A great way to add more flavor to grain salads is to cook the grains in something flavorful, like a good
old vegetable stock or maybe even some coconut milk?
Not exact matches
4 -5 young leeks or 2
older — larger — leeks, washed and sliced 1/2 teaspoon olive oil 300g maftoul 750 ml
vegetable stock — I use Marigold bouillon 1 tablespoon extra virgin olive oil 1/2 tablespoon lemon juice
The legend of kimchi's origin tells of a poor farmer whose
stock of
vegetables had been reduced to a few withered
old cabbages.
After searching for the most nutrient dense, healing food she could find to help heal her eldest daughter's damaged digestive system, journalist, author and foundational food advocate Nicole, found the very best medicine came from rediscovering some of our
oldest traditions.Simple, elegant and beautiful, the practice of culturing
vegetables, making
stocks and hearty soups and stews has provided the restorative qualities she had searched for.Nicole's parents were born in Egypt.
Brewing up a big pot of
stock is one of my favourite weekend activities and I've made it every
old which way —
vegetable or herb
stock, beef or chicken bones.
Here's the recipe, which is a modified version of an
old Gourmet Traveller one, but I used silverbeet instead of spinach, chicken
stock and water instead of
vegetable stock, one less leek, and no green lentils, celery or creme fraiche as I was determined to cook with my existing pantry and fridge ingredients.