Farro  Caprese Salad | Bob's Red Mill

Meatless Mondays: Farro Caprese Salad

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

I just love this salad. The bold flavors of basil and balsamic vinegar contrast so well with zingy tomatoes and creamy mozzarella. Add chewy farro berries to the mix and you have a wholesome dish perfect for warm summer nights. It’s so easy to whip up, too, making it perfect for the impromptu picnic or barbecue. Substitute long grain brown rice or whole grain sorghum to make this dish gluten free. If farro is hard to come by, these flavors will pair well with any grain.

Farro  Caprese Salad | Bob's Red Mill

Farro Caprese Salad

  • 2 cups Farro
  • 1-3/4 tsp Salt, divided
  • 6 cups Water
  • 5 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Balsamic Vinegar
  • 1 Tbsp Red Wine Vinegar
  • 1/4 tsp ground Black Pepper
  • 2 cups Cherry Tomatoes, halved
  • 1/4 cups Shallots or Red Onion, finely chopped
  • 1 clove Garlic, finely minced
  • 1/3 cup Basil, chopped
  • 1/3 cup Parsley, chopped
  • 10 oz fresh Mozzarella, chopped into bite-sized pieces

Bring water and 1 tsp salt to a boil. Add farro to pot of boiling water and cook until tender, about 20-30 minutes. Drain and rinse in cold water.

Whisk together olive oil and vinegar. Combine with remaining ingredients and add farro. Serve immediately or refrigerate.

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Greek Garbanzo Salad F

Meatless Mondays: Greek Garbanzo Bean Salad

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes

Happy Memorial Day! If you’re heading out to a picnic or barbecue, whip up this salad to take along. The bright flavors from lemon juice and red wine vinegar pair beautifully with salty Greek olives and feta cheese. This dish is a great alternative to antipasto salad, containing similar flavors with the advantage of using nutritious garbanzo beans in place of pasta. If you’re short on time, canned garbanzo beans will work fine in this recipe. Pair this with grilled eggplant and toasted pitas for an easy dinner spread.

Greek Garbanzo Salad | Bob's Red Mill

Greek Garbanzo Salad

Serves 8

Salad:

  • 3 cups dry Bob’s Red Mill Garbanzo Beans, cooked according to package directions (about 6 cups prepared)
  • 2 English Cucumbers, halved lengthwise and sliced
  • 1 clove Garlic, minced
  • 2 cups Cherry Tomatoes, halved
  • 1 cup Greek Olives, pitted
  • 1/2 cup Feta, crumbled
  • 1/2 cup Red Onion, thinly sliced

Dressing:

  • 6 Tbsp Olive Oil
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Lemon Juice
  • 1/2 tsp Dijon Mustard
  • 1/2 tsp Honey
  • 1 Tbsp fresh Oregano, finely chopped
  • 1 Tbsp fresh Basil, finely chopped
  • 1 Tbsp Italian Parsley, finely chopped
  • 1/2 tsp Garlic Powder
  • Sea Salt and Black Pepper to taste

Whisk together all dressing ingredients. Combine garbanzo beans, cucumbers, garlic, tomatoes, olives, feta and red onion with dressing. Add salt and pepper to taste.

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Kamut w Herbed Mushrooms and Leeks H

Meatless Mondays: Kamut® Berries with Herbed Mushrooms and Leeks

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

This whole grain, pilaf-like dish shines the spotlight on Kamut® berries. The toothsome grains marry beautifully with earthy mushrooms and vibrant leeks. Beyond cooking the grains, this dish comes together easily and is a great, light meal for a Monday night. Take it up a notch with a sprinkling of freshly grated Parmesan and pair with a green salad.

Kamut w Herbed Mushrooms and Leeks | Bob's Red Mill

Kamut® Berries with Herbed Mushrooms and Leeks

from Whole Grains Every Day by Bob’s Red Mill 

  • 1-1/2 cups Bob’s Red Mill Organic Kamut® Berries
  • 4-1/2 cups Water
  • 2 Tbsp Unsalted Butter*
  • 3 cups sliced Leeks, white and light green parts
  • 1-1/2 lb assorted Mushrooms, trimmed and quartered
  • ¼ tsp Sea Salt
  • 1 cup low-sodium Vegetable Broth
  • 1 Tbsp fresh Tarragon, chopped
  • 1 Tbsp fresh Thyme, chopped
  • Salt and Black Pepper, to taste

Bring water to a boil in a medium pot.

