Is it always rice or bread???

[Guest guest]

I was just wondering, what is your favourite grain to serve with (or in) your

spicy dishes? With most asian dishes, rice or bread or noodles is trad. Rice

goes with, well, beans and rice LOL

 

Sooooo do you keep trad and do the rice or (wheat or mixed-grain) bread bit,

or do break out now and then and try a different grain even though it's not the

'correct' thing? What's your favourite???

 

For us, it's usually rice, I confess, but now and then we use quinoa (I always

have some in the house). I'm in a rut! Help!

 

Over to you guys.

 

Best,

 

Pat ;=)

[Guest guest]

I interpreted your question as favorite type of starch since I have

a hard time thinking of bread or noodles as grains. Anyway, with

that caviot, I like potatoes. Thai cooking uses potatoes a lot.

Then if you take my assumption further you get sweet potatoes etc.

 

Keeping with the grain theme, I sometimes switch to brown rice. I

also like fried rice.

 

, " pengwhyn "

<veggiehound> wrote:

>

>

> I was just wondering, what is your favourite grain to serve with

(or in) your

> spicy dishes? With most asian dishes, rice or bread or noodles is

trad. Rice

> goes with, well, beans and rice LOL

>

> Sooooo do you keep trad and do the rice or (wheat or mixed-grain)

bread bit,

> or do break out now and then and try a different grain even though

it's not the

> 'correct' thing? What's your favourite???

>

> For us, it's usually rice, I confess, but now and then we use

quinoa (I always

> have some in the house). I'm in a rut! Help!

>

> Over to you guys.

>

> Best,

>

> Pat ;=)

[Guest guest]

> I interpreted your question as favorite type of starch

 

That's okay ;=) It was just a question - interpret at will LOL

 

> since I have

> a hard time thinking of bread or noodles as grains.

 

Er, wheat?

 

>Anyway, with

> that caviot, I like potatoes.

 

Well, they're definitely not a grain ;=) But ya know that, right? LOL That's

your

point.

 

>Thai cooking uses potatoes a lot.

 

Yes - and of course you get them in Indian dishes too. I was thinking, though,

not so much what we like that's 'starchy' that is *in* the dishes we make, but

what we use instead of the trad rice, bread, noodles to go *with* the dishes.

As I say, if I'm not being very trad and am just throwing together a light meal,

I'll do a stirfry but use quinoa instead of rice. Or I'll use quinoa instead of

rice

with, say, cuban blackbeans. I have also started cooking barley quite a bit -

but that's mostly *in* stews - bread. I like baking bread from kamut rather than

wholewheat too. Occasionally I make southern style cornbread - or polenta,

although less often. Anyone use anything else?

 

> Then if you take my assumption further you get sweet potatoes etc.

 

Oh yeah!!! A man after my own heart. Sweet potatoes are wonderful in flavour.

There's a Moroccan potato and lemon casserole that I posted (it's in the files)

and that's great if you use half or even all sweet potatoes too - a different

dish,

of course, but really good!

 

> Keeping with the grain theme, I sometimes switch to brown rice.

 

Basmati brown is especially tasty!

 

> also like fried rice.

 

;=) yum.

 

Best, Pat ;=)

[Guest guest]

You MUST be joking???? Brown rice is used most

frequently & then arborio. Quinoa is a close 2nd.

Cornmeal is right up there too...recipe for 'polenta

peppers' on the way... Millet is excellent. I have

amaranth & teff but not a lot of recipes for using

them...(hint, hint...anybody??) We eat a lot of

oatmeal. Got some 5 grain oatmealish-like cereal at

the hfs which is fab - has oats, rye, triticale,

barley, & golden flax.

 

I was thinking about trying a carrot risotto w/veggie

stock & shredded carrots. Does anybody suppose it

would be any good?

 

Pat, have you tried 'Helen's Spicy Millet'? If you

haven't, you MUST. Too easy, too yummy.

 

Enough already. Suffice to say I try a new recipe

almost every day. God Bless my sweet babies for

trying it all, too.

 

Bethie

 

 

--- pengwhyn <veggiehound wrote:

>

>

> I was just wondering, what is your favourite grain

>

 

 

 

 

 

 

 

[Guest guest]

Basmati brown is especially tasty!

 

Oh jeez, I forgot about this one....YUMYUMYUMYUM.

Jasmine rice is tasty, too.

Bethie

 

 

 

 

 

 

 

[Guest guest]

Beth Renzetti wrote:

 

> Basmati brown is especially tasty!

>

>Oh jeez, I forgot about this one....YUMYUMYUMYUM.

>Jasmine rice is tasty, too.

>Bethie

>

>

I haven't seen anyone mention cous cous yet...I do love it (either sweet

or savory)....and I'll second you on Jasmine rice! I love the smell of

it when I'm cooking it....

 

Gina

[Guest guest]

oh jiminy, how'd I forget couscous??? MY kids LOVE

that & yea, either sweet or savory!!

Beth

 

I haven't seen anyone mention cous cous yet...I do

> love it (either sweet

> or savory)....and I'll second you on Jasmine rice! I

> love the smell of

> it when I'm cooking it....

>

> Gina

>

 

 

 

 

 

 

 

[Guest guest]

> oh jiminy, how'd I forget couscous???. . .

 

yes, and I forgot to mention bulgur wheat pilaf! All sorts of great grains out

there - as I say, I'm just in a rut. Of course rice is traditional with some

things -

although various breads are also used - but hey sometimes I want to break

the rules and try something different!

 

Pat

[Guest guest]

I like spicy stuff with potatoes. I like hot sauce on plain potatoes

cooked most any way. We used to get a Thai dish in a restaurant that

was potatoes and vegetables in a yellowish green curry sauce, medium

spicy.

 

I have recipes in my personal files that I have not tried yet, some from

here, some from other places that are spicy with potatoes. I will not

post any until I try them out.

 

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[Guest guest]

tabbouli is awesome. It helps that I love parsley,

too.

Pat, google a grain of teh day, try a recipe then

write in & tell us about it!!

Beth