Arancini are little fried rice balls typically stuffed with cheese and meat. This traditional Italian food is usually made with white rice, but our Label Content Manager, Michelle (who also writes the beautiful blog Je Mange la Ville) came up with this version using millet for a delectable whole grain treat. Arancini take a little time, but these are worth every minute! Delight your special someone (or someones) on Valentine’s Day by serving these with a green salad and a wholesome soup. (If millet is hard to come by, try our version using Steel Cut Oats.)

Spinach and Lemon Millet Arancini

(makes 10-12 golf ball-sized arancini)

• 1 Tbsp Olive Oil
• 1 small Shallot, finely diced
• 2 cloves Garlic, minced
• ½ cup Millet
• ¼ cup White Wine
• ¼ cup frozen Spinach
• ½ tsp Lemon Zest
• 1-3/4 cup low-sodium Vegetable Broth
• ¼ cup Parmesan Cheese
• Salt and Pepper to taste
• 1 Egg, separated
• 10-12 small cubes (about ¼-square inch each) fresh Mozzarella
• ¼ cup All Purpose Flour
• 1/3 cup Italian Herb Breadcrumbs

Heat olive oil in a pot and sauté shallot and garlic over medium heat, until soft and starting to color, about 5 minutes. Add the millet and toast for 2-3 minutes.

Add the wine, spinach, lemon zest and broth to the pot. Bring to a boil, reduce heat to low and simmer until liquid is absorbed and millet is soft and a bit creamy, about 20-25 minutes. Stir in Parmesan cheese and add salt and pepper to taste. Let cool.

Add egg yolk to cooled millet mixture and using a small ice cream scoop, scoop some millet into your hand. Add a small cube of mozzarella to the center, rolling the millet around the cheese to form a ball. Repeat with the remaining millet.

Preheat the oven to 375° F. Have flour, bread crumbs and whisked egg white set out in bowls, with a parchment-lined, non stick spray-coated baking sheet nearby. Roll each arancini in the flour, then the egg, and then the bread crumbs. Set on the baking sheet and repeat with each arancini. Spray arancini with non-stick, olive oil spray.

Bake for about 15-20 minutes. Cool 1-2 minutes before serving.

Deep Fry Option:  Add about 3 inches of vegetable or peanut oil in a large pan with tall sides. Heat oil to 350°F. Fry arancini until golden, about 3-4 minutes. Let cool briefly (about 2 minutes) before serving.

Teff is one of the most interesting whole grains that we offer, but it often leaves folks scratching their heads wondering how to use it. Teff is quite possibly the world’s smallest grain. It is a traditional staple of Ethiopia, where teff flour is used to make the flat bread Injera. You wouldn’t guess it, but this tiny grain packs a nutritional punch. Because of its small size, each kernel has a higher proportion of bran and germ than other grains. A single quarter-cup serving delivers a healthy dose of fiber (4 grams), protein (7 grams) and calcium (10% of your RDA).

Teff makes a wonderful breakfast porridge, but we were craving something a bit more savory. Our Label Content Manager, Michelle (who also writes the beautiful blog Je Mange la Ville) came up with this extraordinary twist on polenta. Not only is teff nutritionally far superior to corn, it has a complex flavor that is sure to delight your inner foodie. Bonus: this recipe is entirely gluten free!

Teff “Polenta” with Sautéed Chard

Serves 4-6

• 4 cups Vegetable Broth
• 1/2 tsp dried Basil
• 1/2 tsp dried Thyme
• 1/4 tsp dried Oregano
• 1/2 tsp Garlic Powder
• 1 cup Bob’s Red Mill Teff
• 1/3 cup grated Parmesan Cheese
• 1 tbsp unsalted Butter
• Salt & Pepper to taste
• 2 Tbsp Olive Oil

For Sautéed Chard:

• 1 bunch Rainbow Chard
• 1 Tbsp Olive Oil
• 1 Tbsp Butter
• 1/4 tsp Salt
• 1/8 tsp Pepper
• 1 medium Onion, diced
• 3 cloves Garlic, minced

Optional: balsamic vinegar for drizzling and shaved Parmesan cheese

For Teff Polenta:

Add broth, basil, thyme, oregano and garlic powder to a pot and bring to a boil over medium high heat. Whisk in Teff, reduce heat to low, cover and cook 15-20 minutes, stirring occasionally, until broth is absorbed. Stir in butter and cheese. Teff should be soft and slightly creamy. Taste and season with salt and pepper.

