Pistachio Date Pudding Cake- Mediterranean flavors and whole grain bulgur make a healthy yet luscious dessert.  | Bob's Red Mill

Pistachio Date Pudding Cake

by Cassidy Stockton in Recipes

Hold the phone, pistachio pudding cake?? What kind of Bob’s Red Mill recipe is this? Rest assured, friends, this is not some cake made with boxed pistachio pudding (though we’re not necessarily knocking that kind of cake). This is an entirely different kind of cake made using bulgur (remember when we promised a sweet recipe on Tuesday?) and the warm flavors of cardamom, honey and dates that toes the line between pudding and what we typically think of as cake.

Pistachio Date Pudding Cake- Mediterranean flavors and whole grain bulgur make a healthy yet luscious dessert.  | Bob's Red Mill

I adore the Mediterranean flavors our test kitchen used here and am crazy about the fact that this uses bulgur as the base of this dessert (whole grains for the win!). Serve this with a drizzle of cream as suggested below or get crazy and add a dollop of vanilla ice cream for a decadent dessert.

Pistachio Date Pudding Cake- Mediterranean flavors and whole grain bulgur make a healthy yet luscious dessert.  | Bob's Red Mill

Pistachio Date Pudding Cake

Ingredients

  • 1-3/4 cups Water
  • 1/2 cup Dates chopped
  • 1/4 cup Honey
  • 1/4 cup Orange Juice
  • 1 tsp Orange Zest
  • 1/2 cup Golden Bulgur
  • 1/2 tsp Salt
  • 2 Eggs divided
  • 3/4 cup Milk
  • 1/4 tsp Ground Cardamom
  • 1/2 cup Pistachios chopped

Instructions
In a medium saucepan, combine water, dates, honey, orange juice and orange zest. Bring to a boil, reduce heat to low and simmer until dates are tender, stirring occasionally, about 10 minutes.

Add Golden Bulgur and salt, cover and cook until tender, about 20 minutes. Remove from heat and let cool, uncovered, for 10 minutes, stirring often.

Meanwhile, preheat the oven to 350°F. Butter an 8-inch square baking dish.

Whisk yolks, milk and cardamom until combined. Mix in bulgur and pistachios.

Whip egg whites to stiff peaks. Fold the whites into the bulgur mixture then transfer the mix to the prepared baking dish.

Bake until puffed and golden brown, about 30 – 40 minutes. Garnish with cream, honey and salted pistachios, if desired.

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Spicy Pilavi is a Turkish dish using whole grain bulgur, tomatoes, bell peppers and onions. Easy and quick to prepare. | Bob's Red Mill

Spicy Pilavi

by Cassidy Stockton in Recipes

An incredibly versatile ingredient, Golden Bulgur is parboiled, cracked, soft white wheat. White wheat has a mild flavor and light hue, making it perfect for sweet and savory applications for every meal of the day. Later in the week, we’ll be sharing a delightful sweet dish made using this grain, but today it’s all about the savory.

Pilavi is a Turkish version of a pilaf. Pilaf is a simple grain dish that is cooked with broth and often seasoned with onions and other vegetables. Pilafs can be found in nearly every culture and are typically just a side dish that can accompany more flavorful fare.

Spicy Pilavi is a Turkish dish using whole grain bulgur, tomatoes, bell peppers and onions. Easy and quick to prepare. | Bob's Red Mill

Being the whole grain fanatics that we are, a simple pilaf is not enough. Our pilaf is not happy to just grace a table with its presence. No, our pilaf wants to take center stage and this Spicy Pilavi does just that. Combining tomatoes, bell peppers, onions, garlic and red pepper flakes for a meal that is easy to prepare and even easier to enjoy, this spicy dish is a perfect partner to grilled meats and roasted vegetables.

More than anything, I love how quickly this dish comes together. Bulgur is a whole grain super hero in the fast meal-prep department, making it ideal for weeknights. If you’ve got sensitive eaters, feel free to scale back on the red pepper flakes. Make this gluten free by choosing our Buckwheat Kasha instead of Bulgur and make it vegan by replacing the honey with your favorite vegan sweetener.

