{FSC Book Club} Meeting 1 Recap: Rice & Wild Rice

We read, we cook, we chat.
That is the FSC Book Club.

Wow. The FSC Book Club is back and it’s fierce! Meeting 1 was an absolute success. So much participation! So many recipes tried and grains tasted! Lots of chit chat and photos popping up all over the internet. The fabulous author of Whole Grains for a New Generation has even joined in!

There are almost 170 members in the FSC Book Club over on Goodreads. People are getting to each other and asking questions and sharing useful information. Lots of folks are writing about their experiments and their cook-a-longs over at their personal blogs. If you haven’t joined yet, please do- it’s never too late.

Just one example of how awesome Liana is! She is checking out the forums and responding to questions when she can, so don’t be shy! Liana even re-tested her delicious recipe for baked rice balls and shared additional cooking tips and a step-by-step photo series of how they should look throughout the process. How incredible is that?

The best part of the book club, though, is how everyone pitches in and helps out. We encourage each other, check in with each other, ask and answer questions and ooh and ahh over photos. It’s the best.

Here’s a recap of {Meeting 1}: Rice and Wild Rice:

Julianne aka the Kitchen Ninja made Cranberry Rice.
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Diane of Running with Cheese made the Catfish and Barley Larb.
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FSC Contributor Jeni, also of the blog Pirate Jeni, whipped up Persian Style Lamb, Butternut Squash and Brown Basmati Rice Pilaf.
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Jackie of Auburn Meadow Farm made some dirty rice and wisely wisely notes the following:

“I just want point out that sometimes, done is better than perfect, Do your best, start where you are, and you’ll learn by doing which is always the best way to truly know anything.”

Our dear Corrina made what looks like a monster batch of fried brown rice with asparagus and balsamic vinegar.
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Celia masterfully made brown rice onigiru with pickled fennel.
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Black Rice Pudding with coconut milk and candied sweet potato by Robin.
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More fried brown rice, this batch by the lovely Tamara.
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Shrimp & Chorizo with Black Rice by Tonya.
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Amy made tasty-looking Oven-Baked Italian Stuffed Rice Balls.
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And browned butter oatmeal cookies…
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And fluffy buckwheat pancakes.
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Because the FSC Book Club is totally relaxed and we encourage you to basically do whatever you want, here is Meg of Small World Supper Club with her completely off-topic, absolutely fantastic Creamy Polenta with Arugula and Sausage dish, which we aren’t scheduled to cover for weeks

Your assignments for Meeting 2 are posted over at Goodreads! For the next two weeks, we’ll be experimenting with the wonderful world of quinoa & spelt.

If you aren’t a member, sign up for a free account at Goodreads, Follow @FSCBookClub on Twitter and “Like” From Scratch Club on Facebook too. Be sure to use the hashtag #FSCBookClub on Twitter & Instagram so we can see your updates. Questions? Check out our Book Club FAQs right here. If you still have questions, leave a comment or post it on the GoodReads forum. We can’t wait to read and cook along with you!