Shrimp and Rice) is one I discovered…
Barbecued Salmon Fillets and Spiced Pilaf
This is my first blog since returning from a week in Florida visiting with family, and soaking up some sun and warm temperatures. Whenever I go away it doesn’t take long for me to miss being in the kitchen. While visiting my brother who has been renting a condo as an escape from Chicago’s winter,…
Lemon And Black Pepper Risotto
This delicious lemony risotto can be found in Patrick O’Connell’s Refined American Cuisine Cookbook. Patrick O’Connell is chef and owner of The Inn at Little Washington located in Washington, Virginia. The Inn has won virtually every award in the culinary and hospitality industry, including five awards from the James Beard Foundation. As a self-taught chef…