Brown Rice
Nutty and wholesome, brown rice is a whole grain with a chewy texture and a subtle earthy flavor. Its rich, golden hue hints at the layers of nutrients tucked within each grain.
Notes
Unlike white rice, brown rice retains its bran and germ, offering more fiber and nutrients. It has a longer cook time but is worth the wait for its hearty goodness.
Uses
- A versatile base for stir-fries, salads, and bowls.
- Perfect for pairing with curries and stews.
- Can be used to make creamy risottos or hearty pilafs.
Replacements
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Freekeh
Freekeh is an ancient grain made from young green durum wheat that has been roasted and rubbed to remove the chaff. Originating in the Middle East, particularly in countries like Egypt, Syria, and Lebanon, it has been consumed for centuries. Freekeh has a distinctive smoky, nutty flavor with a slight tanginess and offers a firm, chewy texture that holds up well in dishes. In cooking, it behaves similarly to other whole grains, absorbing flavors from broths and spices while maintaining its integrity. Its high protein and fiber content make it a nutritious choice for a variety of dishes.
Egg Yolks
Rich and golden, egg yolks are the embodiment of decadence in the kitchen. Their creamy texture and deep, buttery flavor add a luxurious touch to countless dishes.
