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- Category: Past Issues
From Francoise:
Greetings all. It has finally warmed up enough for the tomatoes, peppers, squash, and cucumbers to
be happy. While waiting for these locally grown beauties to show up in the markets, there will be
picnics and barbecues to plan. Try replacing the familiar salads – potato, macaroni, etc. - with a
grain salad, often called a pilaf. There are many grains, or grain-like items, to try: brown rice,
barley, bulghur, quinoa, millet, couscous, buckwheat, and more. The recipe below is a for a barley
and brown rice pilaf. Use the recipe as is, or as a starting point for your own creation, adding one
or two extra things like chopped red or green peppers, olives, tomatoes, grapes, raisins, dried
cranberries, etc. The salad may be served right away – hot from the stove. Or, chilled thoroughly,
adding the nuts and any other additions just before serving.
Barley & Brown Rice Pilaf
2/3 cup barley ~ 1/4 cup brown rice ~ 3 tablespoons olive
oil, divided ~ 1/2 cup chopped onion or shallot
2 cups chicken broth ~ 1 teaspoon finely chopped chipolte
pepper in adobo sauce ~ 2 cups fresh baby spinach
1/4 cup finely chopped fresh herbs (any kind - I use thyme,
rosemary, and cilantro) ~ 1 tablespoon fresh lime juice
Salt, to taste ~ 1/2 cup toasted walnuts or pecans
Rinse the barley and the rice. Set aside. In a large saucepan, saute onion
in 1 tablespoon of the oil, but do not brown. Add barley to the pan and
saute until the barley begins to color. Add broth, chipolte, and rice to the
pan. Bring to a boil; reduce heat to low, cover and simmer gently for
about 45 minutes. Check the pot after about 30 minutes, adding
additional water if all liquid has evaporated. Remove pot from heat, and
add the remaining 2 tablespoons oil, spinach, herbs, lime juice, and salt.
Add nuts just before serving. Serves 4-6