Spicy Pilavi is a Turkish dish using whole grain bulgur, tomatoes, bell peppers and onions. Easy and quick to prepare. | Bob's Red Mill

Spicy Pilavi

Ingredients

  • 2 Tbsp Olive Oil
  • 1 cup Onion diced (about 1 medium)
  • 1 cup Yellow Bell Pepper chopped (about 1 medium)
  • 1 tsp Garlic minced (about 1 clove)
  • 1 Tbsp Tomato Paste
  • 1-1/2 cups Tomatoes diced (about 2 medium)
  • 1-1/2 cups Water
  • 1 cup Golden Bulgur
  • 3/4 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1/4 tsp Red Pepper Flakes
  • 1 Tbsp Lemon Juice
  • 2 tsp Honey
  • 1/4 cup Parsley chopped
  • 1/4 cup Green Onion sliced
  • 1 Tbsp Mint minced

Instructions
Heat olive oil in a deep sauté pan over medium heat. Add onion and cook until soft, about 5 – 7 minutes.

Add yellow bell pepper and garlic and cook until peppers are soft, about 3 – 4 minutes.

Add tomato paste and mix well, then add tomatoes and cook until soft, 1 – 2 minutes. Add water, Bob’s Red Mill Golden Bulgur, salt, pepper and red pepper flakes. Bring to a boil then reduce heat to low, cover and cook until bulgur is tender, 10 – 15 minutes, stirring occasionally. Mix in lemon juice, honey and herbs.

 

Spicy Pilavi is a Turkish dish using whole grain bulgur, tomatoes, bell peppers and onions. Easy and quick to prepare. | Bob's Red Mill
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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Millet

by Cassidy Stockton in What is it? Wednesday, Whole Grains 101

To most people, millet is considered “bird food” because of its high prevalence in birdseed blends. Millet is actually a very nutritious whole grain perfect for human consumption that’s been kicking around for the last 10,000 years. Millet is a staple in diets all over Asia and Africa and was one of the five sacred crops revered in China. These days, millet is making waves for being a nutritious, gluten free whole grain. It helps that millet tastes great and is easy to cook, as well. It’s one of my personal favorites from our line and I am happy to share more about this grain with you today.

What is Millet? Pick up a bag of birdseed and you’ll see very small, round, tan grains. These are millet. Similar in size to quinoa, millet is an incredibly versatile whole grain. It’s naturally gluten free and cooks in just 20 minutes. It has a mild, pleasant flavor and, unlike many whole grains, has a soft texture. Millet is closer in texture to white rice or couscous when cooked, as opposed to some whole grains that have a real chewiness to them.

What is it? Wednesday: Millet! Learn all about this highly nutritious, gluten free, alkaline grain. // Bob's Red Mill

What variety of Millet does Bob’s Red Mill offer? We offer the Proso variety of yellow/tan millet.

What makes Millet so nutritious? Beyond offering a healthy punch of protein (7 grams per serving) and fiber (9 grams per serving), millet is an alkaline grain. This is unusual for a whole grain, but has the benefit of making millet easy to digest and helps balance the body’s natural tendency towards acidity. I’m not going to spend this post talking about the importance of balancing the pH in our bodies or the crazy onslaught of highly acidic foods we ingest daily, but suffice to say, millet helps balance us out. Who couldn’t use a little more balance in their lives?

Is Millet gluten free? Yes, millet is naturally gluten free. Bob’s Red Mill millet is produced in our dedicated gluten free facility and batch tested for gluten using the R5 Gluten Assay.

Millet Congee // What is it? Wednesday: Millet! Learn all about this highly nutritious, gluten free, alkaline grain. // Bob's Red Mill

Is Bob’s Red Mill Millet organic? No, our millet is not certified organic.

Is Millet whole grain? Yes, our millet is whole grain.

How do you use millet? Millet can be cooked as a stand alone grain, used in salads, soups, breads and mashed like potatoes. Its mild flavor makes it incredibly versatile.

Our favorite recipes using millet: 

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Beautiful millet with fresh vegetables, greens  and a light lemony dressing from Très Green, Très Clean, Très Chic by Rebecca Leffler // gluten free, vegan

Magnifique Millet with Spring Vegetables {Giveaway}

by Cassidy Stockton in Contests, Meatless Mondays, Recipes

Très Green, Très Clean, Très Chic by Rebecca Leffler, of Lafleur Paris NY, is a beautiful book filled with recipes for food and healthy, happy living. From natural beauty tips to yoga poses and happy playlists, Rebecca’s years in France bring a fresh and lively voice to clean eating. With fun recipes like Le “Chic” Cake and Pancrêpes and Happy Hazelnut Quinoa Bowl, it’s hard to take life too seriously. Each of the 150 recipes is plant-based and gluten, soy and refined sugar free. Organized by season, each section has beauty tips, playlists and yoga routines that match the theme of the season. We’ve all heard that the French know how to live healthy and well, Très Green, Très Clean, Très Chic will teach you their secrets.

