Weekend Cook and Tell Round Up: Great Grains
Last week on the Weekend Cook and Tell we asked all of you to delve into the healthy, nutty (health-nutty?) world of cooking with grains. We're curious what you guys do with farro, wheat berries, quinoa, and the other grains that make up your local natural food store's bulk section. As usual we were met with all sorts of brainy ideas. Let's take a look at some of our favorite graintacular contributions.
With plenty of summer fruit kicking around we're loving TheKitchenWitch's sweet, salty, and nutty Cracked Wheat Salad with Nectarines, Goat Cheese and Pistachios.
May_be shared a recipes from one of our favorite vegetarian cookbooks, Plenty, Eggplant roasted with Chermoula, and topped with an Herbed Bulgur Salad and Yogurt. Judging by our experience with Yotam Ottolenghi's recipes, we have a feeling that this was one mindblowing bulgur experience.
somaR added two great grain entries to the challenge, a kitchen sink style Barley Salad with Peppers, Beans, and Everything Else and a triple-A Quinoa Salad with Apricots, Asparagus, and Almonds.
To say that Aya Kristen Alt is a fan of grains is a great understatement. Her everyday breakfasts are made up of wheatberries, quinoa, millet and kasha all mixed together with almond milk and some fruit and agave, and she has a killer recipe for Millet Zucchini Muffins.
Ken G has us thinking that we need to do some experimenting with rye berries after reading his recipe for a summery salad that includes peppers, tomatoes, jalapeño, and feta.