Add Kamut® berries, cover, reduce heat to simmer and cook until berries are tender and plump, about 45-60 minutes. Drain off any excess water and set kamut aside.

Heat the butter in a large, deep skillet over medium-high heat until it foams. Add the leeks and cook, stirring frequently, until they soften, 4-5 minutes. Add mushrooms and salt. Continue cooking until the mushrooms release their liquid and are just short of tender, 7-10 minutes.

Stir in broth, tarragon, thyme, cooked kamut, and salt and pepper to taste. Cook uncovered over medium heat until some of the liquid has evaporated and the flavors mingle, about 5 minutes.

Serve warm.

*Use a non-dairy margarine for a vegan version.

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1green-onion-pancakes F

Meatless Mondays: Savory Green Onion Pancakes

by Guest in Gluten Free, Meatless Mondays, Recipes

I adore green onion pancakes but they usually require you to create dough, which needs to be kneaded, rested, and then rolled out. At JoyFoodly, I’m always looking for ways to simplify recipes for families. Really, this is the only way anyone who is busy can joyfully recreate a favorite recipe time and again. For this savory and delicious green onion pancake, I’ve found a way I think you’ll love that’s quick and seriously yummy.

It all starts with the star of the pancake, the green onion batter. For this recipe, my shortcut is my always on-hand Bob’s Red Mill Gluten Free Pancake Mix. You can whip this batter up in no time. I especially love to get kids involved with measuring ingredients and stirring the batter.

The other thing I love about this pancake batter is that it can take quite a bit of green onions, so if you’re also looking for a way to really use up a lot of them (or just love green onions!), feel free to overstuff and top these beauties for extra crunch. If you’re not sure how to cut or prep green onions, here’s a quick video we’ve put together for our Joyful 12 Kitchen Learning Lab that will help make your prep just a little more joyful:

Here’s to your family having some fun in the kitchen on this Meatless Monday. Don’t forget to add a little drizzle of sauce to kick up the fun one extra notch!

PS: We thought the sour cream on top could be optional but we highly recommend it not be!

Tips to help your kids love Savory Green Onion Pancakes

We include tips like this in all of the recipes in our online kitchen learning lab, the Joyful 12! Learn more here.

  • Get them involved: Making batter is a great lesson for kids in the kitchen. Show them how to accurately measure ingredients and why this is important. Have them help you incorporate the dry and the wet ingredients and learn when the batter is the right consistency (not too thick but not too runny)
  • Be a food explorer: People eat pancakes all over the world! In France, they eat thinner pancakes called crepes. Here, we are making a savory vs. sweet pancake. Ask your child what they think about savory pancakes.
  • Taste your creation: It’s fun to make one pancake from the batter and have your child help you taste test it. Do you want to add more green onions to it, or maybe more Chinese five spice? Then, when you’ve finished cooking them all, you’ll already know your child likes them because you involved them in making them and tasting them!

1green-onion-pancakes

Savory Green Onion Pancakes

Serving size: 4 | Prep time: 15 minutes | Cooking time: 20 minutes

Ingredients:

  • 1 bunch Green Onions
  • 1-1/2 cups Pancake Mix (we use Bob’s Red Mill® Gluten Free)
  • 1 Egg
  • 1 cup Coconut Milk
  • 2 Tbsp Sesame Oil
  • 1/2 tsp Chinese Five Spice
  • 1/2 tsp Salt
  • 3 Tbsp Coconut Oil or Vegetable Oil
  • Sour Cream, optional topping

Sauce to Drizzle

  • 2 Tbsp Sesame Oil
  • 1-1/2 tsp Rice Wine Vinegar
  • 1 tsp Tamari (Gluten Free Soy Sauce)
  • 1 tsp Sugar
  • 1 pinch Hot Pepper Flakes

Directions
Note on Substitutions: you can use soy or almond milk in place of coconut milk, and vegetable oil in place of coconut oil.

