Grains and legumes

Grains and legumes are widely used in French cooking. Rice is served with dishes from roast chicken to blanquette de veau. Couscous entered the culinary repertoire from North Africa, while bulghur made a more recent appearance, along with grains from America like quinoa and wild rice. Chickpeas have been around since Charlemagne’s day. This page is a work in progress. More recipes will be added from time to time.

Boulgour / Bulghur
Couscous / Couscous
Pois chiches / Chickpeas
Riz sauvage / Wild rice

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