LCBO Food & Drink Early Summer 2020

WEEKDAY WONDERS

3 ingredients, 5ways Do you ever look in your pantry or fridge and find ingredients bought for recipes or on a whim that now sit neglected in a back corner? We tap into three such ingredients for recipes that help use them up—with thrilling results.

By Jennifer M ac Kenzie | photography by rob fiocca

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3 Wild rice blends

Seed and/or nut butters Pumpkin seed, sunflower seed, sesame seed (tahini), cashew, almond and hazel- nut butters offer a change from peanut butter and can be more versatile in their flavour profiles, lending a creaminess and a nutty flavour to recipes. Use natural seed or nut butter with no added sugar or oil. Stir well before using.

Harissa Paste A blend of chilies and spices, and sometimes rose petals, used in North African and Middle Eastern cuisines, harissa is spicy without be- ing too fiery. Pastes contain oil and they blend well into lightly cooked or uncooked dishes. If you have a dry powder, stir in enough oil to make a thick paste and let stand for at least a day or up to a week to blend the flavours.

Packaged blends of rice and grains come in many combinations, with some includ- ing traditional white or brown rice, wild rice, more exotic rices such as red and black varieties, and other grains, seeds and even lentils. These blends add more texture than plain rice, more fibre and a more complex flavour.

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FOOD & DRINK EARLY SUMMER 2020