2-ingredients

Get Organized:

1. Take 5 minutes to get out all your ingredients, measuring and cooking equipment needed, and place them on a cookie sheet within easy reach.

2. Make the sauce that can be drizzled on top of pancakes by combining all ingredients in a bowl and stirring together.

3. Cut the green onions into small discs. Set aside a few green tops to be used to sprinkle over pancakes when you serve them.

4. Preheat oven to 325F, to keep cooked pancakes warm while you finish cooking all the batter.

3mixing-batter

To Cook:

1. In a bowl beat the egg together with the coconut milk and sesame oil.

2. In a separate bowl, combine the Chinese five spice and salt with the pancake four.

3. Add the pancake flour and spices to the egg mixture gradually, stirring to combine.

4. Stir in the cut green onions into the batter.

5. In a nonstick pan, heat enough coconut oil in the pan to just cover the bottom of the pan.

6. Use a spoon to place 1-2 pancakes into the pan. Cook over medium-high heat. Look for bubbles on the outside of the pancakes. Flip and cook another minute.

7. Hold finished pancakes in a warm oven on a cookie sheet.

8. Serve with a dollop of sour cream (optional but yummy), extra green onions, and the sauce on the side, which can be drizzled over.

hollie-headshot-postsChef Hollie Greene is passionate about bringing the joy of good food to your family. She created JoyFoodly™, a San Francisco mission based company, to help families joyfully get more fruits and vegetables into their families’ diets. The Joyful 12™, Chef Hollie’s Online Kitchen Learning Lab, helps parents explore and learn how to joyfully get twelve fruits and veggies into their families’ diets each season.

Chef Hollie is a graduate of the French Culinary Institute in NY and has taught over 2,000 children in New York and California through her work with non-profit programs partnering with Rachael Ray’s Yum-O!, Mayor Bloomberg, and as a Professional Expert for the State of California’s Healthy CA Kids Initiative. Follow Hollie on Twitter and Facebook to keep up to date with her newest joyful kitchen creations.

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Roasted Butternut Squash Gnocchi with Vegan Alfredo | Bob's Red Mill

Meatless Mondays: Roasted Butternut Squash Gnocchi with Dairy-Free Alfredo

by Claire Gallam in Meatless Mondays, Recipes

You haven’t really lived until you’ve had homemade gnocchi. I know that seems like a bold statement, but that’s just how strongly I feel about the matter. Homemade gnocchi will blow your store-bought stuff right out of the water.

Roasted Butternut Squash Gnocchi with Vegan Alfredo | Bob's Red Mill

I was so excited when Bob’s Red Mill asked me to create a healthy and wholesome meal using one of their nut flours. Since I’ve been trying to limit the amount of processed food I eat, I’ve been living off pastas, breads, muffins and cakes made with almond meal. Not only does it add such an incredible nuttiness to your dishes, it also adds a punch of protein too.  I knew almost instantly what I was going to make, a version of the root vegetable homemade gnocchi featured in my cookbook.

Roasted Butternut Squash Gnocchi with Vegan Alfredo | Bob's Red Mill

Regular potato gnocchi is fabulous, but I have to say, I wanted something with a little more vibrancy, so I opted for roasted and pureed butternut squash. It’s creamy and flavorful, and adds a beautiful bright orange color to the pasta. Plus, it gives you a serving of vegetables in each bite, which is an added bonus in my life.

Roasted Butternut Squash Gnocchi with Vegan Alfredo | Bob's Red Mill

I paired these fluffy little pasta dumplings with my favorite vegan Alfredo sauce. You’ll absolutely die when you see what makes it so creamy! This gnocchi and sauce is the best weeknight or weekend meal. Your family and friends will go gaga, I promise.