Très Green, Très Clean, Très Chic by Rebecca Leffler // Gluten free and vegan recipes for living a clean, green life, the French way.
For more great recipes from Rebecca, keep up with her at Lafleur Paris NY, on InstagramTwitter and Facebook. The kind folks at The Experiment Publishing have offered us a copy of Très Green, Très Clean, Très Chic to give away to one lucky winner. We’ll pair this lovely book with a package of millet and quinoa to help you get started. To enter, simply follow the prompts below and we’ll select a winenr at random from all who enter by 11:59 pm on 8/3/15. Visit The Experiment Publishing to browse their other titles and snag a copy of this book.

Beautiful millet with fresh vegetables, greens  and a light lemony dressing from Très Green, Très Clean, Très Chic by Rebecca Leffler // gluten free, vegan

Magnifique Millet with Spring Vegetables

Millet is appropriately pronounced “mi-YAY!” in French. “YAY!” will likely be your reaction after eating this colorful and flavorful dish that is, in sum, spring on a plate. Millet may be the title food here, but it actually serves as supporting actor to special guest stars: fresh, seasonal produce (adaptable year-round using anything you find at the market). Say it with me now (in your best French accent, please): YAY for millet!

Makes 2 salads

  • ½ cup (50 g) dry Millet
  • 6 small Red Radishes
  • 8 Asparagus Spears (white or green)
  • 2 Carrots
  • 2 fresh Spring (green) Garlic Cloves
  • 1 tablespoon Coconut Oil
  • ½ cup (50 g) chopped fresh Green Onions
  • 2 handfuls of fresh Spinach
  • ½ cup (50 g) Shelled Peas
  • 1 handful of Arugula and/or Mustard Greens
  • 1 handful of fresh Herbs of choice
  • Juice of 1 Lemon
  • 1 tablespoon Olive Oil
  • 1 teaspoon Apple Cider Vinegar
  • 1 to 2 tablespoons Nutritional Yeast (optional)
  • Salt and Pepper to taste

1. For best nutrition, add the millet and a pinch of salt to a bowl of water, cover, and soak overnight or during the day. Rinse and drain before cooking. If you don’t remember to soak . . . OMG YOU MIGHT DIE! Just kidding, pas de problème, just rinse the millet and follow the rest of the directions.

2. Add the millet to a small pot over medium heat and lightly toast for 1 to 2 minutes. Then add 1 cup (250 ml) water if you soaked the millet, or 1½ cups (375 ml) water if not. Bring to a boil then reduce the heat to low, cover, and simmer for around 15 minutes if presoaked, or 20 minutes if not, until the millet has absorbed the water (but isn’t too mushy!). Let it sit in the covered pot off of the stove for around 5 more minutes until it’s fluffable (a word I invented to describe what happens when one places a fork into perfectly cooked millet).

3. Rinse and cut off the tops of the radishes. Halve or chop into pieces depending on their size.

4. Snap the asparagus spears at their natural breaking point, then cut the tender parts into small pieces. Peel or wash the carrots, then grate. If you’re using fresh garlic, chop into small pieces or slice thinly. If you’re using regular garlic, peel and grate.

5. In a small pot over medium heat, heat the coconut oil and add the green onions. Sauté for around 1 to 2 minutes, until the onions become translucent. Add the radishes, asparagus, carrots, spinach, and peas (and any other seasonal spring veggies you wish), and sauté for just around 1 minute, so they are tender but still quite crisp. Turn off the heat.

6. Add the millet and mix together so the millet becomes warmed, but not hot or mushy. Top with the arugula and fresh herbs and, just before serving, add the lemon juice, olive oil, vinegar, and nutritional yeast. Add salt and pepper to taste.

Recipe from Très Green, Très Clean, Très Chic: Eat (and Live!) the New French Way with Plant-Based, Gluten-Free Recipes for Every Season, copyright © Rebecca Leffler, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com 

 

Beautiful millet with fresh vegetables , greens  and a light lemony dressing from Très Green, Très Clean, Très Chic by Rebecca Leffler // gluten free, vegan
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Grilled Rosemary Peach Sorghum Salad with Maple Glazed Pork Tenderloin: a gourmet meal in under an hour! Gluten Free and perfect for hot summer nights! // Bob's Red Mill

Grilled Rosemary Peach Sorghum Salad with Maple Glazed Pork Tenderloin

by Sarena Shasteen in Recipes

Summertime is in full swing here, which means we are lighting up the grill and enjoying fresh fruits and vegetables from the farmer’s market. If I can keep the cooking to a minimum in the kitchen, that is a huge bonus with all this heat in Georgia! Besides, I love the social aspect of grilling outside. Our whole family loves hanging out enjoying time together cooking when we grill.

