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The best machines and the finest grains need to be combined with outstanding and tasty recipes so that your family can enjoy your whole grain creations. On these pages we've given you our essential recipes for bread baking, a number of variations on those basic breads, and a number of other recipes that make delicious use of whole grains, seeds and flavorings. Recipes other than bread are on this page. For bread recipes, click here: Bread Recipes Tabbouleh Old World 14 Grain Bread One Skillet Chicken with Bulgar Ezekiel Bread Wheat Berry Salad with Apples and Mint Amaranth, Quinoa, and Corn Chowder Chicado Wheat Berry Salad Chicken Wheat Berry for Children Wild Rice Nut Salad with Cranberry Vinaigrette Tabbouleh: (return to top) Prep time: 15 minutes Total time: 30 minutes 1 cup medium-grind bulgur Coarse salt and freshly ground black pepper 6 plum tomatoes, cored, seeded and diced 1 English cucumber, seeded and diced 1 cup chopped parsley (1 to 2 bunches) 1/4 cup fresh lemon juice (from about 2 lemons) 3 tablespoons olive oil In a medium bowl, mix the bulgur with 1/2 teaspoon coarse salt and 2 cups boiling water. Cover bowl, and let sit until bulgur is tender (but still slightly chewy), about 30 minutes. Drain in a fine-mesh sieve, pressing to remove liquid. Return to bowl. Add the tomatoes, cucumber, parsley, lemon juice and oil. Season with salt and pepper, and toss to combine. Serve immediately, or cover and refrigerate up to 3 days (bring to room temperature before serving). Makes 6 servings, each 162 calories, 7.3 grams fat (1 gram saturated), 4 grams protein, 22.7 grams carbohydrates and 5.7 grams fiber. Old World 14 grain bread - Kitchen Resource: (return to top) Add: All ingredients except whole-wheat flour in Bosch mixing bowl and turn on speed 1 for Universal and speed 2 for Concept. 6 Cups warm water 2 Cups nine grain cracked cereal 1/2 Cup whole grain amaranth 1/2 Cup whole grain quinoa 1/2 Cup teff seeds 2/3 Cup canola oil or applesauce 2/3 Cup honey or fruitsweet 3 Tablespoons dough enhancer 3 Tablespoons instant yeast 2 Tablespoons sea salt 2 Cups spelt flour 2 Cups kamut flour 2 Cups bread flour Freshly ground whole wheat flour Add: Enough freshly ground whole-wheat flour until the mixture cleans the sides of the bowl. Knead 8-10 minutes or until the gluten has developed. Form: Into five loaves. Cover: And let rise until double in size. Bake: At 350° for 30-35 minutes. One Skillet Chicken with Bulgur - Katie McKowen: (return to top) Makes 6 servings 2 T oil 1.5 lb chicken breast (about 3 large), cut into cubes 1 c diced carrot (about 2) 1 c diced celery (about 3 stalks) 1 c diced onion (about 1 medium) 3 cloves minced garlic 1.5 c raw bulgur 3 c chicken stock 3 c broccoli flowerettes Heat oil in large skillet. Add chicken cubes and brown lightly on all sides. Add carrot, celery, onion, garlic, and bulgur, and let brown slightly. Add the chicken stock and bring to a boil. Cover and simmer 25 minutes. Add broccoli and cook 5 minutes more. (you could certainly use more/less chicken if you like, or change out the vegetables) Ezekiel Bread Recipe - Bob's Red Mill: (return to top) Ingredients: 4 cups Lukewarm Water 1 cup Honey 1/2 cup Oil 2 Tbsp Yeast, Active Dry Whole Grains: 2 1/2 cups Wheat, Hard Red Berries 1 1/2 cups Spelt Berries or Rye Berries, Organic 1/2 cup Barley, Whole Hull-less 1/4 cup Millet 1/4 cup Lentils (Petite French Green) 2 Tbsp Great Northern Beans 2 Tbsp Kidney Beans (Red) 2 Tbsp Pinto Beans Stir whole grains and legumes together very well and mill into flour. Measure water, honey, oil, and yeast in large bowl. Allow to mixture to sit 5 minutes for yeast to grow. Add 2 tsp