whole grain

Millet Pilaf with Cranberries and Pine Nuts

Posted by Jessica Harlan on September 6, 2006 - 7:23am.

1 teaspoon olive oil

2 small shallots, diced

1 cup millet

1 cup vegetable broth

1 ½ cups water

1/3 cup pine nuts, lightly toasted in a dry skillet

½ cup dried cranberries

salt and pepper

In a medium-sized saucepot (2 or 3 quarts), heat olive oil over medium-low heat. Add shallots, sauté for two to three minutes, until translucent and starting to brown. Add millet, stir to combine, and toast for three to four minutes.




Black Days Ahead for White Bread?

Black Days Ahead for White Bread?Posted by Kerry Trueman on January 4, 2006 - 12:09pm.

 

There’s a showdown brewing at the bread corral, and it looks like Wonderbread’s days are numbered. The once-popular white bread, so pliable it could double for Play-Doh, had to file for bankruptcy protection last year; come January, you won’t even be able to find the famous dot-spotted loaf in Oregon and Washington supermarkets.



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AutumnElayne (View Profile)

Interests: Indie Crafting, Art, Astronomy, Physics, History, Eco-Friendly, Computer Graphics, Sewing, Knitting, Drawing, Macrame, Painting, Spinning,Book Binding, Screenprinting, Electronics Tinkering, Web Design, Books about my interests, Coffee, Travel, Black Tea, Cooking, Corduroy, Wool Felt, Ribbons, Vintage Patches, Collecting Sanrio paraphernalia, Boondoggle, Zines
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