Ancient Grains for Modern Meals - Maria Speck [62]
TO VARY IT: Use 1 recipe long-grain parboiled rice. In step 1, you will add about 3 cups parboiled rice (instead of 2) and reduce the amount of broth to ¾ cup (instead of 1¾ cups). Cook for 10 (instead of 5) minutes in step 2.
Orange and Lemon Couscous
This side is tangy, but deliciously so. Ample fresh juice from two kinds of citrus transforms whole wheat couscous into a succulent dish that even the busiest cook can easily make. Serve with pork roast or alongside the Roast Chicken with Orange, Lavender, and Thyme. SERVES 4
2 large oranges
1 lemon
¾ cup low-sodium chicken broth or vegetable broth
1 tablespoon extra-virgin olive oil
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
1 cup whole wheat couscous
2 tablespoons finely chopped flat-leaf parsley
1 Finely grate the zest of 1 orange, and squeeze the oranges until you have about ¾ cup juice. Finely grate the zest of the lemon, and squeeze 1 lemon half to get 2 tablespoons juice. (Reserve the remaining lemon for another use). Whisk together the orange juice, lemon juice, and zest in a liquid measuring cup or small bowl.
2 Bring the chicken broth, olive oil, salt, and pepper to a boil in a 2-quart saucepan. Remove the pan from the heat. Stir in the juice mixture and the couscous. Cover and let sit until the liquid is absorbed, about 10 minutes.
3 Taste and adjust for salt and pepper. Fluff the grain with two forks, sprinkle with the parsley, and serve right away.
Speedy Chickpea Couscous with Pesto
A double boost of basil, from the pesto and the fresh leaves, gives this whole wheat couscous a flavor lift. It’s perfect for busy weeknights when you are starving for quick and easy carbs. Home-cooked chickpeas taste best, but canned chickpeas work fine when you’re in a rush. And pesto from a jar is a perfectly good replacement for homemade. Serve next to sautéed fish or chicken. SERVES 4
1½ cups low-sodium chicken broth or vegetable broth
1 cup whole wheat couscous
¾ cup canned chickpeas, rinsed and drained (about half of a 14-ounce can)
3 tablespoons pesto
4 tablespoons chopped fresh basil
1 clove garlic, minced
½ teaspoon fine sea salt
¼ teaspoon freshly ground pepper
1 Pour the broth into a medium saucepan and bring to a boil. Remove the saucepan from the heat. Stir in the couscous, chickpeas, pesto, 2 tablespoons of the basil, garlic, salt, and pepper. Cover and let sit until the liquid is absorbed, about 10 minutes.
2 Taste and adjust for salt and pepper. Fluff with two forks, sprinkle with the remaining 2 tablespoons basil, and serve right away.
TO VARY IT: Garnish with ¼ cup chopped toasted pistachios; or make it a light meal with crumbled ricotta salata, goat cheese, or feta cheese and a few olives.
Greek-Style Cornbread with Feta and Thyme
When my mother and her literature-loving friends meet to discuss poetry, it’s her old-fashioned Greek cornbread that steals the show. Listening to her talk about these gatherings, I have come to believe that the group cherishes cornbread, traditionally rich in eggs and cheese, more than the lofty lines of verse. Here is a lighter version for contemporary tastes—yet with a generous amount of feta cheese to enrich your every bite. Be sure not to crumble the feta too finely, and for information on measuring flour. I like to use a cast-iron skillet, which endows the cornbread with a golden brown crust. In Greece, we eat it as a light lunch with a simple salad. Of course, this cornbread also works nicely with soup, or it can be served as part of a lazy, delectable brunch table.
In the unlikely event that you anticipate leftovers, transfer any remaining cornbread from the skillet to a wire rack to cool—to avoid a soggy bottom. Reheat leftover cornbread wedges in the microwave or in a moderate oven, or freeze for up to 1 month. And if you don’t have a cast-iron skillet, you can use a 9-inch glass pie dish. Preheat the dish at 400°F and bake the cornbread at the same temperature, about 20 minutes. SERVES 6 TO 8
2 cups stone-ground, medium-coarse, whole grain