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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Farro With Cranberries, Pineapple, And Pistachios

Farro is a food composed of the grains of certain wheat species. If you love barley you’ll definitely love Farro. Farro has a slightly nuttier flavor with a chewy texture that’s really delicious.  If you’re one that doesn’t/can’t eat sweets, for one reason or another, this dish will satisfy all those cravings. The natural sweetness in dried fruit once rehydrated is super intense.

Prepared similar to pasta, Farro is cooked in water until tender, or if you prefer, Al Dente. Farro With Cranberries, Pineapple, And Pistachios give a slightly sweeter take on the many traditional recipes that are available.

Cranberry, Pineapple, And Pistachio Farro (2)

Cranberry, Pineapple, And Pistachio Farro (4)

Cranberry, Pineapple, And Pistachio Farro (3)

Cranberry, Pineapple, And Pistachio Farro (5)

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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yields: 2 to 4 servings
Equipment: 3-quart sauce pot

Ingredients:
1 cup of uncooked Farro, drained and rinsed
1 tablespoon Kosher salt
3 cups of unsalted vegetable broth (or water)
1/4 cup dried cranberries
1/4 cup dried pineapple
1/8 cup of pistachios, roughly chopped
1 tablespoon of fresh basil, finely julienned (substitute fresh mint)

Directions:
In a large saucepot on medium heat, place 1 cup of farro with 3 cups of unsalted vegetable broth and the dried fruit. Bring to a low boil and season with Kosher salt. Cook for 25 to 30 minutes, until al dente. When the farro is done, drain any excess liquid that may remain. Add the chopped pistachios and fresh basil, stir to combine. Transfer to a large serving bowl.

Serve warm or at room temperature.

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Mocha Chili Spiced Roasted Asparagus- P.S. Flavor- Artisanal Spice Blends

 

Pam Smith’s daughter Nicole, and my daughter Melissa are longtime friends. Once I really got into blogging about my recipes, it was important for me to acknowledge those people who inspire me.

Pam Smith is at the top of my list. She started out in the area of nutrition, had her own radio program, and now is affiliated with Epcot. She has developed her own line of spice blends and rubs that are AMAZING! My daughter and I have watched her narrate cooking demos, with well-known chefs at the EPCOT Food And Wine Festival. Now Pam has gone on to perform her own food demos with her daughter Nicole narrating them by her side. What a tremendous family achievement.

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I received an early Christmas package from the girls and was so excited to test a recipe out using this Mocha Chili Spice blend.  I decided to roast some asparagus using the Mocha Chili.

Mocha Chili Spiced Roasted Asparagus (4)

Equipment: 1 1/4 sheet pan
Yields: 2 servings
Prep Time: 5 minutes
Cook Time: 10-12 minutes (time may vary depending on the thickness of asparagus)
Ingredients:
1 pound of Asparagus
2 tablespoons of Mocha Chili Spice Blend
1 tablespoon Kosher salt
1/4 cup olive oil

Directions:
Preheat oven to 450 degrees.

Rinse the Asparagus under cold water first. Next, dry all the spears off really well. Once they are all dry, hold each one at both ends, and where they naturally break off, discard the bottom portion.
Place asparagus onto a sheet pan. Next, add the Mocha Chili, Kosher salt, and olive oil. Using clean hands, toss the asparagus spears so they are coated really well. Then spread them out evenly into one layer so they roast nicely.  WOW!, they were so delicious. The Mocha Chili gave the asparagus such a unique flavor profile. For more information visit…

           P.S. Flavor- Spice Blends by Pam Smith, RDN.
Pam Smith will be teaching monthly online classes to go along with the P.S. Flavor Club. Available are 3-month seasonal kits, you can go to www.psflavorclub.com.

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Cilantro-Lime Brown Rice With Black Beans

Let's DishAn Easy

Side Dish

That’s

Gluten Free!

 

 

 

 

 

 

 

Cilantro-Lime Brown Rice With Black Beans

I’m using a boil-in-a-bag quick cooking brown rice for this dish. Truth be told I wasn’t sure about the taste of a quick cooking brown rice. The rice has a slightly nutty flavor. It’s really delicious.  There are some really great products available in local grocery stores today.  I’m okay with taking advantage of semi-homemade dishes.  It definitely allows for more TV time.

 

Prep Time: 10 minutes
Cook Time: 8-10 minutes
Total Time 20 minutes
Yields: 6 servings

Ingredients:
2 bags of boil-in-a-bag brown rice (or white rice if you prefer)
1 can of low sodium black beans, rinsed and drained
1 teaspoon of Kosher salt
1/2  teaspoon of freshly cracked black pepper
1/4 cup of chopped cilantro leaves
2 tablespoons of lime zest
1/4 cup of sliced green onions

Directions:
Boil the rice according to the directions on the back of the box. Let the excess water in the “cooking bags” drain completely before transferring the rice to a large bowl.  Add in the rinsed and drained black beans, lime zest, chopped cilantro leaves, sliced green onions, Kosher salt, and black pepper. Finally toss all the ingredients together.

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Brown And Wild Rice Medley

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Taking help from your local grocery store is not something you should feel guilty about. There’s nothing better than using a few simple ingredients to help make rice,  POP! I found that “Minute Rice” has come out with a brown and wild rice variety, in cups. Basically the rice is ready to serve in sealed cups. What I’ve done, is to jazz it up a bit.  I’m using a store bought Cantina style salsa. I absolutely love this variety of salsa and  I always have a container in my frig.  This is a side dish that pairs well with chicken, pork, or fish.

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Ingredients:
1 tablespoon of olive oil
2-4.4 ounce cups of ready to serve Brown and Wild rice
1 can of reduced sodium rinsed and drained black beans
1 can of shoe peg corn ( large can 11 ounce)
1 plum tomato seeded in finely diced
1/2 a green bell pepper finely diced
1/2 a diced white Spanish onion
1 teaspoon of  Kosher salt
1/2 teaspoon of fresh cracked black pepper
2 tablespoons of Cantina style fresh salsa (available in most produce departments)
2 tablespoons of chopped cilantro leaves

Directions:
First, I saute the diced tomatoes, onions, and green peppers in the olive oil over medium heat. Sprinkle in the Kosher salt and pepper, stirring that though. Once they’ve started softening, about 2-3 minutes, add in the ready to serve Minute Brown and Wild rice. Then add the, drained and rinsed, shoe peg corn and black beans. Stir all this though to combine. Let the black beans and corn to come up to temperature. Finally, add the salsa and stir to combine. Turn the heat off and sprinkle in the chopped cilantro.

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