I have to admit, I’m guilty of cooking the same food over and over. I think most people do this, too, out of ease, but I’ve started stepping outside of my family’s comfort zone when it comes to cooking these days. After a walk through the farmer’s market recently, and some discussion with my husband, I decided to try a different meal out on my guys. With the need for a lighter meal in this crazy summer heat, I decided to make a Grilled Rosemary Peach Sorghum Salad with Maple Glazed Pork Tenderloin.

Grilled Rosemary Peach Sorghum Salad with Maple Glazed Pork Tenderloin: a gourmet meal in under an hour! Gluten Free and perfect for hot summer nights! // Bob's Red Mill

I’m happy to report that all three of my guys were head over heals for this meal! They were excited for something different than our usual and really loved this flavor combination. Not only did they love it, but this meal was easy and came together in an hour start to finish!  You could also grill ahead of time if you’re making this for company to have as a casual lunch.

This salad is not lacking when it comes to the senses either. The combination of textures and flavors are amazing together. The peaches are so velvety and sweet when grilled, the sorghum gives this salad such a nice nutty flavor along with an incredible chewy texture and the onions add a sweet smoky flavor that perfectly compliments the grilled pork tenderloin. This all comes together with a drizzle of the sweet creamy maple glaze.

Grilled Rosemary Peach Sorghum Salad with Maple Glazed Pork Tenderloin: a gourmet meal in under an hour! Gluten Free and perfect for hot summer nights! // Bob's Red Mill

Grilled Rosemary Peach Sorghum Salad with Maple Glazed Pork Tenderloin

serves 4-6

  • 1-1/2 cups Bob’s Red Mill Sorghum
  • 4-1/2 cups Water
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Salt
  • Pepper to taste

Cook according to package directions.

  • 5 medium Peaches, cut in half and remove seed
  • 2 medium Red Onions
  • 2 Tbsp Chopped Fresh Rosemary
  • 1 Tbsp Olive Oil
  • 1/4 tsp Salt

Combine all ingredients in a large mixing bowl and allow to sit while grilling the pork tenderloin. When ready, grill the peaches and onions for 10 to 12 minutes turning halfway through cooking.

  • 1-1/2 lb Pork Tenderloin
  • Salt and Pepper

Season the tenderloin with salt and pepper. Grill 12 to 15 minutes turning 4 times while grilling. The internal temperature should reach 140 degrees. Remove from the grill and allow to rest 5 to 10 minutes before slicing.

Maple Glaze

(makes 1/2 cup)

  • 1 cup Orange Juice
  • 1/2 cup Pure Maple Syrup
  • 2 Tbsp Dijon Mustard
  • 1/4 tsp Salt

Combine all the ingredients in a sauce pan and simmer over medium to medium high heat, stirring occasionally, for 15 to 20 minutes or until the mixture reduces and becomes thickened.

I served this as a composed salad. I lightly grilled a head of Romaine lettuce that I cut in half and placed on the grill for a few minutes. Then I placed a quarter of the lettuce in a bowl, added the sorghum on top of that, placed a couple of slices of grilled peaches and onions to the side of the sorghum, topped the salad with sliced grilled pork and then drizzled the salad with the maple glaze.

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

 

Grilled Rosemary Peach Sorghum Salad with Maple Glazed Pork Tenderloin: a gourmet meal in under an hour! Gluten Free and perfect for hot summer nights! // Bob's Red Mill
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Buckwheat Granola: Not only is this recipe easy to prepare, it's absolutely wonderful with crunchy, sweet granola clusters, chewy fruit, nuts and coconut. The buckwheat really brings something special to this granola. It's an unusual ingredient, has a wonderfully earthy flavor and packs a nutritional punch. // Bob's Red Mill // gluten free

The Best-Ever Buckwheat Granola

by Cassidy Stockton in Gluten Free, Recipes

I have been DYING to share this recipe with you for over a year. I didn’t want to share it without a beautiful photo to accompany it, so I’ve been sitting on my hands waiting patiently. This granola recipe has become our all-time favorite at my house. It’s definitely kicked up my granola game from ho-hum to home-run.

