Pulses and grains

Here’s what we like to eat:

Pulses and grains

Pulses and grains

  • Lentils – I now tend to only keep Puy lentils in the house, as the other sorts tended to go off before they got used. Puy lentils are a key ingredient in my Lamb casserole, a sweet and tender dish you’ll love that’s coming up later in the year.
  • Pearl Barley – a lovely but much underused grain. It soaks up the juices of any yummy casseroles you put it in, so an all round winner! See my recipe for Easter Lamb Shanks for an easy way to try it out.
  • Basmati rice – for serving with Asian inspired food. It cooks quicker and has a higher GI (keeps you fuller for longer) than ordinary long grain rice. Always rinse it before cooking and try to let it rest in the pan with the lid on after you drain it. After 5 minutes, fluff it up with a fork for perfect rice.
  • Paella rice –  does exactly what it says on the tin. Scrummy Paella recipe now here!
  • Arborio rice – essential for making creamy risottos. See my Bake-me-in-the-oven Mediterranean Risotto for a cheat’s (ie. not standing and stirring it for ages) version!
  • Semolina – never ever used to make the ‘School-dinners-of-the-1970s-esque’ pudding in our house! Great however for dusting on homemade fat chips and on the bottom of pizza dough for an extra crispy crunch.

 

 

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