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Originally Posted by TatumAH
I harvested my garlic crop in August and it been drying and curing in the garage since. Its time to select the largest healthy looking clove and plant them for next years crop tomorrow. The rest will be stored dry and cool until each of them goes to it's final reward. They all hope to end up in the pesto grin, known around here as green crack! Yum, but reek like a leek for a week grin
Sounds de-lish! I'm jelly. Bow


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Originally Posted by pdx rick
Why not brown rice? More nutrients and fiber because you get the whole kernel? Hmm
He's clearly a white ricest!

TAT


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I cooked black rice for the first time last night. Black rice contains high levels of seven different antho­cyanin polyphenols...antioxidents.

I made a mushroom and shallot risotto seasoned with hyssop and sumac(za'atar).

served that with homemade hummus and Lay's Ruffles potato chips.


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Originally Posted by Greger
I made a mushroom and shallot risotto seasoned with hyssop and sumac(za'atar)..
THAT part of the meal sounds so de-lish! smile

I ordred a Mushroom & Thyme Risotto with Parmesan from the meal kit company for November 18th. smile


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Originally Posted by Greger
I cooked black rice for the first time last night. Black rice contains high levels of seven different antho­cyanin polyphenols...antioxidents.

I made a mushroom and shallot risotto seasoned with hyssop and sumac(za'atar).

served that with homemade hummus and Lay's Ruffles potato chips.

I have a bag of black rice, but when boiled it turns everything very black. A risotto solves that problem by absorbing all the black tint with the antioxidant goodies that would otherwise go away with Blackwater. Does it take much longer to rosottoize the black rice? Any tips on process would be helpful. I also have a bag of sumac that I have not used for lack of a good idea for it, so may try it like this.

I make lots of hummus for eating with fresh raw veggies, and whatever gets roasted when they are getting a bit long in the tooth. I also spread humus on bread like mayo for tomato sandwiches when mine are in season, which SOB, they are no longer!
,
What goes in your hummus other than tahini , garlic, lemon, S+P, and olyve oil? Mine, depending on who will be eating it, includes more garlic, cumin, turmeric for color, a dash of citric acid for more tartness, and pepper flakes for hot! I try to use dry garbanzos, but I do keep large cans around for impulse hummus attacks!

Last edited by TatumAH; 10/24/21 07:56 PM. Reason: dash for dish

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I make my own tahini which is essentially just ground up sesame seeds with olive oil. But I toast them first in a Dutch oven by spreading them in a thin layer and keep shaking them as they toast over medium high heat. Careful not to burn them though as burnt sesame seeds taste horrible. But toasted ones taste awesome in the hummus! Then mix them with the garbanzos and a whole roasted garlic bulb. Throw in some lemon juice little salt some more oil as needed and there you go for a great hummus.


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I haven’t tried the turmeric and cumin but that sounds good.


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I keep the hummus basic but usually squirt a dollop of Sriracha on top before I dig in.

and I don't peel the garbanzos.

I struggle to eat enough legumes and I eat far too many chips so if I combine the two my worst dietary inclinations are made somewhat healthier.

This was my first go-round with black rice so I'm not going to offer any advice. It takes a long time, it's chewy and it's not a handy processed white carb that soaks up gravy. I cooked it in stock, poured off some of the liquid, added a shallot and some mushrooms, a dollop of cream and some Lebanese za'atar, then let it cook down and tenderize a bit more. It was quite lovely.


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What about saffron rice? I love that stuff but it needs to be made with white rice or it doesn’t taste right. I eat more brown rice than white rice but I make an exception sometimes, especially for saffron rice. First I sauté some chopped up onions then add in the white rice, usually Jasmine, add some chicken stock and some saffron threads and there you go.

I love the flavor of saffron. I guess you could say I’m just mad about saffron.


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We eat a lot of brown and wild rice, but certain Asian dishes just work better with white rice. My wife is from Hawaii, so we do like the "locals" when we make their meals. ("Locals" here meaning Hawaiian locals.) We always use white rice for loco moko, too: That's the simplest dish possible, but quite tasty: Hamburger patty over white rice, smothered in beef gravy and topped with a sunny-side up egg. It's the Hawaiian equivalent of poutine: Quick, cheap, tasty, and filling.

My wife is wheat-intolerant, so we eat a lot of wheat alternatives. Potatoes, rice, corn tortillas, etc. A lot of Progresso soups are wheat-free, but they no longer print "gluten-free" on the labels. You have to read the ingredient list.


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