~Grains - The Cook's Cook

Cod Puttanesca with Clams, Broccoli Rabe, and Magic Brown Rice

Steve Sloane — Mon, 21 Oct 2019 15:09:02 +0000

This dinner is great for entertaining because you can prepare it mostly in advance, and when the fish is ready there is no rush to prevent overcooking. It is nice served warm and doesn’t have to be piping hot, especially in summer. If you like wine, this meal goes well with dry white wine and its flavor is strong enough to stand up to a fruity red. I actually had mine with a Cascara iced beverage that my kids brought in from Mexico. It is made from the coffee berry and even without sweetener, tastes sweet and delicious, fruity, like a fine wine and dry like unsweetened iced tea. It packs a mild caffeine buzz. I don’t think it is available yet in the United States.

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Risotto with Sage, Onion, and Crisp Prosciutto

Denise Landis — Mon, 01 Apr 2019 14:01:56 +0000

Fresh sage, onion, and prosciutto are an outstanding combination of flavors, perfect for risotto. With arborio rice, canned broth, and an onion from your pantry you can put together an easy and elegant meal.

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Min’s Brown Irish Soda Bread

Miriam Dunne — Fri, 05 Oct 2018 14:50:03 +0000

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Quinoa-là-là Salad with Turmeric Tahini Hollandaise

Rebecca Leffler — Sat, 08 Sep 2018 14:10:09 +0000

Summertime calls for lighter fare that won’t weigh you down or make you sweat in the kitchen. But who really wants to eat a plate of bland lettuce? This salad provides protein-packed quinoa and roasted sweet potatoes that are lightened with arugula and herbs and drizzled with creamy tahini hollandaise. This is a detoxifying (arugula!), beautifying (sweet potato!), energizing (quinoa!) and très delicious dish that is easy to prep in advance. Take it away for a summer picnic or dress it up at home for a beautiful display to serve to guests (just increase the portions). Vary the sweet potato with other roasted, seasonal vegetables (butternut squash in the fall, carrots or asparagus in spring, kabocha squash in winter, eggplant or zucchini in summer). Any tender fresh greens can be swapped for the arugula and grains or seeds (buckwheat, millet or brown rice) can be used in place of quinoa.

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Rice Pilaf

Elaine Nollet — Thu, 06 Sep 2018 15:11:03 +0000

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Wild Mushroom Risotto

Annabel Hughes — Mon, 23 Jul 2018 13:00:27 +0000

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Salmon Bibimbap

John Gregory-Smith — Wed, 11 Jul 2018 15:11:14 +0000

Bibimbap is a classic Korean rice dish. Cooked rice is put into a boiling-hot stone bowl, so that it forms a crunchy base. Different toppings – salmon, eggs, vegetables or pork – are added, and the dish is served with kimchi and a soy-based sauce. To get that crispy base, make sure, when you cook my salmon version, that the pan is really hot before you add the cooked rice.

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Squash Risotto with Roasted Kale

Kerry Altiero — Fri, 18 May 2018 16:34:39 +0000

On an –11ºC (12ºF) day last winter, I met with our farmer, Anne Perkins, to plan the next season’s plantings. I got thinking about how these kinds of meetings have been happening at the farm for so many generations. The Benner family owned the place from the ’40s through the ’90s, and after I moved in, their friend Ben, my 85-year-old neighbor, continued to store his carrots, squash, onions and potatoes in the basement next to the cistern. We’re now planning to grow more storage crops, which we’ll be storing in the same place.

Talking about all those hardy vegetables gave me a hankering for this squash risotto, which is a perfect comforting, hearty, vegetarian meal for a cold winter’s day. I think plain risotto should usually be served as an appetizer or side, as after a few bites the uniform texture and gentle flavor lose their appeal. Adding squash and kale, however, creates a variety of tastes and textures that stays delicious to the bottom of the bowl.

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Spirulina Millet

Sharon Gannon — Thu, 19 Apr 2018 02:22:01 +0000

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Wild Mushroom and Butternut Squash Risotto

Mara Lubans-Othic — Tue, 20 Mar 2018 15:11:15 +0000

by Chef Nicci Good-Stokes

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Wheat Berries with Broccoli Sprouts

Denise Landis — Mon, 19 Mar 2018 20:00:55 +0000

With their chewy texture and slightly nutty flavor, wheat berries combine beautifully with a wide variety of ingredients. Serve them at room temperature mixed with finely chopped scallions and herbs, mix them with chopped pecans and dried cranberries, or serve hot tossed with sautéed vegetables.

In this recipe we cook them in vegetable broth, add a seasoned dressing to the hot berries, and toss with fresh broccoli sprouts. If you can’t find broccoli sprouts, use another type of leafy micro-green or sprout.

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Kamut® Salad with Oranges, Leeks, and Blue Cheese

Maria Speck — Fri, 12 Jan 2018 13:00:47 +0000

In this colorful salad, Kamut®, an ancient wheat variety, provides superb chew — each bite interspersed with juicy oranges, crunchy walnuts, and pungent blue cheese. Use spelt, wheat berries, or gluten-free sorghum for variations. This salad makes for a satisfying yet light lunch, or serve it next to grilled chicken or steak.

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