Eating small at breakfast can mean a few different things. First, it means you can scale back and eat smaller portions. Alternatively, it means you get to try many things without committing to one full-size choice. Following this logic, I'll often get a few mini cupcakes or cookies in the afternoon instead of one large one, and I've been doing mini versions of favorite breakfast recipes at home, too.
We love grain salads. They're easy to make, travel really well, and are entirely filling. This particular salad combines a few of our favorite things: chewy barley with kale, golden beets, and a little tangy feta.
Arborio rice is the go-to choice for risotto as it has a high gluten content and makes for a creamy, hearty rice dish. But when you're ready to introduce more whole-grains into your diet, there are a wide range of options that work perfectly in risotto recipes, and are just as rich and creamy!
Ah, Soup Week just keeps getting better and better. From vegetarian soups to bean and legume-based soups, there's a soup to suit any taste, mood, and occasion. And today we're feeling good to the grain with a few chewy, nutty soup recipes made with rice and other whole grains. Nutritious and delicious.
I recently got into debate with a friend over, of all things, how to make risotto. I was taught that warming the broth before adding it to the rice was absolutely crucial for a making an excellent risotto, but my friend said she doesn't bother with this step and gets fine results. When she pressed me to explain why warm broth was important, I realized that I didn't actually know. Point, scored. Research would be required.
I've been craving a nice, hearty risotto for a while. With the cold and wet weather recently, I decided this week would be a good time for this type of dish. I had it in my mind that I wanted to make something with mushrooms and leeks. I wanted it to be savory and woodsy, encompassing the flavors of fall. I have a collection of nice dried mushrooms waiting to be used; some chanterelles picked by friends, and some dried porcinis that I picked with my mushroom picking club. The result: savory, warming risotto, with mushrooms and leeks.
Fluffy fragrant rice, richly spiced vegetables, and a scattering of raisins, cashews, and herbs make up this colorful and warming biryani. Whether you eat it as a one-dish meal or as part of an Indian feast, it's well worth the effort to prepare.
I don't think I'll ever get tired of one-bowl meals. Give me a bowl, a spoon, and a comforting mix of grains, vegetables and protein, and I'm set. Kimchi fried rice satisfies all those requirements — and even includes the underappreciated "pickle" food group — but I always like to add a couple handfuls of shredded greens to the mix for a boost of color and nutrition. Funky, a little spicy, and studded with soft bits of scrambled egg and pops of bright kimchi, it's a quick one-bowl lunch or dinner I could eat anytime.
There were not so distant times when a quick meal always meant a bowl of pasta. These were the days when everyone was touting fat-free eating and big bowls of pasta were seen as a healthy dinner option day in and day out. While I have nothing negative to say about a good bowl of noodles, whole grains are usually where I land for quick meals these days. As we find ourselves entering the cooler months, why not make bigger batches and freeze some for later? We showed you how to do this with brown rice, but it doesn't end there...
Nutty, nourishing brown rice is a great addition to rice bowls and the perfect accompaniment to stir-fries, but its long cooking time makes it a tough sell for busy weeknight dinners. Packaged, precooked brown rice from the frozen section of the supermarket makes preparation quick and foolproof enough for last-minute meals — but why pay extra when it is so simple to freeze your own portioned brown rice at home?