Buckwheat Granola: Not only is this recipe easy to prepare, it's absolutely wonderful with crunchy, sweet granola clusters, chewy fruit, nuts and coconut. The buckwheat really brings something special to this granola. It's an unusual ingredient, has a wonderfully earthy flavor and packs a nutritional punch. // Bob's Red Mill // gluten free

This granola has even become a go-to gift of mine for those people that continually stump me. I simply bake a big batch, then pack the granola into mason jars and tie a pretty ribbon around the lid. Easy-as-that, I had a thoughtful, homemade gift.

Not only is this recipe easy to prepare, it’s absolutely wonderful with crunchy, sweet granola clusters, chewy fruit, nuts and coconut. The buckwheat really brings something special to this granola. It’s an unusual ingredient, has a wonderfully earthy flavor and packs a nutritional punch. This granola makes a great breakfast with milk or yogurt, a delicious snack and a stellar dessert when served over some vanilla ice cream. Honestly, we can’t get enough of it at our house. I hope you enjoy it as much as we do!

Buckwheat Granola: Not only is this recipe easy to prepare, it's absolutely wonderful with crunchy, sweet granola clusters, chewy fruit, nuts and coconut. The buckwheat really brings something special to this granola. It's an unusual ingredient, has a wonderfully earthy flavor and packs a nutritional punch. // Bob's Red Mill // gluten free

Buckwheat Granola

Prep Time: 10 minutes | Cook Time:  30 – 35 minutes | Yield: 15 – 20 servings

Step 1

Preheat oven to 300°F.  Line a baking sheet with parchment paper.

Step 2

In a large bowl combine rolled oats, buckwheat groats, nuts and seeds.

Step 3

In a small saucepan combine honey, maple syrup, coconut oil, cinnamon and salt.  Bring to a boil and hold at a steady boil for 2 minutes.  Remove from heat and add vanilla and almond extract.

Step 4

Pour syrup mixture over the oat mixture and mix well to evenly coat.  Spread the granola on the prepared baking sheet in an even layer.

Step 5

Bake granola until browned and crispy, about 30 – 35 minutes, stirring thoroughly every 10 minutes.

Step 6

Let cool thoroughly before breaking into clumps and adding dried cranberries.

Buckwheat Granola: Not only is this recipe easy to prepare, it's absolutely wonderful with crunchy, sweet granola clusters, chewy fruit, nuts and coconut. The buckwheat really brings something special to this granola. It's an unusual ingredient, has a wonderfully earthy flavor and packs a nutritional punch. // Bob's Red Mill // gluten free
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Kasha Varnishkes- the traditional Ashkenazi Jewish dish made using buckwheat and farfalle pasta. Quick, easy and satisfyingly simple. // Bob's Red Mill

Kasha Varnishkes

by Cassidy Stockton in Recipes

The first time I had Kasha Varnishkes was at my grandmother’s house. I was skeptical, but willing to try this classic Jewish dish. I was surprised by how much I enjoyed the mellow flavors of buckwheat, noodles and onions. My grandmother went all out (as she is wont to do) and served it alongside a full spread of traditional Eastern European foods. Personally, I like to pair a dish like this with something to balance it out, like roasted chicken and a fresh green salad or smoked salmon and roasted vegetables.

Kasha Varnishkes- the traditional Ashkenazi Jewish dish made using buckwheat and farfalle pasta. Quick, easy and satisfyingly simple. // Bob's Red Mill

No matter what you serve alongside it, this simple dish is a wonderful way to enjoy whole grain buckwheat. The earthy flavor of buckwheat stands out against bow-tie noodles and sauteed onions and creates a lovely medley of flavors. Kasha Varnishkes remind me a bit of buttered noodles from my knee-high days- it’s just one of those dishes that you could eat and eat and eat. L’Chayim

*If you need this dish to be gluten free, we recommend using your favorite gluten free pasta. If you can’t find farfalle, macaroni or rotini will work just fine. 

