Cooking with Ancient Grains by Maria Baez Kijac

Author:Maria Baez Kijac [Kijac, Maria Baez]
Language: eng
Format: azw3, mobi
Publisher: F+W Media
Published: 0101-01-01T00:00:00+00:00

Background Information

Wild rice isn’t actually rice. Instead, it’s the seed of an annual water grass found primarily in northern areas near the Great Lakes. It was a sacred food for the region’s Native Americans. Native Americans still gather gourmet wild rice in their canoes, but farm-raised wild rice is cheaper and more widely available.

Chicken Broth with Kañiwa or Quinoa, Spinach, and Egg (Stracciatella)

The Italian word stracciatella means “little shreds” or “rags,” a name that reflects the appearance of the soup, as the beaten egg white forms strands once it is stirred into the hot broth. I enjoy this soup very much because it uses ingredients that are staples in many kitchens, especially the highly nourishing spinach. Over the last few years, the consumption of spinach in this country has increased to the point that spinach is now considered one of Americans’ favorite vegetables. This soup is comforting and delicious, but also very quick and easy to prepare.

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