Tuesday, November 8, 2011


It's a very special grain. But I'd totally take it home to my mother.

Especially considering that I probably don't get enough protein in my diet, and this is a relatively high-protein grain. I put it in a salad with persimmon, pistachios, mixed greens, shallots and scallions (overkill? who cares). Dressing: olive oil, rice wine vinegar with a shot of white vinegar, a little lemon juice, salt, pepper, cumin, paprika, and dried mint. Andy ate it all before I had a chance to pack some away for lunch. I suppose that's a compliment?

Whatever it is, this stuff is delicious. It's my first time cooking it, and I might go with more traditional preparations next time just for fun, but it's definitely going to reappear in our diet.

Also, a final shout-out to my mom and aunt, who ran the NY Marathon this past weekend (and fed us delicious food at locations like this one) for Shoe 4 Africa. Well done!

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