Spread teff out in a 8-inch (or similar) square pan coated with non-stick spray. Cool to room temperature and then refrigerate at least 2 hours (and up to 24).

When ready to finish polenta: Heat a non-stick skillet with 2 tbsp olive oil, over medium heat. Slice polenta into 4 or 6 squares and sauté in the oil about 3-4 minutes per side, until slightly golden.

For Chard:

Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs into 1-inch pieces. Cut chard leaves into 1-inch-wide strips.

Heat oil and butter in a large heavy pot over medium heat until foam subsides, then add onions and garlic, lower heat to low, cover and cook, stirring occasionally, until onions are soft and begin to color, about 8 minutes.

Add the stems and ribs to the pot, along with salt and pepper. Cover and stir occasionally, about 10 minutes.

Add chard leaves to pot and cover. Cook 4-6 minutes until tender and wilted. With a slotted spoon, divide chard among four plates, atop a square of polenta. If using, drizzle with balsamic vinegar and a little shaved Parmesan to finish.

I love this recipe because it’s simple, healthy and has all of the flavor of a spring roll without the hassle! Plus, it uses millet, one of my all-time favorite grains. I made this with crispy pan fried tofu (check out Herbivoracious for a great method) and it was plenty for a meal for two with leftovers. I didn’t try this, but crispy wonton strips would be a fun addition to this salad (awesome how-to video here).

Millet Spring Roll Salad

Prep Time:        15 minutes + 60 minute rest
Cook Time:       20 minutes
Yield:  10 servings as a side dish

Dressing

• 1/4 cup Rice Wine Vinegar
• 1/4 cup Lime Juice
• 2 Tbsp Toasted Sesame Oil
• 2 tsp Sriracha Chili Sauce
• 2 tsp Soy Sauce
• 1/4 cup Brown Sugar
• 2 cloves Garlic, minced

Salad

• 1 cup Hulled Millet
• 4 cups Water
• 1 tsp Sea Salt
• 1 medium Carrot, shredded
• 1-1/2 cups Green or Napa Cabbage, shredded
• 1 medium Red Bell Pepper, thinly sliced
• 15 oz Baby Corn, ½ inch pieces
• 3 Green Onions, chopped
• 1/2 cup Cilantro, chopped
• 1/3 cup Basil, chopped
• 1/3 cup Mint, chopped
• 1 – 2 Tbsp Sesame Seeds

Step 1

Bring water and salt to a boil.  Rinse millet and add to boiling water.  Reduce temperature to medium-low and simmer until grains are soft, about 20 minutes.

Step 2

Meanwhile, combine the dressing ingredients and mix well.  Set aside.

Step 3

Drain the cooked millet well and combine with the carrot, cabbage, red bell pepper and corn.  Add dressing and toss well.

Step 4

Chill at least 1 hour or overnight.

Step 5

Add the green onions and herbs and mix well.  Garnish with sesame seeds.  Serve chilled or at room temperature.

With the excess of Thanksgiving behind us, a simple and easy meal for Meatless Mondays seems like the perfect thing to end a long post-holiday Monday. I think I’ve shared this recipe before, but I wanted to break it out again because it is so easy and delicious. The oat groats and barley add to the creaminess of the soup, but you could substitute other grains (like brown rice, wild rice, steel cut oats, pearl barley, etc.) if these two are not handy or you want to make a gluten free version. Serve this with a refreshing green salad and crusty whole grain bread for a complete meal that is sure to comfort you after an exhausting day. Save time by soaking the grains overnight or cooking them in the crock pot while you’re at work.