Kasha Varnishkes- the traditional Ashkenazi Jewish dish made using buckwheat and farfalle pasta. Quick, easy and satisfyingly simple. // Bob's Red Mill

Kasha Varnishkes

Prep Time: 15 minutes | Cook Time:  35 – 45 minutes | Yield: 4 – 8 servings

  • ¼ cup Oil or Schmaltz
  • 4 cups chopped onion (about 2 medium)
  • 1 cup toasted* Bob’s Red Mill Buckwheat Groats
  • 1 Egg
  • 2 Tbsp minced Garlic (about 4 cloves)
  • 3 cups Chicken Broth
  • 16 oz Farfalle pasta
  • Water as needed
  • ¼ cup chopped Parsley
  • 2 Tbsp Butter (optional)
  • ½ tsp Salt plus additional as needed

Step 1

Heat oil or schmaltz in a large, deep sauté pan over medium heat.  Add onions and cook until golden, about 15 – 20 minutes.  Remove onions with a slotted spoon and reserve.  While the onions are cooking, bring a large pot of salted water to a boil for the farfalle.

Step 2

Beat the egg in a small bowl then add toasted Bob’s Red Mill Buckwheat Groats and mix well to coat.

Step 3

Add egg/buckwheat mixture and garlic to the hot sauté pan, increase heat to high, and sauté until the individual buckwheat groats have separated and browned, about 2 – 4 minutes.

Step 4

Add the chicken stock and reserved onions to the pan and bring to a boil.  Reduce heat to a simmer, cover tightly, and cook until the liquid has absorbed, about 10 – 15 minutes.

Step 5

While the buckwheat cooks, add the farfalle to the pot of boiling water and cook until soft.

Step 6

Remove the buckwheat from the heat.  Drain the pasta very well and toss with the buckwheat, parsley, butter and salt.

*To toast buckwheat, place in a clean sauté pan over medium-high heat.  Cook, stirring frequently, until the grains begin to pop and sizzle.   When the grains begin to pop, stir continuously until well toasted, about 10 minutes.  Immediately remove from heat and transfer to a cool bowl.


Kasha Varnishkes- the traditional Ashkenazi Jewish dish made using buckwheat and farfalle pasta. Quick, easy and satisfyingly simple. // Bob's Red Mill
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Beat the heat with the cooling flavors of Tabbouleh //whole grain, vegan // Bob's Red Mill

{Meatless Monday} Tabbouleh

by Cassidy Stockton in Meatless Mondays, Recipes

When the words grain and salad are used together, tabbouleh is often one of the first things to come to mind. It’s one of the oldest grain salads around. Traditionally made from bulgur wheat, tomatoes, mint and parsley, our version of this Levantine dish is light and refreshing with the addition of cucumbers and lemon.

Beat the heat with the cooling flavors of Tabbouleh //whole grain, vegan // Bob's Red Mill

Tabbouleh comes together quickly and is incredibly versatile. Use it as a salad, side or include it in a full mezze spread. It makes a lovely sandwich filling and can be wrapped in pita bread or lettuce leaves for a wonderful lunch option.

Dishes like this redeem the dog days of summer, which we seem to be having more of around here than usual. Beyond the fact that you don’t even need to use the stove top for this recipe, the flavors of mint and cucumber are naturally cooling. Pair this with some hummus, warm pita bread and olives for a delightfully easy summer meal.

Need gluten free? Try quinoa in place of bulgur for a simple, easy swap. 

Beat the heat with the cooling flavors of Tabbouleh //whole grain, vegan // Bob's Red Mill

Tabbouleh

Prep Time: 10 minutes | Rest Time:  2 hours | Yield: 6 servings

  • 1 cup Bob’s Red Mill Bulgur 
  • 1 cup boiling Water
  • 3 cups finely chopped Parsley
  • ¼ cup finely chopped Mint
  • ¼ cup finely minced Scallions
  • 2 medium Tomatoes, seeded and diced
  • 1 medium Cucumber, seeded and diced
  • ½ tsp Sea Salt
  • ¼ tsp ground Cumin
  • ¼ tsp ground Black Pepper
  • 3 Tbsp fresh Lemon Juice
  • 3 Tbsp Olive Oil

Step 1

Combine Bob’s Red Mill Bulgur and boiling water and let soak for 1 hour.  Drain well and squeeze out any excess water.

Step 2

In a large bowl, combine drained bulgur, parsley, mint, scallions, tomatoes, cucumber, salt, cumin, black pepper and lemon juice.  Chill for 1 hour.

Step 3

Immediately before serving, add olive oil and toss well.

