Episode 51: Ancient Grains
Cozy Cabbage and Farro Soup, Roasted Broccoli & Cheddar with Crispy Quinoa, and Buckwheat Crepes
Ancient grains may seem like a marketing ploy (and maybe they are…) but we love them for the deliciously different taste they give to our dinners. We break out of our rice, wheat, and corn rut with quinoa, farro, and buckwheat. Try something new with us and see what you think.
Something about a cozy soup that makes us want to curl up with a bowl and a good book. This soup delivers on the comfy factor with a brothy soup made with long cooked cabbage and onions. Chewy farro livens it up a bit and makes for a filling lunch or dinner.
Farro worked well here but you could also use pearled barley or kamut.
Cooking time will vary a bit based on the toughness of your cabbage and age or type of grain used. Give yourself a 10-15 minute window and taste as you go.
Roasted broccoli is a staple in our houses. Why not add some creamy cheese sauce and crunchy quinoa to liven things up a bit?
Watch that you don’t over toast the quinoa or it may become chewy.
Thin whole grain crepes stuffed with ham, cheese, and topped with a fried egg definitely sounds like our idea of a good time. Finding buckwheat flour in your grocery store is worth the effort for these savory treats.
Stuffing the crepes with ham and cheese was absolutely decadent and absolutely worth it. We liked this demonstration.
If you’re just interested in making crepes, we liked this demonstration of how to make the crepe batter and crepes.
From the Smorgasbord:
Keeping warm in winter- kitchen cures.