Creamy Mushrooms & Grains Soup

• 1 Salt & Pepper to taste
• 1 cup  Whole Oat Groats
• 1 cup Whole Hull-less Barley
• 6 cups Water
• 3 cups Milk (any kind)
• 1/4 cup Sherry
• 1/4 cup Soy Sauce or Tamari
• 2 tsp Paprika
• 1 Tbsp Parsley Flakes
• 3 cups Mushrooms, sliced (any type)
• 1 small Leek, sliced

Directions

Combine oat groats and barley with water and bring to boil. Turn heat down, cover and simmer for 45 minutes. Add milk, soy sauce, sherry, spices and vegetables to cooked grains and bring to boil. Turn down heat, cover and simmer for 30 minutes. Serve with your favorite bread and enjoy!

Makes 8 servings.

This colorful, healthy side dish comes from Tina of Scaling Back. This is gluten free and vegan/vegetarian friendly. Scaling Back focuses on mindful living while eating well. With beautiful recipes and stunning photography, we adore Scaling Back and think you will too!

The holidays bring along with it lots of opportunity to indulge but it’s nice to have options for lighter fare to keep things in check.  Rich earthy mushrooms, sweet butternut squash and tart pomegranates pair deliciously with the nutty flavor of millet.  Millet is gluten-free so it’s a great alternative if you are cooking for someone that is gluten intolerant.  Serve this for a healthy modern take on your usual stuffing, it might just start a new family tradition.

Millet pilaf with roasted butternut squash, mushrooms and pomegranate

Serves 4-6

Ingredients:

• 1 cup Millet
• 2 Tbsp Olive Oil, divided
• 1 medium Butternut Squash
• 2 Tbsp chopped fresh Sage
• 1 pound Cremini Mushrooms, sliced (any mixture of mushrooms would work)
• 1 cup Pomegranate Seeds
• 1/3  cup roasted Pistachios
• 1 Tbsp Balsamic Vinegar
• ¼ cup chopped Italian Parsley

Method:

Pre-heat oven to 375°F.  Place squash on a baking sheet, sprinkle with the  sage and toss with 2 teaspoons of the olive oil and season with salt and pepper.  Roast, stirring once or twice until tender 15-20 minutes.

On a separate baking sheet, toss the mushrooms with 2 teaspoons olive oil and season with salt and pepper.  Spread the mushrooms in a single layer and roast for 10 minutes.

To prepare the millet bring 1 quart of water to a boil.  Season the water generously with salt as you would for cooking pasta.  Add the millet and cook for 13 minutes.  Drain the millet into a fine sieve and then place the sieve back over the pot and let steam for an additional 10 minutes until fluffy and dry.

Place the millet in a large bowl and add the squash, mushrooms, parsley and pomegranate, drizzle the balsamic and remaining tablespoon of olive oil over the top and toss gently to combine.  Sprinkle the pistachios over the top and serve.

We love this recipe from Sarah of Daisy At Home! What a fun alternative to the rice pilafs and other grain dishes that we see every year! The spelt berries have a lovely chewy texture and the cranberries keep this dish perfectly seasonal. If you don’t have spelt berries handy, wheat berries or even brown rice will work in a pinch. Of her blog, Sarah writes, “Daisy At Home is a blog about life and cooking in Southern California. I love to use fresh, local, and seasonal ingredients while experimenting in my kitchen.”