 

Beat the heat with the cooling flavors of Tabbouleh //whole grain, vegan // Bob's Red Mill
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Tarragon Tuna Salad- a zippy, whole grain salad perfect for hot summer nights. // Bob's Red Mill

Tarragon Tuna Salad

by Cassidy Stockton in Recipes

A few years ago, I’d never heard of or tasted tarragon. When I finally did try this crazy herb, I immediately adored its warm, sweet flavor and started using it whenever possible. I’ve since learned that it pairs beautifully with eggs, fish and chicken and have refined my willy-nilly tarragon use to a few special dishes where it can really shine and tarragon really shines in this recipe.

Tarragon Tuna Salad- a zippy, whole grain salad perfect for hot summer nights. // Bob's Red Mill

It took me approximately one bite to fall in love with this salad. Not only does it use tarragon appropriately, but it uses our Whole Grain Medley and French Green Lentils. The variety of grains in our blend offer flavors and textures that pair wonderfully with the earthiness of the lentils. Crisp apples offer a sweetness that aligns perfectly with the slight saltiness of the tuna. Throw in lemon, garlic and mustard and you have a salad that will make you sing.

This salad is a perfect dish for a hot summer night when the mere idea of turning on the oven makes you sweat. I make no promises that kids will love this one, but  adults will enjoy the toothsome grains and vivid dressing. Serve this alongside roasted veggies for a complete meal or fill pocket bread with this salad and some fresh lettuce for a classy lunch option.

If you can’t come by our Whole Grain Medley or need this to be gluten free, quinoa, sorghum or long grain brown rice will all work well in this recipe. 

Tarragon Tuna Salad- a zippy, whole grain salad perfect for hot summer nights. // Bob's Red Mill

Tarragon Tuna Salad

Prep Time: 15 minutes | Rest Time:  45 minutes | Cook Time:  60 – 90 minutes

Yield: 6 – 12 servings

  • 1 cup Bob’s Red Mill Whole Grain Medley
  • ½ cup Bob’s Red Mill Petite French Green Lentils
  • 4 cups Water, divided
  • 2 Tbsp Lemon Juice
  • 1 ½ tsp Honey
  • 1 tsp Lemon Zest
  • ½ tsp minced Garlic (about 1 small clove)
  • ¼ tsp prepared Mustard
  • ½ tsp Salt
  • ¾ cup Extra Virgin Olive Oil
  • 1 cup diced Apple (about 1 medium Fuji or Braeburn)
  • ½ cup diced Celery (about 2 stalks)
  • 8 oz canned Tuna
  • ¼ cup diced Sweet Onion
  • ¼ cup toasted Walnut pieces
  • ¼ cup torn Tarragon

Step 1

Combine 3 cups water and Bob’s Red Mill Grande Whole Grains in a medium pot.  Cover and bring to a boil; reduce heat and simmer until grains are soft, 60 – 90 minutes.  In a smaller pot, bring remaining 1 cup of water to a boil.  Add Bob’s Red Mill Petite French Green Lentils, reduce heat and simmer until soft, about 20 – 30 minutes.  Drain both grains and lentils very well and set aside to cool, about 45 minutes.

Step 2

Meanwhile, in a food processor or blender, combine the lemon juice, honey, lemon zest, garlic, mustard and salt and process until smooth.  With the machine running, very slowly stream in the olive oil until a smooth emulsion forms, about 5 minutes.  Set aside.

Step 3

When the grains and lentils have thoroughly cooled, combine together with the apple, celery, tuna, onion, walnuts, tarragon and dressing.  Mix well.

 

Tarragon Tuna Salad- a zippy, whole grain salad perfect for hot summer nights. // Bob's Red Mill
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Cassidy Stockton Google: Cassidy Stockton
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Simply Ancient Grains by Maria Speck

Burgundy Bulgur with Blueberries {Giveaway}

by Cassidy Stockton in Contests, Recipes, Whole Grains 101

Simply Ancient Grains, the newest book from renowned whole grain lover, Maria Speck is equally as beautiful as her last book- Ancient Grains for Modern Meals. As a fan of Ancient Grains for Modern Meals, I’m thrilled to say Simply Ancient Grains does not disappoint. Filled with stunning recipes like this burgundy bulgur, Maria explores the many different flavors of whole grains and provides inspiring ways to enjoy them without slaving away in the kitchen.

