FoodPress

Serving up the hottest dishes on WordPress.com.

Serving up the hottest dishes on WordPress.com.

Featured Tag: Grains

Author Article Written
pushmeforward 5 years ago
urbanchickpea

Golden Wild Rice Salad

Beets. Nothing polarizes the sexes quite like them. Well, maybe frozen yogurt, strip clubs, and perhaps inane declarations about the differences between men and women. Nevertheless, lots of men I know think that beets taste like dirt, and many of the women I know like the fact that they taste like dirt. But that’s where golden beets come in. They have a slightly mellower, less “earthy” flavor than their red brethren and they are still packed with folate, potassium, and beta-carotene.

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5 years ago
Nette 6 years ago
buttersweetmelody

Bitter, Sweet and Salty: Barley Faux Risotto

Good afternoon, cooks, bakers, foodies and other humans I have developed an obsession with grains! Specially now that I know the amazing world of they’re savory counterparts. Just like the savory oatmeal I was used to eat barley for breakfast and sweet. Mostly, I mixed it with oatmeal, but this time I ran out! What’s a girl to do? Get creative in the kitchen of course! I don’t know why I called this a risotto…it really isn’t. Just play along with me, won’t ‘ya? This is SO easy, I mean I can’t stress…

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6 years ago
fabulousfoodie 5 years ago
breadetbutter

Onde Onde

Onde-onde is a Malaysian snack which most Malaysians know and love. It’s made from a few key “Malaysian” ingredients – aromatic pandan (screwpine) leaves, grated fresh coconut, and palm sugar. It’s not all too dissimilar to glutinous rice balls (tang yuan), as it’s also made from glutinous rice flour. The only difference is that instead of using water to make the dough, you use “pandan juice”, which is extracted by whizzing the pandan leaves with water.

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5 years ago
Wendi

Easy Brown Rice

Yes, that really is a shot of my pantry. No, it’s not pretty. What is also not pretty is my reliance on Uncle Ben for quick brown rice. It’s really quite seductive…a mere 90 seconds from pouch to plate. But on a per serving basis, I’m getting the short end of the stick. For what I probably paid for those two pouches of Uncle Ben’s parboiled brown (especially if they weren’t on sale), I could have gotten myself a whole bag of rice. Maybe even something fancy and exotic like brown basmati.

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5 years ago
Brooke

Spanish Quinoa

I’m always looking for new things to add to my black bean burgers. I don’t usually eat them with a bun so just the burger alone is never enough. One of the first recipes I flipped to when I got Sarah Matheny’s cookbook was the Spanish Quinoa. Bingo! I love the versatility of quinoa and I already know I am going to love the flexibility of this gem of a recipe. Tasty on a burger, tasty as a side……really tasty when potato chips (preferably Wavy Lays) are used as the spoon!

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5 years ago
heather

Peach & Basil Barley Salad with Balsamic Vinaigrette

I’ve learned it’s not always easy to eat well in a distracted or stressful environment. In fact, such conditions can, and usually do, impact normal eating patterns substantially…In overcoming the obstacles, I am provided with the opportunity to hone a coping method: Make sure a nutritious, delicious meal finds its way to the table. Often these meals are quickly prepared or thrown together last second, but they are always good tasting, good for us and dripping with love. Most of the time, the meals are re-purposed leftovers or riffs on a previous recipes.

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5 years ago
gourmetaddict 5 years ago