Getting creative with food at your outdoor event - myfoxcarolinas.com

Getting creative with food at your outdoor event

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(WJBK) - Have an outdoor event coming up?

Chef Brian Henson of the Detroit Golf Club has some tips! He even has provided a recipe for a Grains and Seed salad which you can find below.

The 11th Annual Paul W. Smith Golf Classic is August 11, 2014 at the Detroit Golf Club.

For more information: visit www.paulwsmithgolf.com.

Grains and Seeds Salad Recipe

Black Lentils
Basic Prep:
Lentils do not require soaking. Simmer 1 cup lentils with 4 cups water 12 minutes for salads, 20 to 30 minutes for main dishes, drain. Skim the water while cooking. One cup dry yields 2 cups cooked.

Crimson Lentils
Basic Prep:
Lentils do not require soaking. Simmer 1 cup lentils with 4 cups water 12 minutes for salads, 15 to 20 minutes for main dishes, drain. Skim the water while cooking. One cup dry yields 2 cups cooked.

Cous Cous
Basic Prep:
Rinse in cold water. Boil in salted water or stock for about 15 minutes or until al dente. One cup dry yields two cups cooked.

Farro
Basic Prep:
Place 1 cup Farro and 3 cups salted water in a medium saucepan over high heat. Bring to a boil, turn heat to low, cover, and simmer for 40-45 minutes or until tender. Makes two cups of cooked farro

Red Quinoa
Basic Prep:
Bring 2 cups water or stock to a boil. Add 1 cup of quinoa, reduce heat to low, and simmer for 15 minutes. The grain will pop and the outside germ will separate into a curly tail. One cup dry yields 2 cups cooked.

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