Cheers to Your Health: Beans, Grains & Legumes
January is almost over . . . have you kept all your New Year's resolutions? Ours: Make 2018 the most flavorful—and healthful—year yet (after all, eating healthy doesn't mean it can't taste good!). One of our keys to staying on track is a larder full of beans, grains and legumes.
Three to stock your pantry with for a year of healthy, satisfying eating
Umbrian Lentils from Bartolini
These cherished pulses—grown in the rolling hills of Umbria—are loved by chefs and home cooks alike for their rich, nutty flavor, supple texture and ability to hold their shape after cooking. Plus they are packed with nutrients, chock-full of fiber and lean protein—a win-win-win!
Use in hearty, warming soups, toss into salads or make our recipe for Lentil Ragù with Poached Eggs, Chilies & Mint (pictured above).
Flageolet Beans from Rancho Gordo
Flageolet beans are known for their delicate flavor and supple, creamy texture.
These oblong, pale green-hued beans are a staple in Southern French cooking, and—bien sûr!—they're the star ingredient in classic cassoulet. These tiny chic beans also make an elegant addition to bean salads, soups and sautés.
Carnaroli Rice from Principato di Lucedio
Carnaroli Rice is hailed as the "King of Italian Rice" and beloved by chefs around the world. These long oval grains have a higher starch content and firmer texture, resulting in the ultimate creamy, velvety bowlful of risotto.
Go beyond the risotto bowl—cook Carnaroli rice as you would pasta (in a big pot of boiling salted water for 11–12 minutes) and use in salads, sautés and more. Plus make Carnaroli Cacio e Pepe, a crispy crunchy, cheesy rice cake from the brilliant mind of Rolando Beramendi, author of AUTENTICO: Cooking Italian, the Authentic Way.