We had a friend to dinner on Saturday, and when I went to cook white rice to go along with a chicken dish (onions, tomatoes, cinnamon, ginger, saffron - sprinkled toasted almonds and sesame seeds on top) I realized I was out. So I decided to try the fregola that had been sitting around. Cooked it, as suggested, as I would rice, but used chicken broth. It had a nice toasty/nutty flavor, but was a bit overwhelmed by the chicken broth (WF brand) - next time I would use half broth, half water. Menu started with a refreshing cilantro gazpacho, main course served with a chick pea/spinach dish, and finished with some sliced nectarines, vanilla ice cream and toasted almonds.