Roasted Butternut Squash Gnocchi with Vegan Alfredo | Bob's Red Mill

Roasted Butternut Squash Gnocchi with Vegan Alfredo

Serves about 4

Ingredients:

For the Gnocchi:

For the sauce:

  • 1 pound Extra Firm Tofu
  • 1/3 cup Soy or Almond Milk
  • 1 ½ tablespoons chopped Basil
  • 1/3 cup Soy Parmesan
  • 3 tablespoons Vegan Butter

Directions:

  1. In a large bowl, mix the squash, flour, almond meal, egg, Parmesan cheese and salt and pepper. Mix until pasta dough comes together. If it’s still too sticky, add additional all purpose flour.
  2. Place the dough onto a hard floured surface and knead until smooth and elastic. Roll the dough into ¼ inch thickness and cut into 4 even sections. Cut each bite into 1 ½ inch pieces. Press the back of the fork into the gnocchi to make indents.
  3. Bring a large pot of water to a boil and add salt. Cook the gnocchi until softened and floating to the top, about 4 – 6 minutes.  Rinse and set aside.
  4. Meanwhile, make the sauce by blending the tofu, almond milk, basil, Parmesan and vegan butter together in a blender. Add salt and pepper to taste.
  5. Pour the sauce over the gnocchi and serve with additional pepper.

*Use Soy Parmesan to make this dish completely vegan.

Claire GallamClaire is a cookbook author, food writer and recipe creator, soon-to-be culinary student and avid world traveler. She is recently married to a social media guru who loves *almost* everything she conjures up. She writes full-time for the Food section of SheKnows, FabulousFoods.com and is a contributing writer for the Travel section of SheKnows. You can also follow her daily musings and find delicious healthy recipes on her food blog, The Realistic Nutritionist. Follow Claire on Twitter and Facebook to keep up to date with her newest creations. 

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Apricot Almond Muffins | Bob's Red Mill

Meatless Mondays: Apricot Almond Muffins

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

These mildly sweet, grain-free muffins are perfect for your gluten free or low-carb diet. The texture of almond meal give these muffins a hearty bite that pairs well with the fruity burst of dried apricots. They make a great on-the-go snack and can easily be dressed up for a dessert occasion. For a change of pace, use our new natural almond meal or try our hazelnut meal for a different flavor combination altogether. We just can’t stop eating these muffins and we fear that you’ll have the same problem at home (so you better hide one for later before your family finds out).

Apricot Almond Muffins | Bob's Red Mill

Apricot Almond Muffins

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 10 minutes  | Cook Time:  18 – 20 minutes |  Yield: 12 servings

  • 4 cups Bob’s Red Mill Almond Meal (442g)
  • 1 ¼ tsp Baking Soda (7.5g)
  • ¼ tsp Salt (1g)
  • 2/3 cup diced, dried Apricots (90g)
  • 1 Tbsp Orange Zest, from about 1 large orange (8g)
  • 5 Eggs (250g)
  • 1/3 cup melted Coconut Oil or Butter (80 mL)
  • 1/3 cup Honey or Maple Syrup (80 mL)
  • 1 tsp Almond Extract

Step 1

Preheat oven to 350°F.  Line a standard muffin tin with paper liners and spray with pan spray.

Step 2

Combine the Bob’s Red Mill Almond Meal, baking soda, salt, diced apricots and orange zest.

Step 3

In a large bowl, whisk together the eggs, coconut oil, honey and almond extract.  Add the dry ingredients to the wet and mix well.

Step 4

Portion batter into prepared muffin tin and bake until golden and the tops spring back when lightly touched, about 18 – 20 minutes.

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Sweet Corn Quiche | Bob's Red Mill

Meatless Monday: Sweet Corn Quiche in Teff Crust

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes

This simple, yet delicious recipe has been in the Bob’s Red Mill family for years. We’ve recently revisited it and revised it a little to make it easier and more delicious. Teff flour might be hard to come by near you, but you can snag a bag online on our website or Amazon. If you can’t access it, try replacing it with oat flour, brown rice flour or even whole wheat flour for a similar taste and texture. We love the creamy texture of this quiche paired with the nutty flavor of this teff crust. Pair this with a light green salad for a lovely brunch option and add a cup of soup to the mix to make it a full-fledged dinner.

