Let Them Eat Cake

Another Monday, another fun Food Science lab! Last night’s adventure? Grains and starch!


First up — each group made a couple different cakes so we could compare the results :)


There was buckwheat (very grainy but with a nice nutty flavor):


Whole wheat (not the best flavor, but I liked the grainy texture):



Rye (this was everyone’s favorite, surprisingly! It didn’t taste like rye bread at all — kind of sweet and nutty, with a nice hearty texture):


And there were also some unpictured traditional cakes, too. Not as fun as the grainy ones ;)


Our other task of the evening was to make a number of grain salads.

One group made a Buckwheat Lentil Salad:


Another group made Southwestern Amaranth — this was probably my least favorite — it was pretty gelatinous in texture! I like things that are crunchy or chewy :)


There was also a tasty Toasted Quinoa Salad:


And, my favorite, what my group made — a Barley and Brown Rice Salad with veggies and herbs. Yum! I could have done without the shallots, but otherwise it was awesome ;)


So colorful! Here’s the recipe, since it was so tasty:

Barley and Brown Rice Herbed Salad


1/2 C barley
1/2 C brown rice
1 Tbsp. olive oil
4 cloves garlic, minced
1/4 C thinly sliced shallots
1/2 C thinly sliced red onion
1 C chopped cucumber
1 C chopped fresh tomatoes
1/2 C grated carrot
2 Tbsp. red wine vinegar
1/4 C chopped fresh parsley
1 Tbsp. chopped fresh basil
Salt & pepper to taste


Cook barley and brown rice according to directions on package; set aside to cool. Heat the olive oil in a frying pan on medium heat; add the garlic, shallots, and onion and sauté a couple minutes. Combine barley and brown rice in a large bowl; stir in garlic, shallots, and onions, and then add the rest of the ingredients. Enjoy!


Back to studying for my test… boo. But after class today I will officially be on fall break! I’m spending the evening here in Chapel Hill at my favorite power yoga class, going to dinner with a college friend, and then heading up to DC tomorrow morning for the rest of the long weekend. I have some fun stuff planned, including a wine tasting 101 class with Matt, a visit to a haunted forest, and a trip up to Philly for a night to see one of my college BFF’s! I’m excited, even though I’m getting a bit tired of traveling at this point ;)

Catch you later from up north!


  1. 1

    I love your choice of salad, that looks good enough for me to make this weekend with the twins. I love the rye cake too. I love rye.
    PS What adventure are you up to on your fall break? What can we look forward to?

    • 2

      If I had just read the rest of the blog I would have read where you are going. My fault, sorry. I was trying to get my husband out the door.

  2. 3

    I love that you get to taste different foods as a part of your class. So fun! That sald recipe looks really delicious . . . and so easy! And I never would have thought of using rye flour for a cake. Very interesting.

  3. 4

    I seriously want to try those! so interesting and i am incredibly jealous of your educational experiences. :)

  4. 5

    That salad is beautiful – so colorful. I bet the different textures were excellent!

    I have never cooked with rye flour – very interesting.

    Enjoy your fall break!

  5. 6

    I can’t believe rye was everyone’s favorite. I’d imagine it tasted like rye bread. Really interesting!

    Also: where’s this haunted forest. That sounds like so much fun!

  6. 8

    Are you doing the Markoff haunted forest? I’ve done that one before. :)

  7. 10

    Can I pleeease come to class with you? Hope you have a fun time off for Fall Break! The wine tasting sounds awesome – enjoy!

  8. 11

    Barley makes such an incredible grain salad. More fun in the class! :)

  9. 12

    OOoh another Anne P. recipe I have to make now! And I think we have some barley in the pantry already:)

  10. 13

    Fall break already!? Good deal — and good looking chow. Enjoy the weekend –

  11. 14

    I so want to be in your class! This looks so much fun. Have a great fall break!

  12. 15

    So I am incredibly jealous of you that you do that for school… how fun!

  13. 16

    So fun! We are exploring grains this week too in school. :-)

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