Green & Gold Risotto
Risotto is an Italian rice dish traditionally cooked in a broth. It’s created from Arborio rice, a high-starch, short-grain white rice that absorbs up to 5 times its weight in liquid resulting in a creamy dish. The carrot juice provides the gold in this risotto while the peas provide the green.
Barley with Cilantro & Garlic
Barley is grown in moderate climates around the world and was one of the first farmed grains. It has been traced back to Eurasia as early as 10,000 years ago and is a good source of fiber, vitamin C, and selenium. In this recipe, barley is flavored with cilantro, scallions, garlic, and fresh ginger for a mouthwatering dish you are sure to enjoy. Serve with your favorite protein and steamed vegetables for a complete meal.
Basmati Rice, Chickpeas & Toasted Almonds
The age-old combination of rice and beans takes on a bit of an Indian flavor here with the use of basmati rice (an aromatic rice grown primarily in India) and chickpeas, another ingredient common to Indian cuisine. Top with cilantro and toasted almonds for a burst of zesty flavor and a bit of crunch.
Wild Rice Pilaf with Pumpkin Seeds
Wild rice and brown rice are good companions in a pilaf. They have similar chewy textures and take about the same amount of time to cook. In addition, using the mixture stretches the expensive wild rice with a less expensive grain. Add roasted pumpkin seeds and sweet currants to the pilaf before serving for an extra punch of flavor.
Onion, Mushroom & Bulgur Pilaf
Bulgur is wheat kernels that have been steamed, dried, and then cracked. Cremini mushrooms, onions, garlic, and tarragon deliver a delicious taste to this bulgur-based pilaf. For a vegetarian version, use Mushroom-Onion Broth instead of chicken broth.
Farro with Wild Mushrooms
The star of this dish is wild mushrooms, either shiitake or porcini. The leading co-star is farro, an ancient grain and good source of beta carotene, magnesium, and potassium. Farro’s slightly nutty flavor is underscored by the earthiness of dried wild mushrooms and sage.
Kasha Varnishkes
Kasha (buckwheat that is hulled and toasted) + Varnishkes (bow-tie pasta or farfelle) = Delicious! In this Middle European dish, the onions are caramelized, and the kasha is bathed in egg whites and then sautéed in a rosemary flavored broth until tender. Prepared bow-tie pasta is added to complete this savory dish. Enjoy with steamed vegetables.
Baked Ratatouille & Grits
Ratatouille is a French dish with baked or stewed vegetables that contains eggplant, zucchini, and tomatoes. Hominy grits are a coarsely ground white corn that is boiled into a creamy side dish. Although the more typical way to serve grits in this country is as a breakfast dish, here they have a savory ratatouille-like topping and would make a good accompaniment to grilled poultry or fish.
