F&W food editors apply their incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.
I’m always looking for quicker ways to cook whole grains. Executive food editor Tina Ujlaki has extolled the awesome Village Harvest frozen grains. I also love Pedon’s bags of dried grains that magically cook in a pot of water (just like pasta) in 10 minutes. I particularly love the blend of five different grains, which I recently sautéed with shallots and mushrooms to serve as a superfast side dish. But Pedon’s products are great in any recipe that calls for farro, barley or wheat berries.
Related: How to Cook with Grains and Legumes
More Delicious Farro Recipes
Grace in the Kitchen
Barley is served at room temperature in this terrific salad with walnuts,
parsley and salty bits of ricotta salata cheese in a lemon-garlic
vinaigrette. © Kana Okada.
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
My Diet Secret: Well, it may be no great revelation, but once I started adding whole grains to my diet at every meal, I began to trim down, have better energy and actually lowered my cholesterol. I (mistakenly) thought that as a distance runner, I could eat whatever I wanted whenever I wanted with impunity. But slowly the weight crept up, as did my cholesterol, at an inverse relation to my energy level. Yeah, aging has a lot to do with it, but that’s all the more reason to be a bit more diligent. I’m not fanatical, though. I eat cake and candy and meat and dairy and butter, but not a lot and not often.
For this salad, I picked ingredients that are: A. easy to find; B. delicious; C. and pack a tremendous health punch. Walnuts are probably the healthiest nuts, with high levels of omega-3, antioxidants and fiber; parsley is high in anti-inflammatories and vitamin K, which is believed to help prevent cardiovascular disease. And the ricotta salata adds a bit of lean protein richness. Without getting preachy—because nothing’s more annoying than an overly zealous reformed anything—making a big batch of grain salad and eating it over the course of a few days is a real game changer. SEE RECIPE »
Related: Salads with Grains
Great Ricotta Recipes
Andrew Zimmern's Kitchen Adventures
Celebrate St. Paddy’s Day with a whiskey-spiked bread pudding. I know, it’s a big fat cliché wrapped in a stereotype inside a whopping pile of ethnocentrism. But it’s amazing—the dish is a winner. SEE RECIPE »
See More of Andrew Zimmern’s Kitchen Adventures