February 10, 2014 § 3 Comments
In my last post I described the comfort I find in frying chicken, and a before that I waxed rhapsodic about brown butter. Now let’s turn to food with a lower fat content. Here is a recipe that is virtuous and delicious: a wild rice salad. It took me a long time to overcome my reluctance to cook with whole grains and I still stubbornly refuse many whole grain alternatives that I know are good for me. But I have embraced salads made with chewy, nutty grains like farro, barley and wild rice (which is actually a seed). These dishes make sense to my mouth in a way that whole wheat pasta never will.