An AMAZING package was delivered by UPS.
Mysterious looking isn’t it? Open it up and
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.
- 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.
- 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.
- 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.
- 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.
- Quinoa: This is one of my all time favorites, second only to farro. It has superior nutritional qualities, high in protein and gluten free.
Dinner was in the works. First I made
A few changes: Used peas instead of corn, omitted potatoes but added scallops to finish the dish.
On the second night, I made
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.
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?