Grains and Rice
Originally from the Mediterranean, farro is a nutty, delightfully chewy ancient grain. Here, smokey bacon, chard and apples mingle perfectly to create a flavorful and nutritious twist on holiday stuffing.
Butternut squash adds warm flavor and creamy texture to traditional tamale batter.
The beer in this soup gives it a surprise kick and mellows the sweetness of the carrot and parsnip. Thick and textured, and practically a stew, it’s a hugely filling, nutritionally sound soup that’s also a snap to put together.
Readers shared their recipes for veggie-bean burgers, including one in which beans are cooked on the grill in cast iron beside smoking wood chips.
Quick, easy, scrumptious, and summery!
Savory and satisfying, this wild rice salad soaks up the richness of tomatoes and olive oil beautifully. If you haven’t explored wild rice yet, don’t wait another moment.
This recipe is for pappardelle, flat ribbons of pasta that are often served with hearty sauces. The amount of egg yolk adds wonderful suppleness to the texture and richness to the flavor.
This non-traditional version of the New Year’s Day classic puts the hot sauce into the peas themselves.
A complex fall salad that can act as a full meal.
Enjoy this meal outside on a warm summer evening. Kids can help put together their own personal packets.
This recipe for Farrotto–a risotto made with farro, an ancient strain of wheat–sings of springtime with fresh green peas, asparagus, mint, parsley, and fresh goat cheese. It a great and hearty dish for a potluck or family gathering.
The perfect treat for the winter weekend bunches, this pear brandy-infused oat brulee comes from chef Matthew Cox of Bob’s Red Mill, 2009 World Porridge Making Champion.
A warming fall meal. The Japanese rice takes on the fragrance of the mushrooms.
Farro is an ancient grain, highly nutritious and tasty. Recipe from the Food Front Co-op Deli
from Kjeld and Melissa Petersen of Wild Plum Catering