Healthy Food . . . . . . Fresh Ingredients . . . . . . Easy Recipes . . . . . . & Musing from an Expat in France
Rice and Grain Side Dishes featuring Basmati, Arborio (risotto), quinoa, barley, bulger, and so on…. what ever strikes my fancy
The holidays are coming. Are you looking for something new to put on your table this year? Are you thinking about defying tradition and serving something other than Green Bean Casserole with your Thanksgiving turkey? Maybe you just decided to make life a bit easier for yourself…. If you want to stay with a fall … Continue reading…
There is a classic Italian dish, Risi e Bisi, (Rice & Peas) that we love. It’s a proper risotto and, while easy (like all my risottos) still requires a bit of attention and work. One does have to stir occasionally, and the Parmesan has to be freshly grated. This isn’t it. This Rice & Peas … Continue reading…
I pulled out my summer squash plants today. I usually pull 2 of them out in August (I have 4) because I’m tired of all the squash and have no more room in my freezers. This year they got powdery mildew in August and quit producing. When the weather warmed up and dried up they … Continue reading…
There was a time when I very carefully planned our weekly menus to include potatoes, rice, pasta and quinoa at least once. I’d usually toss in polenta or couscous as well. One can find one’s self slipping into a rut so slowly that it’s not noticed until firmly entrenched. Then something shocking happens…. When the … Continue reading…
I just checked on the internet to see if there is a difference between cornmeal and polenta. There is. It is and isn’t a big difference. They are both ground corn. The difference has to do with the type of corn, the way it’s ground and how it’s made. This article explains it better: polenta. … Continue reading…
Normally I would make this with wild or field mushrooms, but, since I’m not going to the markets at the moment (pandemic) I used brown cremini mushrooms. Also, because you can’t tell be looking, I used a yellow tomato because that was the last ripe tomato from my garden. I peeled it first – a … Continue reading…
I love rice and vegetable gratins. I really love any kind of a gratin that doesn’t require much, if any, advance preparation. It’s the same reason I don’t (usually) brown meat before putting it in the slow cooker. I’ve gotten to be a lazy cook. Or, maybe, I’ve just gotten to be a more efficient … Continue reading…
