I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 The Chef's Kitchen | 2021-11-17 15:50:07 |  4,542 Views |
Meyer Lemon Risotto Chef Patrick Feury | Tips & Techniques
I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. Learn more about me and the site
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I haven’t used Arborio or Carnaroli rice in my risotto adventures in a long time. I use pearl barley instead—and I love it. I know this is going to be a tough sell for some of you purists but in an effort to incorporate a wider variety of grains into my everyday cooking I started experimenting with pearl barley and other grains in place of the rice I used in traditional Italian risottos. I haven’t looked back since.
