This, like all of the French Fridays with Dorie Indian-influenced recipes this was good, but I wanted a little more…something. It was a very nice rainy, cold weather meal though. The only substitutions I made were hul-less barley for the pearl barley and a sweet potato for the parsnip – only because these were the ingredients I had and I didn’t want to go out and get pearl barley and a parsnip. Lazy.
The recipe for the soup can be found online here at the Chicago Tribune.
I decided to give mine a little more ooomph. One of my favorite French soups are the ones with a pistou on top – so that’s what I did here. The verdict: it was really good. We ate the rest of the pistou with some crackers (which is how most pistou/pesto leftovers come to their end here).
Here’s a link to everyone’s vegetable barley soups this week. And the Cilantro Pistou recipe is below.
. . . → Read More: FFwD: Vegetable Barley Soup with the Taste of Little India, with Cilantro Pistou
In writing an intro for this recipe, I was going to link to all of the other farro recipes I’ve made but then I realized that I’ve only posted about one other — Farrotto with Sausage, Sun-Dried Tomatoes and Saffron. Maybe I’m thinking of spelt? I do enjoy that whole grain a whole lot (see what I did there)?
So. Yeah. Farro. I have a HUGE container of it at home and I’ve decided it’s time to start working my way through that. And a good option for that 2014 project is to use farro instead of pasta on occasion. Of course, farro is nothing like pasta and it will certainly be a different dish, but the results can be just as tasty. Take this roasted broccoli rabe recipe, for instance.
The grains of farro get plump and chewy and mix well with the still slightly-bitter rabe and spicy harissa. A little goat cheese on top adds some creaminess. Delicious! Roasted broccoli rabe gets a little crunchy in parts, almost like kale chips, so you do need to keep an eye on it while it’s in the oven.
And while you can . . . → Read More: Farro with Roasted Broccoli Rabe & Harissa
This week’s French Friday’s with Dorie was a salad, which was just perfect because earlier in the week it was definitely salad weather around here. In addition, I was pretty excited for this one as I practically had everything already (always a bonus)!
I did use spelt berries instead of wheat berries, but I don’t think it made any noticeable difference in the finished dish. I halved it (since there are just two of us), skipped the tomato, and used a jazz apple instead of strictly red one.
For those that don’t have Around My French Table yet, this is basically just a tuna salad that is mixed with a Dijon vinaigrette, onion, apple, celery, chopped hard boiled eggs, avocado, red bell pepper, and cooked wheat (or spelt) berries and served over greens — in this case arugula. So delicious — crunchy, cool, and really flavorful!
Here’s a link to everyone’s posts and my photos below.
. . . → Read More: FFwD: Wheat (Spelt) Berry and Tuna Salad
Well. Like the rest of the west, we are having a bit of a heatwave here. Which isn’t that surprising I guess because it is summer, but it is still Portland, so yeah, I am honestly a bit surprised. When the weather is all hot, gross, and annoying outside, this is a great dinner option. Aside from cooking the sorghum (which you can do in the morning, when it’s still cool), the only heating involved is to quickly sear the tuna.
Sorghum (also called Milo) is a fun little ancient whole grain that, “was collected 8000 years ago in Southern Egypt, in a place called Nabta Playa. Sorghum was domesticated in Ethiopia and Sudan and from there moved throughout all of Africa, where it remains an important cereal grain.” (Whole Grains Council). It is also gluten free if that’s the sort of thing that matters to you.
Now, if you don’t have any sorghum (but you really should — it’s easily found nowadays at Whole Foods, plus New Seasons and probably even Fred Meyer in the pdx area), you could easily substitute quinoa or even brown rice for the salad. And . . . → Read More: Sorghum Sushi Salad with Seared Tuna and Avocado
Recently, Freekehlicious offered to send me some Freekeh from to try, which was very exciting, as I had heard of the grain before and had wanted to experiment with it for awhile.
So, what is freekeh, you ask? Well, freekeh is a grain that I think looks a little like spelt. “Young roasted green wheat is harvested while still young and green, then parched, roasted and dried. The process captures and retains the grains at the state of peak taste and nutrition.” And besides that, it’s just a really tasty whole grain and a healthier replacement for rice (or even pasta).
The cooking time is about what you would expect — 20-30 minutes. For the sake of experiment, I tried soaking it for 8 hours, while I was as work, before cooking and was able to then cook it in about 10 minutes (this was the cracked freekeh, but I’m sure that would work with the whole grain freekeh as well).
When looking for inspiration for freekeh, I turned to one of the cookbooks that I usually look to first when I need some ideas on what to do with . . . → Read More: Freekeh with Green Onion Sauce, Toasted Walnuts, Asparagus and Tuna + a Giveaway