Category: Fun with Whole Grains and Lucid Food

  • Buckwheat Crepes with Greek Yogurt and Fresh Fruit

    Makes 8 crepes Buckwheat adds a delicious sour note to crepes and breads. As a crop, buckwheat gives a boost to the environment because it suppresses weed growth and provides nectar for honeybees. It requires little to no chemical fertilization and actually adds nutrients to the depleted soil on which it’s grown. I like to […]

  • Savory Millet and Hominy Cakes with Cilantro Jalapeño Sauce

    Makes 8 cakes The cakes can be seared in a pan instead of baked. For additional serving options, put a dollop of yogurt or some crumbled feta cheese on top. Or serve grilled chicken or fish on top of the cakes, and garnish with the sauce. Ingredients 2 tablespoons canola or olive oil for cooking, […]

  • Lemony Gold Beet Barley Risotto

    Serves 6 Barley replaces the traditional Arborio rice here for a textured, nutty-tasting whole-grain risotto. Soaking the barley overnight reduces its cooking time. Gold beets have a sweet, mellow flavor. When roasted with the skin intact, their beautiful color is preserved. Wait to salt the risotto until you’ve added the ricotta salata; as the name […]

  • Creamy Farro Salad with Shaved Fennel, Beets and Radishes

    Serves 4 Farro is the Tuscan name for spelt, a hard brown wheat traditionally eaten in Tuscany, Italy. Farro looks similar to short grain brown rice, and has a nutty, earthy taste. Farro’s chewy texture holds up even after long cooking. Because of its hard texture, it’s good to soak farro overnight in order to […]