Thanksgiving Salad
serves 4-6

• 1 cup Bob’s Red Mill Spelt Berries
• 1 cup roughly chopped Lettuce, such as Boston or Butter
• 1/2 cup dried Cranberries
• 1/2 cup chopped Apples, fresh or dried
• 1/2 cup Slivered Almonds
• 4 Tbsp Honey
• 2 Tbsp Apple Cider Vinegar
• 3 Tbsp Extra Virgin Olive Oil
• 1 Tbsp Orange Juice
• 1/2 tsp Salt
• 1/4 tsp freshly ground Black Pepper

1. Cook spelt berries according to package directions, and allow to cool completely.
2. In a large bowl, combine the spelt berries, lettuce, cranberries, apples, and almonds and toss to combine.
3. In a small bowl or mason jar, combine the remaining ingredients and stir or shake vigorously to combine.
4. Pour dressing over salad and toss to combine until well coated.

Happy Labor Day! In honor of Labor Day, we’re putting our feet up with some menu ideas that are easy and quick to make your Meatless Monday less labor intensive. Enjoy!

• Mezza: Slice and dice vegetables, whip up some homemade hummus and falafels and enjoy a Mediterranean meal.
• Tacos: pair these veggie tacos from Simply Recipes or these corn and avocado tacos from Circle B Kitchen with refried beans (try this recipe from Simply Recipes with pre-cooked beans or go super easy with canned refried beans) and this recipe for Grilled Corn with Lime and Cheese
• Baked Potato Bar: bake up as many potatoes as you have people, plus a few extras, then put out an array of toppings—sour cream, butter, shredded cheese, steamed broccoli, sauteed mushrooms, veggie bacon, scallions, chives, dill, chili—you name it!  Serve a green salad and some sliced fruit on the side to make a full meal.
• Mini Pizza Bar: same idea as the potato bar, but with pizza! Use pita bread (make sure they don’t have the pockets) and your favorite pizza sauce and put out an array of toppings for easy customization. Try shredded cheese, olives, artichoke hearts, caramelized onions, sliced mushrooms, veggie sausage (if you like), feta cheese, goat cheese, zucchini, tomatoes, etc. The possibilities are endless. Bake topped pitas at 400°F for 6 to 8 minutes or until toppings/cheese are done. Serve with a green salad for a complete meal.

We’ve been working on a special project this summer and it has sparked in us a new appreciation for some of our more unique grains, like amaranth. While I can’t tell you about our new project (expect to find out in early 2013), I can share some of the delightful recipes that we’ve tried. This fun use of amaranth may not make a whole meal unto itself, but it would be a great appetizer for a party or your next family gathering. Make it a meal by pairing with grilled eggplant, a Greek salad and warm pita bread. Alternately, you can take it back to amaranth’s South American roots with grilled sweet potatoes and this Mixed Green Salad with Grilled Scallions, Mango, and Cilantro-Lime Vinaigrette. These tasty little cakes are incredibly versatile!

Amaranth Cakes

Yield 15 servings

• 1 cup Organic Amaranth Grain
• 2 Tbsp diced Onion
• 1 Garlic clove, minced
• ½ tsp Sea Salt
• 1 ½ cup Vegetable Stock
• 1 Egg
• 2 Tbsp Gluten Free All Purpose Flour or flour of your choice
• 1 Tbsp chopped Basil
• Oil, to fry

Place amaranth, onion, garlic and stock in a saucepan.  Bring to a simmer, cover and reduce heat to low.  Let cook until all liquid is absorbed, about 40 minutes.

Transfer cooked amaranth to a bowl and let cool.

Once amaranth has cooled, add egg, flour and chopped basil.  Mix well.

Heat oil over medium-high heat about ¼-inch deep in a wide skillet.  Drop 2 Tbsp batter per serving into the hot oil.  Let cook until browned on one side, about 2 minutes, then turn to cook on other side.  Remove from oil and drain on paper towels.

Serve with tomato sauce or salsa. Or try this easy recipe for Tomato Jam.

Makes 15 servings.

