Ancient Great Grains

by Joanne on August 8, 2013

An AMAZING package was delivered by UPS. 

Nut Thins Bobs and Tomato Fennel salad10

Mysterious looking isn’t it?  Open it up and

Nut Thins Bobs and Tomato Fennel salad12

it’s from BOB!  Bob’s Red Mill.  Grains of DISCOVERY.

I love cooking with grains.  I especially enjoy experimenting with recipes using Gluten Free grains but since wheat gluten doesn’t seem to bother Ted or myself, I’ll try all healthy, nutrient dense grains. 

The sample pack received included: *Information from “Bob’s Red Mill Grains of Discovery” booklet accompanying this sample package.

  1. Sorghum:  hearty, high fiber and chewy in texture and perfect for pilafs and cold salads. You can even pop it like popcorn for a special treat.
  2. Teff: Use this tiny dark grain from bread to beer.  It has a mild, nutty flavor with lots of calcium, protein, iron, and fiber.  Try it as a breakfast dish, stew, or in baked goods.
  3. Millet:  The sacred grain.  It is mentioned in the Old Testament in the writings of Herodotus as well as in the journals of Marco Polo.  It’s gluten free, easily digested and a super source of fiber.  It’s used as an alternative to rice.
  4. Amaranth:  This is a teeny-tiny seed.  It’s used in polenta and quick breads.  It’s a great source of protein, magnesium, iron, and fiber.  You can make an especially delicious fritter with Amaranth! See below.
  5. Quinoa:  This is one of my all time favorites, second only to farro.  It has superior nutritional qualities, high in protein and gluten free.

Nut Thins Bobs and Tomato Fennel salad2

Nut Thins Bobs and Tomato Fennel salad8

Dinner was in the works.  First I made

Soup with Quinoa2

Quinoa Soup

Nut Thins Bobs and Tomato Fennel salad4

A few changes:  Used peas instead of corn, omitted potatoes but added scallops to finish the dish.

Soup with Quinoa1Soup with Quinoa3

On the second night, I made

Amaranth Fritters2

Amaranth Fritters

Nut Thins Bobs and Tomato Fennel salad5

These are excellent!  Makes 15 as an appetizer or side.  I had it as my main meal coupled with roasted Brussel sprouts.

  • 1 cup of Amaranth
  • 2 TBS diced onion
  • 1 tsp minced garlic
  • 1/2 tsp sea salt *don’t use if your veggie broth is salty
  • 1 1/2 cups vegetable stock or broth
  • 1 large egg
  • 2 TBS unbleached white flour
  • 1 TBS chopped fresh basil
  • olive oil to fry

Put the first 5 ingredients in a saucepan and bring to a boil over medium heat. Reduce to simmer, cover and cook until water is absorbed, about 40 minutes.

Transfer saucepan mixture to a bowl and allow to cook about 10 minutes. 

Add the egg, flour, basil and mix well.

Heat 1/4 inch of oil over medium high heat. Drop batter into oil by about 2 – 3 TBS and cook 2 minutes per side. Drain on paper towels.  Serve with salsa or eat plain hot from the pan.

Amaranth Fritters1

What’s next from Bob’s Red Mill?  How about some sweet endings?  I’ll post those recipes soon.

What recipes do you love using grains?

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  • At 2013.08.09 07:35, Heather said:

    What cool packaging!!
    I just made protein bars yesterday with oats and amaranth – they were surprisingly delicious! 🙂

    • At 2013.08.09 08:36, Joanne said:

      Sounds interesting. Care to share 🙂

    • At 2013.08.09 09:03, claudia lamascolo said:

      WHAT A LUCKY GIRL And they are even more lucky to found a great cook awesome photos Joanne!

      • At 2013.08.09 21:35, Hannah said:

        Now that’s my idea of a perfect care package! I’m so glad you shared your recipe for amaranth, since I have two full bags of the stuff and not a single idea of how to use it. I guess I have no excuse not to now.

        • At 2013.08.10 23:25, Tina@GottaRunNow said:

          What a fun package! One of my favorite grain recipes is to take a grain like quinoa and then to add whatever I have such as vegies and meat to make a meal – easy!

          • At 2013.08.11 01:11, Mary said:

            What a fun box to recieve! I’ve cooked with amaranth flour but not the seeds, I’d love to make those fritters. I haven’t cooked with teff or sorghum either, but it would be fun to try!

            • At 2013.08.11 11:38, Colleen, The Smart Cookie Cook said:

              WOW talk about an awesome delivery! I’ve only every heard of quinoa and millet, so it’s cool that there are so many other kinds of grains out there! And all those recipes are just mouthwatering.

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