Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
Rice and Grain Side Dishes featuring Basmati, Arborio (risotto), quinoa, barley, bulger, and so on…. what ever strikes my fancy
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…
This classic Italian dish is normally served as a first course (as are most pasta and rice dishes in Italy). We think it makes a great, creamy side dish. The authentic version is more like a thick soup, but I made this a bit thicker. Still, like all risottos, it should be creamier than many … Continue reading…
The recipes in my Chinese cook books suggest that, if there is a vegetable in fried rice, it should be peas. They also include the addition of an egg. I do know how to make more traditional (I think) version… sort of. I added snow peas to this Fried Rice. But I made this in … Continue reading…