Sweet Corn Quiche with Teff Crust | Bob's Red Mill

Sweet Corn Quiche in Teff Crust

  •     1/3 cup Water
  •     1/3 cup Sesame Oil
  •     1-1/4 cup Teff Flour
  •     1/8 tsp Salt
  •     2 cups fresh Corn Kernels
  •     3/4 cup Milk
  •     4 large Eggs
  •     Hot Pepper Sauce (Tabasco or your favorite) to taste
  •     1/4 tsp Salt
  •     4 oz Gouda Cheese, shredded
  •     3/4 cup Onion, chopped
  •     1/3 cup Green Pepper, minced
  •     2 Cherry Tomatoes, sliced thinly

Directions

1. Preheat oven to 350°F.

2. Using wire whisk, mix water and oil until white and frothy. Add teff flour and salt. Mix, then press into oiled 9″ pie plate.

3. Place corn and milk in blender and blend until smooth. Add eggs, hot pepper sauce and salt, blend just to mix.

4. Sprinkle cheese in unbaked teff pie crust. Add corn mixture. Sprinkle onion and green pepper over surface of pie. Arrange tomato slices around edge of filling.

5. Bake for 45 minutes, or until knife inserted into center comes out clean and center of pie is set.

Makes 8 servings – 1 slice each.

Teff Flour | Bob's Red Mill

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Artichoke Hazelnut Tart | Bob's Red Mill

Meatless Mondays: Artichoke Hazelnut Tart

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes

If you’re looking for a fabulous brunch idea to impress your friends, we have just the ticket. Our Artichoke Hazelnut Tart will cause your friends and family to surrender to a second helping and leave their taste buds saying “oh-là-là.” This is a perfect dish for Easter or Mother’s Day. It’s easy to whip up and comes out looking like you just slaved away in the kitchen. Pair this with a light green salad and a sparkling non-alcoholic beverage for a classy, Spring meal.

Artichoke Hazelnut Tart | Bob's Red Mill

Artichoke Hazelnut Tart

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 10 minutes | Cook Time:  15 – 25 minutes | Yield: 8 – 10 servings

Crust

Filling

  • 8 oz Cream Cheese, softened
  • ½ tsp Salt
  • ½ tsp Paprika
  • ¼ tsp ground Black Pepper
  • 1 Egg
  • 1 cup (4 oz) shredded Mozzarella
  • ½ cup (2 oz) grated Parmesan, divided
  • ½ cup (2 oz) grated Asiago, divided
  • 14 oz fresh, frozen or canned Artichoke Hearts, sliced thin

Step 1

Preheat oven to 350°F.  Spray an 8- to 9-inch pie pan with cooking spray.

Step 2

In a medium bowl, mix together Bob’s Red Mill Hazelnut Meal, salt and spices until evenly incorporated.   Add egg whites and mix thoroughly.

Step 3

Line the edges of the pan with the crust mixture, pressing and squeezing the mix firmly into place and making even crust edges, much like lining a graham cracker crust.

Step 4

Fill in the bottom of the crust and press mixture firmly into place.  To create a flat and even bottom crust, use the bottom of a dry measuring cup or drinking glass to smooth and pack the crust into place. 

Step 5

Par-bake the crust for 10 minutes.  Remove crust from oven while the filling is prepared and increase the oven heat to 400°F.

Step 6

Mix the softened cream cheese, salt and spices until smooth.  Add the egg and mix until incorporated then fold in the mozzarella, ¼ cup grated Parmesan, ¼ cup grated Asiago and sliced artichoke hearts.

Step 7

Pour the filling into the par-baked crust and smooth evenly.  Sprinkle the remaining ¼-cup each Parmesan and Asiago over the top.  Bake until just bubbling and golden, about 25 – 30 minutes.  Let cool before portioning.

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Red Bean and Kamut Soup F

Meatless Monday Explained + Red Bean and Kamut® Soup

by Guest in Featured Articles, Meatless Mondays, Recipes

How many times have you heard something like this: “The foundation of a healthy diet is fruits, vegetables, legumes and whole grains.”

For many of us—especially seasoned home cooks—this is old news, and it may not even be something we think about all that often. We love plants, of course we eat them every day!

But the truth is, actually consuming the full recommended number of servings of these healthy foods on a daily basis is difficult, even for a registered dietitian like myself. Current dietary guidelines recommend five servings of produce and six ounces of grains daily for most people. Eating meat at every meal – or even every day – can make this a challenge.

