applecrisp1
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Post by applecrisp1 on Jun 9, 2018 11:25:46 GMT -5
I bought a bag of Ancient Grain Blend from Vitacost (says it has wheat berries (farro, freekeh, grano, red wheat), red rice & rye berries). Not familiar with some of them or never had them. Or more like it, not really sure what they are, is one more of stand out nutritionally/how they differ ... I do cook with farro and really like it. I first tried it after sally suggested a recipe on the old CLBB and I have bought it many time since.
Anyway it got great reviews, it was on sale, so into my online shopping cart it went. I want to add some more variety to what I'm eating since its getting a bit boring, just think in one dish, five new things. Ha.
I think TJ's sells something similar but I've never tried it.
Not sure what I will do with it, perhaps just a cold salad with some nuts, have dried cranberries to use up and .... Of course any ideas would be great.
It does take awhile to cook, so any reason why I couldn't freeze some of the leftovers before I mix with other ingredients?
Thx.
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Post by emma on Jun 9, 2018 16:11:25 GMT -5
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applecrisp1
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Post by applecrisp1 on Jun 11, 2018 15:45:43 GMT -5
Thx Emma. I'm planning to try it this week. Just like you said, I'm going to freeze some of the leftovers. I've frozen rice many times so had a feeling it would be no prob.
And thanks again for the info!
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Post by beth on Jun 17, 2018 22:38:12 GMT -5
We bought something similar at Costco after they were sampling it. We have cooked it with chicken stock and eaten it in place of plain rice. I haven't done much else with it so far, but we really liked it. I need to remember it and use the rest of it.
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applecrisp1
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I have made 1,543 posts
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Post by applecrisp1 on Jun 18, 2018 12:57:27 GMT -5
emma -- I made the blend over the weekend. I thought it was good (and just like Beth said) can be a sub for plain rice. I ended adding cucumbers, tomatoes etc and then adding a lemon/olive oil dressing, and topped with some feta. I thought it was a bit gummy but fine once mixed in with all the ingredients and at room temp. I might try cooking it like pasta next time (that is how I cook rice too).
beth -- I did the same thing, added a bit of chicken stock concentrate to the water to give it more flavor. I have more in the cabinet, so will be trying other ways to use it in the coming weeks.
Thx.
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Post by soupandstew on Jun 18, 2018 16:31:31 GMT -5
I love mixes like this, and I love farro all by itself. Such a nice chewy texture. The cucumber/tomato/feta treatment sounds great.
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Post by beth on Jun 18, 2018 16:47:49 GMT -5
applecrisp -- did you cook until all the water was absorbed? The mix we have leaves some water to be drained off at the end of cooking. If you let is stand or continue cooking to absorb that remaining liquid, I suspectt it might be a bit gummy.
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applecrisp1
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Post by applecrisp1 on Jun 18, 2018 18:17:03 GMT -5
applecrisp -- did you cook until all the water was absorbed? The mix we have leaves some water to be drained off at the end of cooking. If you let is stand or continue cooking to absorb that remaining liquid, I suspectt it might be a bit gummy. Beth ---- That could be it, perhaps I overcooked (and can't remember if I let it sit for awhile). I'm going to watch the cooking time next time. I wasn't sure if I had it on too low of a simmer so I think I cooked it a bit longer. It was fine once mixed in with the other ingredients and a nice change to my usual brown rice and/or other grain. soupandstew --- Cuc/tomato/feta/lemon/olive etc is one of my favorite combos and love it in a grain salad. Smittenkitchen has a bunch of farro recipes. There is one that has tomatoes in it that is really good (I first hear of it here). This is one of my favs from budgetbytes www.budgetbytes.com/mediterranean-farro-salad-with-spiced-chickpeas/ |
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