grain suggestion for company
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grain suggestion for company
| Sat, 03-01-2008 - 7:12am |
Nothing like waiting until the last minute to ask... but we're having Pete's boss over for dinner tonight. I'm making a pork loin stuffed with garlic and herbs with a roasted red pepper sauce, and either roasted asparagus or roasted green beans. I can't decide on what the grain should be.
He (the boss) claims to eat everything.
Any ideas for a company-worthy grain dish that isn't "saucy," since the pork will be sauced? I thought mashed sweet potatoes, and serve the pork atop, but my dh really hates sweet potatoes.
Since it's company, should I make mashed regular as well as sweet? Or can someone give me a better idea???
TIA.
Deb

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What about something like barley (my new favorite grain) so that it can absorb some of the sauce?
Thanks, Joy.
I've been using "Purple Prarie Barley", and I love it.
I like wild rice with pork.
I'm thinking a barley "risotto" would be nice and have an elegant touch. Couscous would be good to and SUPER easy since it cooks so quick. The barely risotto takes a while. I'm on my laptop and don't have a recipe here, but I know there is one on the board if you search!
belizesig1
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Hi Deb,
There is a product I find at the grocery store here, I think it is called Lundberg's. It is a wild and brown rice blend that is fantastic! It is in a small bag in the section by all the unusual rices. Each bag makes about 12 servings (I think, I am out of it at the moment.) I usually make the rice by itself, then saute some celery, onions, mushrooms, carrots, or whatever sounds good to you and then add it all together at the end for a pilaf. You can make the rice with water or broth. I usually use either all broth or a mix, and it really comes out great. If that sounds too "busy" for the stuffed pork, you could just use the rice blend and serve the pork over it.
If you cannot find the Lundberg's, I bet you could find a similar product.
Good luck, boss dinners can be stressful! :)
Take care,
Michelle
Southbeach since July, 2007
Thanks, everyone!
So, is your recipe from this site, or are you willing to share?
Here si the recipe for "creamy barley"
Thanks, Michelle!
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