In 2003, renowned advertising mogul Sid Lerner revived Meatless Monday (once popular as a war conservation effort) as a way to encourage the public to reduce their intake of saturated fat and cholesterol from animal products and eat more healthy plant foods. Since then, individuals, organizations and brands like Bob’s Red Mill have adopted the initiative to help spread the message about the benefits of periodic meatless eating.

Red Bean and Kamut Soup | Bob's Red Mill

In my work promoting Meatless Monday, I find that each eater is inspired to join the campaign for a slightly different reason. Some of the most popular include:

For health: Research shows that those who follow diets low in animal products and high in plant foods have lower levels of obesity, a reduced risk of developing cancer and heart disease, lower blood pressure and lower total mortality. Meatless foods, especially whole grains, legumes, fruits and vegetables are packed full of fiber, vitamins, minerals and antioxidants.

To discover a new favorite: It’s easy to fall into a meal rut and cook up the same old chicken breast or ground beef most nights. Challenging yourself to go meat-free one day a week can provide inspiration to finally try that curious vegetable or ancient grain you keep hearing about. You may discover a new healthy favorite that will become a regular feature in your diet on other days of the week.

For solidarity: Social support is a huge element of any healthy habit. Even if you regularly eat meatless meals, making a specific effort to do it on Mondays and to share your habit with those in your household or via social media can inspire others to make Meatless Monday and plant-based eating a regular habit, too. It’s also exciting to know you’re participating in a global movement – over 30 countries now have active Meatless Monday campaigns.

For the environment: Eating less meat is an environmentally friendly choice, since production of animal foods is a major contributor to greenhouse gas emissions.

meatlessmonday_logo

As Meatless Monday’s dietitian, I often hear concerns about whether you can still get enough protein without eating meat. The answer is a resounding yes! Very few people in the United States get too little protein, even among full-time vegetarians. And most plant foods contain more protein than we think, whole grains especially. Quinoa has developed a reputation for being a protein superstar over the past few years, but interestingly, many other whole grains pack in even more protein per serving than the popular South American seed. Amaranth, millet, farro and Kamut® wheat come in at about seven or eight grams of protein per one-fourth cup serving as compared to quinoa’s five.

In the spirit of discovering new favorites on Meatless Monday, I decided to give Kamut® Khorasan Wheat a shot. Kamut® wheat, while technically an ancient wheat, sure looks a lot like brown rice, so I was inspired to try it out in a twist on traditional red beans and rice.

Beans and grains have historically been paired together not only because of their complementary flavors, but because when combined, the proteins from the two plants provide all of the essential amino acids we need to carry out our daily functions. There’s actually no need to make sure you get each of the essential amino acids in the same meatless meal, but that doesn’t mean the combination isn’t still delicious and worthy of a spot in your next Meatless Monday dinner.

Red Bean and Kamut Soup | Bob's Red Mill

Red Bean and Kamut® Soup

Serves 4

  • 1 cup Kamut® Khorasan Wheat
  • 3 Tbsp Olive Oil or Butter
  • 1 medium Onion, diced
  • 3 cloves Garlic, minced
  • 6 cups Vegetable Stock
  • 1 ½ cups Tomato Puree
  • 2 (15 oz.) cans Red Beans
  • 2 Tbsp Chili Powder
  • 2 tsp dried Thyme
  • 1/2 tsp Cayenne Pepper
  • 3 Bay Leaves
  • Salt to taste (consider salt content of vegetable stock)

Soak Kamut in water overnight. Before cooking, drain and discard soaking water.

In a large stockpot or dutch oven, heat butter or olive oil over medium heat. Add onions, saute until translucent, about 10 minutes. Add garlic and saute one minute more.

Add soaked Kamut and remaining ingredients. Mix well, cover, reduce heat to low and simmer 40 minutes to one hour, until Kamut has cooked and flavors are combined.

Remove bay leaves and serve.

Diana Rice, RD | Meatless MondaysDiana K. Rice, RD is the registered dietitian and recipe editor on staff with The Monday Campaigns, a nonprofit public health marketing initiative dedicated to using the first day of the week to prompt healthy behavior changes. Diana focuses her efforts on the organization’s nutrition-oriented initiatives Meatless Monday, The Kids Cook Monday and Healthy Monday. She has studied at NYU, the University of Northern Colorado and Cedar Crest College and is an advocate for sustainable agriculture and children’s nutrition education. Contact The Monday Campaigns to start a campaign in your area and keep up with Diana on Twitter.