salt and the grain mixture to the yeast mixture- mix well. Pour batter into two greased pans, 10x5x3 or equivalent. Let rise in a warm place until 3/4" to 1/2" from top edge of pan. Bake at 350°F for 40-50 minutes. Shorten baking time if using shallow pans. Each loaf makes 12 slices NUTRITIONAL INFORMATION: Each slice contains Calories 230, Calories from Fat 50, Total Fat 6g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 200mg, Total Carbohydrates 42g, Dietary Fiber 6g, Sugars 12g, Protein 7g. Wheat Berry Salad with Apples and Mint: (return to top) Serves 4 to 6 Chewy wheat berries develop a juicy "squish" when marinated briefly in dressing. A citrus dressing is a particularly good complement to the tart green apple and vibrant mint tossed into the mix. The salad tastes best when freshly made; the wheat berries tend to harden when refrigerated. To improve the texture of any leftovers, loosely cover the salad with waxed paper, and microwave it for about 20 seconds. Perk up the taste with a little lemon juice. Serve the salad at room temperature, on its own or with roast chicken or grilled meat. Ingredients 1/2 cup orange juice 2 tablespoons olive oil 1 1/2 tablespoons apple cider vinegar 1 teaspoon salt, plus more to taste 3/4 cup tightly packed mint leaves 2 cups cooked wheat berries (or sprout them if you prefer) 2 teaspoons grated orange zest (from 2 juice oranges) 1 small green apple 1 small red apple 1/2 cup hazelnuts, toasted and coarsely chopped Instructions First prepare the dressing: Blend the orange juice, oil, vinegar, salt, and 1/2 cup of the mint in a food processor or blender. Set the wheat berries in a medium bowl. Pour the dressing over them and toss to coat. Stir in the orange zest. Set aside for at least 15 minutes. Toss occasionally. Meanwhile, core the apples and cut them into 1/4-inch dice. Stack the remaining mint leaves and roll them into a log. Slice them as thinly as you can. Toss them into the salad along with the apple, and hazelnuts. Add more salt, if needed. Variations After blending the dressing, stir in 2 to 3 tablespoons finely chopped crystallized ginger. Grain Exchange Use triticale, spelt, or kamut instead of wheatberries. Copyright © 2006 Lorna Sass, used with permission from WHOLE GRAINS EVERY DAY, EVERY WAY: Lorna Sass Whole Grains Amaranth, Quinoa, and Corn Chowder: (return to top) Serves 6 Ingredients indigenous to the New World, like amaranth, quinoa, and corn, have a natural affinity. In this soup, the amaranth and quinoa add substance and subtle flavor variations to the more familiar taste of sweet corn. Ingredients 3 tablespoons butter 1 1/2 cups finely chopped leeks (white and light green parts) 1 cup finely diced celery (remove "strings" by peeling celery before dicing) 1/2 cup finely diced red bell pepper 1 teaspoon salt, or to taste 1/4 cup amaranth 1/2 cup quinoa, thoroughly rinsed 1/4 teaspoon dried thyme 4 cups fresh or defrosted, frozen corn kernels 1 cup whole milk 2 tablespoons minced parsley Instructions In a large, heavy pot, melt 2 tablespoons of the butter over medium-high heat. Stir in the leeks, celery, red bell pepper, and 1/4 teaspoon salt. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Stir in the amaranth and 3 cups of water. Bring to a boil over high heat. Stir in the quinoa and thyme. Return to a boil. Reduce the heat slightly and cook at a gentle boil, partially covered, for 10 minutes. Meanwhile, in a blender or food processor, puree 3 cups of the corn kernels with 1 cup of water. When the quinoa has cooked for 10 minutes, stir the corn puree and remaining whole corn kernels into the soup. Add salt to taste. Reduce the heat and simmer until the quinoa and amaranth are tender, 3 