Pimp up your rice with pandan and bird food (via Gourmande in Osaka)

In today's rice with a simple variation. There is what you can see. Small yellow grains of awa. It's millet des oiseaux in French, so the name indicates it's food for the birds. It's Setaria italica, AKA foxtail millet. I simply added them to brown rice, in the cooker. With something else that you can't see. But it perfumes the house… A knot of pandan leaves. That's magical. That fills the air with a fragrance of sweet rice. That's exotic here. … Read More

via Gourmande in Osaka

Zucchini farro (via Gourmande in Osaka)

Farro or spelt, the ancestor of wheat. Perfect for a lukewarm salad meal, Zucchini "saisi" in garlic herbes de Provence and olive oil, not cooked, no raw, on the way… Farro cooked in the rice-cooker. Dressing it up with tomato passata, capers, olives, negi leeks, then the zukes plus a good drizzle of olive oil. Served with two proteined sides. Orange with sweetened azuki beans. … Read More

via Gourmande in Osaka