Home Cooking

Brown Canaroli rice and Speck

Share:

Home Cooking

Brown Canaroli rice and Speck

Betty | Nov 21, 2011 10:05 AM

Not together necessarily.
I went to Lovera's Italian grocery this weekend in Krebs OK on the way to a wedding outside McAlester and got a few things, including these. I've never used either before, and am curious.

As for the brown carnaroli, do I handle it differently that other brown rice? I might make a pilaf with it, or is it better as risotto?

I might try some speck in my Thanksgiving brussels sprouts. It is a pretty good sized chunk, so I might divide it and freeze. How else should I use it? I found a recipe for using it in potato salad, but I'd like to use it in a way that highlights it better.

Want to stay up to date with this post?

Recommended From Chowhound