So, I finally found a health food store! (Tried the Google thing & nothing came up except one I've already been to that specializes in vitamins, not food.) This one was featured in a story in the local paper about GMO foods, and I finally made my way there today.
And spent entirely too much cash on organic food (the only kind they carry, apparently).
So now I am looking for recipes for the things I've never cooked before. I already have one for quinoa with curried cauliflower, and I can certainly do the Google thing and look for more, but I thought it would be fun to ask my fellow Kossacks for their recipes.
Please follow me below the orange vermicelli for more:
Here's what I bought:
(1) black quinoa
(2) red quinoa
(3) split mung beans
(4) pearled farro
(5) Forbidden (black) rice
(6) cranberry beans
(7) winter wheatberries (white/soft)
(8) spring wheatberries (red/hard)
(9) pearled barley
(10) French lentils
(11) short grain brown rice
(12) pesto sauce (I just had to...love pesto)
I can figure out what to do with most of it, but am curious about the difference between the two wheatberry types. I also have no clue about farro and Forbidden rice.
Also, although I've made white quinoa before, I don't know what flavor differences there might be with the red and black varieties -- anybody know?
I'll start us off with the recipe I found for quinoa:
http://www.whatwouldcathyeat.com/...
Curried Quinoa with Cauliflower
2 tablespoons oil (canola, high-oleic safflower, or olive oil)
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 carrot, cut into 1/2 inch half-moons
1 small head cauliflower, broken into small florets
1/4 teaspoon salt, or more to taste
5 teaspoons curry powder
1/4 teaspoons cayenne pepper
1 cup water
1 cup frozen peas
1 cup quinoa (recommend Ancient Harvest’s no-rinse variety)
Heat the olive oil in a large skillet. Add the onion, garlic and carrot, and cook over medium heat for 5 minutes. Add the cauliflower, spices and salt, and cook for another minute. Add 1 cup water, then cover and simmer for 12-15 minutes, until vegetables are tender. Add the peas during the last minute of cooking.
Meanwhile, cook quinoa according to the package directions. Mix the curried vegetables into the quinoa and serve. Top with nonfat yogurt, soy yogurt or raita, and toasted slivered almonds.
N.B.: Because my quinoa comes in bulk, there ARE no package directions. Basically, rinse it thoroughly to get rid of a foul-tasting something coating it (some quinoa comes pre-rinsed but I doubt the bulk variety does) and cook it just like rice: two cups water to one cup quinoa.
Also, the first time I made it, I forgot she cooked the quinoa separately, and just made the whole recipe as if I were making a pilaf: turns out it's good both ways.