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Apple Cinnamon Walnut Brown Rice Farina | Bob's Red Mill

Meatless Mondays: Apple Cinnamon Walnut Brown Rice Farina

by Julia Mueller in Gluten Free, Meatless Mondays, Recipes

Howdy doody, Bob’s Blog readers! I’m Julia Mueller from The Roasted Root! I’ll be joining you here from time to time with recipes using Bob’s Red Mill’s products. I’ve been using Bob’s products ever since I began the search for cooking and baking alternatives to wheat three years ago. Through the BRM product line, I continually learn about new ways of using whole grains, flours, and nut meals to whip up delicious eats. Recently, I have been eating brown rice farina as porridge for breakfast and I can’t think of a better way to start the day!

When I was a kid, I loved the instant cream of wheat that came with fruit topping pouches. I remember the commercials where kids would be using the fruity topping to draw pictures in their cream of wheat. Free-style art on my breakfast food? Sign me up!  I poked and prodded my parents until they bought into it. From there on out, I was sold down Cream of Wheat River.

Apple Cinnamon Walnut Brown Rice Farina | Bob's Red Mill

BUT! Gone are the days of instant cream of wheat with little drawing packets. That river dried up long ago. Not only because I no longer have the time to draw on my breakfast before I leave for work in the morning, but also because I limit my intake of wheat to a bare minimum. For this reason, breakfast porridge made from oatmeal, quinoa, or brown rice farina is now my go-to fuel in the morning.

But the farina fun doesn’t stop in the morning – oh no! One of the best parts about brown rice farina is its versatility. Not only can you get creative with it for breakfast, but you can use it in cakes, or even serve savory meals on top of it. The end result is bound to be tasty, healthful, and satisfying.

Add apple cinnamon walnut brown rice farina to the list of genius ideas to get children to eat their breakfast. It’s very quick to throw together (10 to 12 minutes is all it takes!), and the apple-cinnamon flavors coupled with the naturally sweet maple syrup are sure to win anyone’s affection. Case in point: this is a healthful, easy meal that can appeal to breakfast eaters of all ages.

Are you sold down Brown Rice Farina River? I certainly hope you have a marvelous journey, filled with apple, cinnamon, walnut splendor.

Apple Cinnamon Walnut Brown Rice Farina | Bob's Red Mill

Apple Cinnamon Walnut Brown Rice Farina 

Ingredients:

  • 3-1/4 cups Water
  • 1 large Apple (I used Honeycrisp), peeled and finely chopped or shredded
  • 1 cup Bob’s Red Mill Brown Rice Farina
  • ½ teaspoon ground Cinnamon
  • ½ cup Walnuts, chopped
  • 2.5 tablespoons pure Maple Syrup (or to taste)*
  • Almond Milk, Coconut Milk, or regular Milk for serving

*You can also sweeten the brown rice farina with brown sugar if you don’t have pure maple syrup available

Instructions:

  1. Add the water and chopped apple to a pot and bring to a full boil. Boil gently for 5 to 8 minutes to soften the apple.
  2. Slowly stir in the brown rice farina, cinnamon, and walnuts, and stir consistently as the farina thickens. Continue cooking for 5 to 8 minutes, then add the maple syrup and stir to combine.
  3. Serve with almond milk, coconut milk, regular milk, and/or a dollop of yogurt on top.

JuliaMuellerJulia Mueller’s two greatest passions are food and the great outdoors. Creator of the food blog, The Roasted Root, Julia enjoys whipping up and photographing nutrient-dense recipes that are healthful yet comforting, and are approachable to make any night of the week. Most of her recipes are vegetable and meat-based, gluten-free and refined-sugar free. Julia is also the author of the cookbooks, Delicious Probiotic Drinks, and Let Them Eat Kale! An avid mountain biker and snowboarder, Julia enjoys balancing work with playing outside in the mountains. Keep up with her on Facebook and Twitter.

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