- Joined
- Jun 3, 2012
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I want to know if anyone cooks with unusual grains. Well not so unusual. Things like kasha (buckwheat), quinoa, amaranth, millet, bulghur wheat, even things a little more usual like couscous or perhaps Israeli Couscous, barley, etc.
I would be interested to hear what others make. Myself, i only cook with quinoa on average but I am always looking for new things to do with it. I have made before: various flavoured quinoas throwing a leftover italian or indian curry sauce in it, or a chinese stirfry with sauce...
I sometimes make a smoky eggplant quinoa, also tabbouleh is good using quinoa as the base grain (and good for those who are gluten free and want some tabbouleh to go with their hummus, falafels etc... I have made quinoa puttanesca before which is also good.
Bulghur, have only had it in Turkish Bride soup.
I would be interested to hear what others make. Myself, i only cook with quinoa on average but I am always looking for new things to do with it. I have made before: various flavoured quinoas throwing a leftover italian or indian curry sauce in it, or a chinese stirfry with sauce...
I sometimes make a smoky eggplant quinoa, also tabbouleh is good using quinoa as the base grain (and good for those who are gluten free and want some tabbouleh to go with their hummus, falafels etc... I have made quinoa puttanesca before which is also good.
Bulghur, have only had it in Turkish Bride soup.