Category: Spring Rice, Grains and Beans

Fall Rice, Grains and Beans

Barley Pilaf

An old favourite of mine; excellent served with roast pork loin, especially a juicy, bone-in roast . I also use it as an accompaniment to my hazelnut chicken breasts and anything else that takes my fancy! Like I said before,

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Spring Rice, Grains and Beans

Ramp & Sausage Risotto

Ramps (also known as wild leeks), can be found either in the wild, if you know where to look, or at the Farmer’s Market in the spring.  They are really, really tasty and something I hunt for in the spring!  Figuratively speaking

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Baked Polenta With Onions And Bacon

For a printer friendly version of this recipe, click here. Joe likes it!  That’s what the note at the top of the recipe says! The polenta is prepared in the microwave then finished in the oven. I think it would

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Milanese Rice

I like to make this rice, a baked “risotto” to accompany Osso Bucco. It’s not the usual cooked on top of the stove, stirring almost constantly, so it does make things a little easier for the cook. However, feel free

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Creamy Polenta

For a printer friendly version of this recipe, click here. This version of polenta is basically one that requires very little stirring;  a good thing in my eyes! 4 cups water 1 tsp. salt 1 cup polenta (not quick-cooking) 2 Tbsp.

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Polenta With Fontina And Thyme

I made this polenta the first time on a rainy November night and served it alongside braised lamb shanks. It was the absolute perfect thing to accompany the lamb. But, don’t hesitate to serve with steak, chicken or pork. How about

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Middle Eastern Couscous

This couscous would make an excellent accompaniment to Lamb. Makes 6 Servings 1 ½ cups water 2 Tbsp. butter 1 Tbsp fresh lemon juice 1 tsp. salt 1 ½ cups couscous ½ cup green peas, blanched if fresh or thawed if frozen

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Saffron Rice With Chorizo

I think this makes a great side dish for barbecued chicken, fish or seafood but you could have it any time of the year! Makes 6-8 Servings ¼ cup EVO 1 large onion, chopped 1 large red bell pepper, chopped

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Barley Risotto With Leeks and Peas

Quite simply, I love barley whether in soups or a casserole or in my version of barley risotto. It is creamy and dare I say it, “good for you”. Makes 4 – 6 Servings 1 cup pearl barley, placed in a

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