Almost three weeks have passed since my last post. Yeah. This wonderful, great kitchen alphabet challenge. And I have fallen off the wagon but hard.
I realize I have lost all credibility
with my readers. There is no reason to read Be Food or believe a word I
say. So, while I still write this blog for you, dear readers, I mostly
write now for myself.
Okay. At last post, I was
enthralled by the whole grain farro. Which, upon further research,
turns out to be sold as a whole-grain...but is a wheat-type grain...bad
news bears for any of you gluten-free folk out there (and I know of
My latest grocery store discovery a couple of weeks ago was this little prize:
I know you want to pronounce it like 'freaky'...but no, it's free-kah.
It sounds so very exotic and Middle Eastern-originating. It's used in
similar ways to farro or quinoa or bulgur or even rice. I substituted
it for farro in a mushroom soup and it worked well. Personally, I like
the nutty chewiness of the grain.
is the super-yellow filter on my iPhone...what was I thinking? It does nothing for the appealingness of the dish. Grrr. Anyway,
this was our dinner last night, along with a nice chunk of bread. I
had one bowl and was quite full...which is the nature of whole grains
like farro, freekeh, etc...it's a WHOLE grain and that means you're
getting the bran, the chaff, the germ...all of it...because all of it is
good. It's a spoonful of mini fiber-bombs.
But I have
to question the packaging of my local grocery store. "Greenwheat
Freekeh"? By definition, freekeh is a young, green wheat that's had
some minor processing done to it (cracked, roasted, etc). So why put
the greenwheat adjective in there, when it's clearly redundant?
Probably to give not-so-worldly consumers a descriptor they can buy
into...greenwheat. I guess that sounds mildly recognizable? Like that
would have been the deciding factor! They already had me at 'Freekeh'.