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:
Instructions:
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!
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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
Ingredients:| 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 |
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!
