Along with the fregola, we got samples of star anise, vanilla beans and saffron. I chose the saffron and got to work, creating a pudding with persian flavors. With hints of rosewater, coconut and saffron, this fregola pudding was delightful. I loved the contrast of textures between the chewy fregola and crunchy pistachios.
Fregola Pudding
Recipe by Shannon
Serves 2
1 can light coconut milk
2c unsweetened almond milk
1/2c fregola sarda (or your favorite grain)
1/2c evaporated cane juice (or granulated sugar)
2T rosewater
scant 1/2t saffron
chopped pistachios, for garnish
Combine all ingredients (except pistachios) in a medium pot, crushing the saffron between your fingers as you add it to the pot. Heat over medium heat until the milk begins to boil, then reduce heat to low and simmer 30-45min, until most of the milk is absorbed and fregola tender. Serve warm or RT, topped with chopped pistachios.
Have you ever tried fregola?
Disclaimer: The fregola and saffron used in the creation of this recipe were free samples provided by Marx Foods.
26 comments:
I have never even heard of it!!!
The flavors you infused into this sound lovely! I have been trying to find fregola in my small town with no luck.
I haven't tried it, but I really do want to pick up a package and make a savory dish with it. Maybe I'll try a sweet one at some point too!
Ive never heard of this! How yummy- love the coconut milk in there
I've never heard of fregola, but it does sound good! I can see making this with gf grains. . .yum!
So interesting !'ve never even heard of fregola. But it looks creamy and yummy!
Gorgeous! I love it, and no, I've never heard of it either!
whenever I see the word "fregola" I always think it means strawberries because the two words are very similar in Italian. :P
I LOVE rice pudding but I'm pretty sure I love the texture of fregola more than I do rice. How delicious!
A gorgeous dessert, I love the flavors with the saffron and rosewater, and love the pistachios on top! An excellent idea!
You make some of the most interesting dishes with these challenges!
I love the ethnic influence here and of course, learning about a new ingredient. This looks awesome and I especially love it with the pistachios on top.
I've never heard of fregola but I'm impressed with what you did with it!
Nope, never even heard of it - so creative Shannon!
I love the bright green and yellow. This sounds so good!
What a sophisticated dessert! It sounds so well balanced and tasty. I've never had fregola before, but now I want to try it!
this looks like tapicoa almost, but way better!! but not gluten free? sad face.
I have never even heard of Fregola, but that pudding sounds really yummy!
Oh, those pistachios look amazing, I bet they were the perfect crunchy flavor contrast for the pudding! Great idea!
I hadn't heard of this- great to know!
Nice recipe! Wasn't this fun? Good luck! :)
Apparently, great minds think alike! We both created a pudding recipe for the Fregola contest. :) Love your use of cane juice in the recipe. I'm glad to get to know your blog through the Marx Foods contest.
Amy @ uTryIt
I like the pistachio addition, I bet it tastes great!
Nice fraggle rock reference! And I love the flavor profile of saffron, pistachios and rosewater. This recipe looks like a keeper!
Of all the fregola puddings entered, you definitely have some interesting flavors infused into yours. I also love your serving it in a tumbler; super cute.
That pudding looks so creamy and delicious. I love the extra crunch added by the pistachios.
I've never tried fregola (I don't think... maybe in a restaurant at some point?) and I love how you went Persian here. Very creative and I'm certain - delicious :)
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