to 5 more minutes. When the quinoa is done, there will be no starchy white dot in the center of each grain, and some of the germs' "tails" may unfurl and float freely. On close inspection, the amaranth will look like tiny opaque bubbles floating on the surface. Stir in the milk and remaining tablespoon of butter. Divide into portions and garnish each with a little parsley. Note: The soup thickens on standing; thin as needed with additional milk and add salt to taste. Variations For dots of color, use 2 tablespoons of red quinoa and a scant 1/2 cup ivory quinoa. Add the red quinoa when you add the amaranth. Use half-and-half or heavy cream instead of milk. Use dried tarragon instead of thyme. Shrimp, Corn, and Quinoa Soup: Instead of water, use 4 cups of fish or clam broth. Use oregano instead of the thyme. Once quinoa is tender, add 1/2 pound peeled, small shrimp. Cook until the shrimp turn pink, about 1 minute. Omit the milk. Copyright © 2006 Lorna Sass, used with permission from WHOLE GRAINS EVERY DAY, EVERY WAY: Lorna Sass Whole Grains Chickado Wheat Berry Salad: (return to top) Sprout 1 cup of wheat berries until of desired length. (To sprout berries: soak one cup of berries in two cups of water overnight. Drain and rinse. Spread berries out in shallow baking dish. Cover with kitchen towel. Several times a day rinse the berries with tap water and drain. They do not need to be completely drained. Recover with kitchen towel. Continue process until sprout is at least twice as long as the original grain (about 48 hours). Allow sprouts to grow longer if desired. Expose sprouts to sunlight if you want them to "green up") Mix sprouted wheat berries with the following items, chopped to your liking: 2 cups cooked chicken 1 medium sized avocado 1 cup sliced mushrooms ½ cucumber 1 medium sized tomato or halved cherry tomatoes ½ green, red or yellow pepper Toss with creamy Italian or creamy Caesar salad dressing. Allow to stand a few minutes before serving. Serve on bed of lettuce if desired. Accompany with whole grain bread and fresh butter. Chicken/Wheat Berry for Children: (return to top) Since I have several children who still turn their noses up at things like avocado, mushrooms, and green pepper, here's the variation of the Wheat berry salad that pleased them: 1 cup sprouted wheat berries 2 cups cooked chicken ½ chopped cucumber ½ chopped Granny Smith apple ½ cup craisins Mix together with salad dressing of choice. Serve on a bed of lettuce if desired. Wild Rice Nut Salad with Cranberry Vinaigrette: (return to top) This is a variation of a recipe I received as a gift from Chef Ron Bohnert at the Radisson Hotel in St. Paul, MN. It has become a family favorite, and I offer it to you here with only minor variations from the original. 1 ½ cups uncooked wild rice (or wild rice blend) 3 ½ cups water 1 ½ tsp. salt Freshly ground black pepper to taste Cook rice in salted water until just tender (20-30 minutes). Grains should be opened, but still chewy. Season with black pepper. Prepare Cranberry Vinaigrette: 1 can whole berry cranberry sauce (or 1 ½ cups home made sauce) 1/4 cup white vinegar 2 Tbs sugar 1/4 cup salad oil 1 Tbs Worchestershire sauce 1 tsp. salt ½ tsp. pepper 1 tsp dried thyme leaves, ground 1 tsp dried oregano, ground Combine ingredients and mix well. Refrigerate for 15 minutes. Just prior to serving mix rice and vinaigrette with the following ingredients: 1 cup sliced mushrooms ½ cup sliced celery 1/4 cup sliced green onions ½ cup coarsely shredded red cabbage 1 cup mixed nuts (walnuts, cashews, pecans, almonds, sunflower seeds, or any combination) 2 cups cooked chicken, duck, pheasant or turkey |
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