Home
In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Garden gourmet: A delightful combination of whole grains, nuts, herbs and fruit

By Mollie Katzen





JewishWorldReview.com | We hear a lot about whole grains and how good they are for us, yet many of us cook and eat them only rarely, if at all. Yet they are a wonderful thing to discover! Nutty, earthy and filling in the best sense of the word, they combine readily -- both with one another and also with contrasting ingredients, such as herbs, dried fruit and nuts.

Each grain -- barley, whole wheat berries, brown rice -- has its own distinct personality in this lovely pilaf. Golden raisins, chives, mint and dried apricots lend touches that are slightly exotic and yet homey and familiar. Do try to find fresh mint. It's an important feature of this dish, and dried mint will not achieve anything near the same effect.

The various grains need to cook separately. It's not a lot of work -- you just need several pots with lids.

Begin cooking the grains well ahead of time.

The cooking times for the grains are approximate, as are the amounts of water. In each case, do a taste test to determine when they're done to your liking. Also, check the water level while they are cooking. You may have to add just a little extra if they seem dry. If there's any extra water left when the grains are cooked, just drain it well.

This dish keeps well for five days or longer if tightly covered and refrigerated. Reheat gently, covered, in a 300 F oven or in a microwave. Or enjoy it at room temperature or cold -- it's great for lunches or snacks as well as for a side dish.





WHEAT BERRY-BARLEY PILAF WITH MINT, CHIVES, RAISINS AND APRICOTS

Makes: 8 to 10 servings


  • 1 cup uncooked wheat berries

  • 1 cup uncooked pearl barley

  • 1 cup uncooked long grain brown rice

  • 3 tablespoons cider vinegar

  • 1 tablespoon lemon juice

  • 3 to 4 tablespoons roasted walnut oil or canola oil

  • 1/2 teaspoon salt

  • 1 1/2 cups (packed) golden raisins

  • 3/4 cup (packed) minced fresh chives (scallions may be substituted--be sure to mince them very fine)

  • 1 bunch large fresh mint leaves, minced (about a cup, minced) 8 to 10 plump dried apricots, chopped or cut into strips

  • 1 cup chopped walnuts, lightly toasted (optional)




WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here.


Soak the wheat berries for about 30 minutes.

Meanwhile, combine the barley and 2 1/2 cups water in a saucepan. Bring to a boil, partially cover, and simmer over very low heat until tender (about 40 minutes).

Place the rice and 1 3/4 cups water in a small saucepan. Bring to a boil, partially cover, and simmer very quietly for about 40 minutes, or until tender.

Drain the wheat berries and place them in a saucepan with 2 1/2 cups water. Bring to a boil, cover and simmer until tender. This will take about 1 to 1 1/4 hours.

When all the grains are cooked, combine them in a large bowl. Stir to let excess steam escape. Gently mix in the remaining ingredients except the walnuts, and serve hot, warm or at room temperature (or even cold), with the walnuts sprinkled on top, if desired.

Mollie Katzen is the best-selling author of the legendary "Moosewood Cookbook," Ten Speed Press. Her most recent title is The Heart of the Plate: Vegetarian Recipes for a New Generation

Sign up for the daily JWR update. It's free. Just click here.

Interested in a private Judaic studies instructor — for free? Let us know by clicking here.






© 2014, Mollie Katzen. Distributed by Tribune Media Services Inc.

Quantcast