 |
|
June 17, 2013
June 12, 2013
Stephanie Hanes: Little girls or little women? The Disney princess effect
Fred Weir: In tweak to US, Russia would 'consider' asylum for Snowden
June 10, 2013
The Kosher Gourmet by Anjali Prasertong: A tart filling so good it might not make it to the crust
June 5, 2013
John Rosemond: Mom, Dad: Talk More and listen less
Kristen Chick: Egypt court sentences 43 pro-democracy workers to prison
June 3, 2013
Molly Hennessy-Fiske: Military judge to consider letting Fort Hood shooting defendant represent himself
May 29, 2013
Andrew Connelly and Helene Bienvenu: The Little Synagogue that Refused to Die
May 24, 2013
Rabbi Tzvi Hersh Weinreb: When I didn't so 'humbly disagree'
May 22, 2013
John Thorne:
They launched the 'Arab Spring' but now yearn for the good old days of a strongman
May 20, 2013
Richard A. Serrano: Is Meir Kahane's assassin now a changed man?
Melissa Healy: Genetic copies of living people from embryos no longer science fiction
Jewz in the Newz by Nate Bloom : Jews Inducted into Rock Hall of Fame; Anton Yelchin co-stars in New "Trek" film; Kutcher (but not Kunis) visits Israel; Jewish TV Star Praises Jewish Rap Star
The Kosher Gourmet by Cathy Pollak: WARNING: This WALNUT CAKE WITH PRALINE FROSTING, perfect for afternoon coffee, is addicting
|
| |
Jewish World Review
Whole grain salads: Healthy eating was never so delicious
By
Diane Rossen Worthington
| 
|
|
|
| |
|
JewishWorldReview.com |
We know that we should be eating more whole grains.
In the farro salad below, sweet nectarines are paired with salty ricotta salata and the assertive grain in a creative combination that works beautifully. Remember that pearled and semi-pearled farro are different and require different cooking instructions.
The Gazpacho-Style Wheat Berry Salad is a reminder of the fading flavors of summer. To make it even easier, look for cooked wheat berries at prepared food counters or salad bars, which cuts out the cooking process and makes this salad a breeze to put together. Try one or both of these and you'll see that healthy eating was never so delicious.
FARRO WITH NECTARINES, BASIL AND TOASTED PINE NUTS
Serves 4
- 1 cup whole-grain farro
- 6 tablespoons pine nuts
- 2 nectarines, chopped
- 4 ounces ricotta salata, finely crumbled
- 16 basil leaves, minced
- 2 tablespoons almond oil, (olive oil can be substituted)
- 1 tablespoon white balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
1. Soak the farro in a big bowl of cool water for at least 8 and up to 16 hours. Drain in a fine-mesh sieve or small-holed colander set in a sink. Pour the farro into a large saucepan, cover with water by several inches, and bring to a boil over high heat. Reduce the heat to low and simmer until tender, about 1 hour. Drain again in that sieve or colander, and then run under cool water to stop the cooking. Drain thoroughly.
2. Scatter the pine nuts in a dry skillet and set it over medium heat. Cook, stirring often, until lightly toasted and fragrant, about 4 minutes.
3. Pour the pine nuts into a large serving bowl. Add the cooked farro. Stir in everything else: the nectarines, ricotta salata, basil, oil, vinegar, salt and pepper.
Make ahead: Store, covered, in the fridge for up to 4 days. For a fresher taste, omit the ricotta salata until ready to serve, and add small amounts of the grated cheese to individual servings.
| 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. | |
GAZPACHO-STYLE WHEAT BERRY SALAD
Serves 4
- 1 cup wheat berries, preferably soft white wheat berries
- 1 pound tomatoes, finely chopped
- 1 green bell pepper, finely chopped
- 1 cucumber, halved lengthwise, seeds scraped out, finely chopped
- 3 celery stalks, cut lengthwise into thirds and then finely chopped
1/2 small red onion, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt (optional)
- Several dashes hot red pepper sauce, such as Tabasco
1. Soak the wheat berries in a big bowl of cool water for at least 8 and up to 16 hours. Drain them in a fine-mesh sieve or small-holed colander set in the sink. Pour the wheat berries into a large saucepan, fill it about two-thirds of the way with water, and bring to a boil over high heat. Reduce the heat to medium and simmer until the grains are tender with some chew still left, about 1 hour. Drain again in that sieve or colander, then run under cool water to bring the wheat berries to room temperature. Drain thoroughly.
2. Place the cooked wheat berries in a large bowl and stir in the remaining ingredients: the tomatoes, bell pepper, cucumber, celery, onion, olive oil, lemon juice, vinegar, Worcestershire sauce, salt (if using), and hot sauce. Set aside to marinate at room temperature for 20 minutes before serving.
Make ahead: Store, covered, in the fridge for up to 5 days.
Interested in a private Judaic studies instructor — for free? Let us know by clicking here.
Sign up for the daily JWR update. It's free. Just click here.
To comment, please click here.
© 2013, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.
|