Simply Ancient Grains by Maria Speck

After a glossary of ancient grains and the many different ways to cook them, Simply Ancient Grains kicks off in a big way with a “Pick Your Grains” section. Here, you can pick a grain you know and love (or simply have on hand) and find the variety of recipes featuring that grain. The goal is to cook a big batch of the grain and use the recipes in the book to simplify your week. This is a woman who has heard “I don’t have time to cook whole grains” a few times in her career, I’ll bet. It becomes a very hard argument to put forth when the grains are already cooked. From breakfast fritatta muffins to a lovely grain salad for lunch and a beautiful entree for dinner, this book has a full day of ancient grains planned out to make your life a little easier. Of course, you don’t have to use the book that way, but we love the idea of it!

MariaSpeck w grain mill

Let me assure you, the recipes deliver. After looking at this book on my desk for a few weeks, I decided I absolutely had to make the cover dish for the Fourth of July holiday. Not only was it simple to make with easy-to-find ingredients, it was a huge hit with my guests. My husband even ate the leftovers without prodding. That, my friends, is a mark of success if ever I saw one.

Maria and the kind folks at Ten Speed have generously provided three copies of Simply Ancient Grains for us to giveaway. With each copy, we’ll provide some ancient grains—sorghum, farro, quinoa and millet—to get you started. To enter, simply follow the prompts below and we’ll select three winners at random from all who enter by 11:59 pm on 7/15/15. If you want to snag a copy of the book for yourself, you can grab one at any online book retailer or Amazon.com.

Burgundy Bulgur with Blueberries and Orange Blossom Water from Maria Speck's Simply Ancient Grains // Bob's Red Mill  // whole grain, simple, breakfast

Burgundy Bulgur with Blueberries and Orange Blossom Water

Serves 4

Of all of the grains in my pantry, intensely nutty bulgur is my go-to choice during the week. The fiber-rich grain is pleasing in a humble way yet speedy and unfussy. One morning, I tossed in all the color I could find in my kitchen to paint my bulgur a deep reddish-blue hue. This recipe gives you two splashy breakfast variations: Unsweetened cranberry juice creates an intense burst of tanginess and a stunning dark fuchsia in your bowl in which the blueberries stand out like jewels. Pomegranate juice lets you start your day on a naturally sweeter note, with a deep burgundy hue—one is as delightful as the other. As an added benefit, this breakfast is an antioxidant powerhouse. If you have orange blossom water in your cupboard, here its fleeting floral and bittersweet scent is a boon.  

BULGUR

  • 2 cups unsweetened pomegranate juice
  • 1 cup medium-coarse bulgur
  • 1⁄4 cup dried cranberries
  • 1⁄2 teaspoon vanilla extract
  • 1 1⁄2 cups fresh or frozen blueberries (no need to defrost if using frozen)
  • 1 teaspoon honey, or more as needed
  • 1 teaspoon finely grated orange zest
  • 1⁄2 to 1 teaspoon orange blossom water, or more as needed (optional)

TO FINISH

  • 1 cup whole or low-fat Greek yogurt
  • 1 tablespoon honey, or more as needed
  • 1⁄4 cup pomegranate seeds (from about 1⁄2 small fruit) or blueberries, for garnish

To make the bulgur, add the pomegranate juice, bulgur, cranberries, and vanilla to a heavy 3- or 4-quart saucepan and bring to a boil, stirring once or twice. Decrease the heat to maintain a simmer, cover, and cook for 10 minutes. Stir in the blueberries and honey and continue to simmer until the berries are warmed through, about 2 minutes. Gently stir in the zest and the orange blossom water. Taste and adjust with a bit more honey and orange blossom water if you like.

Meanwhile, add the Greek yogurt and the 1 tablespoon honey to a small bowl and beat until smooth.

To finish, divide the bulgur between four bowls. Top each with 1⁄4 cup of yogurt and garnish with pomegranate seeds. Drizzle with more honey if you like. Serve warm.

fine points

If you are new to orange blossom water, start with a little to acquaint yourself.

Leftovers reheat in the microwave—about 1 1⁄2 minutes on high per serving, stirring once in between.

GLUTEN-FREE Use quinoa, preferably red for a visual treat, instead of bulgur, and cook for 18 to 20 minutes.

VARIATION Use cranberry (instead of pomegranate) juice and 1 to 2 tablespoons honey (instead of 1 teaspoon) for the bulgur, and whole milk or part-skim ricotta (instead of Greek yogurt) to finish.

Reprinted with permission from Simply Ancient Grains by Maria Speck, copyright © 2015. Published by Ten Speed Press, an imprint of Random House LLC. Photography credit: Erin Kunkel © 2015

About The Author
Cassidy Stockton Google: Cassidy Stockton
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