Photo courtesy of Melanie from Nutritious Eats

There is something about fresh pesto that positively screams summer. Its fresh flavors and snappy scent seem to cool my soul on a hot summer evening (of which Oregon has had its share lately). Buckwheat cooks in about 20 minutes on the stove top, so not only does this dish refresh, it won’t have you slaving in the hot kitchen. To make this vegan or simply lighter in flavor, leave out the Parmesan. Fresh chopped tomatoes would be a great addition to this salad, in my opinion. Serve alongside some crusty French Bread and sliced veggies for a cool, easy summer meal.

If buckwheat groats are hard to come by, kasha would work well in this dish or try a different whole grain for a special twist—millet, wheat berries, quinoa—any of these would be delicious. That’s part of the magic of pesto, there are few foods that it does not enhance!  

Buckwheat Pesto Salad

•     1 cup Buckwheat Groats
•     2-1/2 cups Water
•     1/4 tsp Sea Salt
•     2 Tbsp Olive Oil
•     1 Tbsp Butter, softened
•     4 cloves Garlic, finely minced
•     1/2 cup chopped Walnuts
•     1 cup finely chopped fresh Parsley
•     2 tsp dried Basil
•     1 cup grated Parmesan Cheese
•     1/2 cup sliced Black Olives
•     1/2 cup Soy Bacon Bits (optional)

Directions

Step 1

Boil water with salt. Add groats, cover and simmer for 20 minutes. Remove from heat and leave pan covered for about 5 minutes, then fluff with fork.

Step 2

Mix butter, olive oil, garlic and walnuts together. Separately combine parsley, basil, cheese and olives. Add butter mixture to groats, then add the parsley mixture. Salt to taste. Toss and serve. Sprinkle soy bacon on top, if desired.

Makes 6 servings.

I usually like to feature a main dish for Meatless Mondays to inspire you with a whole meal. Today, however, I’m sharing this fabulous recipe for Savory Oat Bread using our Quick Cooking Steel Cut Oats. This quick bread is so easy to make and can be done in just 30 minutes if you want to make muffins or 40 minutes for a full loaf. The combined flavors of sun dried tomatoes, feta and green onions make it the perfect addition to a Greek or Caesar Salad (vegan in honor of MM). If warming up the oven doesn’t appeal on a hot summer day, try making these first thing in the morning when it’s still cool. Then, just pop them in the oven quickly to reheat before serving. Pair with a green salad of your choice and some grilled veggies, might we suggest this recipe for grilled zucchini or this one for spicy grilled eggplant?

Savory Oat Bread

Yield one 8 x 4 loaf

• 1 cup Quick Cooking Steel Cut Oats
• 1 cup Buttermilk
• ¼ cup dried or 1/3 cup packed in oil, rinsed Sun Dried Tomatoes
• (1 cup Boiling Water for dried sun dried tomatoes)
• 2 Eggs, slightly beaten
• ½ cup Olive Oil
• 1 cup Unbleached White Flour
• ½ cup Whole Wheat Flour
• ½ tsp Sea Salt
• 1 tsp Baking Powder
• ½ tsp Baking Soda
• ½ cup Feta Cheese, crumbled
• ¼ cup Green Onions, sliced 1/4″

In a large bowl, combine oats and buttermilk and let stand 1 hour.  Pour boiling water over dried sundried tomatoes, if using, to rehydrate and let stand 15 minutes.

Preheat oven to 400°F.  Lightly oil an 8 x 4-inch loaf pan or line a muffin tin with paper liners.  Drain sundried tomatoes, reserving soaking liquid, and roughly chop.

Sift together flours, salt, baking powder and baking soda.  Add egg and oil to oat mixture, stirring until just combined.

Add dry ingredients to oat mixture, stirring until just combined.  Fold in sundried tomatoes, feta and green onions.  If batter seems very thick, add reserved tomato soaking liquid, about 2 Tbsp, until the batter reaches a thick yet pourable consistency.

Pour batter into prepared pan and tap gently on the counter to release any large air bubbles.  Bake until a tester comes out clean, about 25 – 30 minutes for muffins or 35 – 40 minutes for a loaf.

Serve warm.