Salad Group F

10 Best Salads for Summer

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

In honor of what might possibly be my favorite day of the year and, irrefutably the longest, here are our top 10 go-to summer salads. Whether it’s a fancy dinner party, casual barbecue or a day at the beach, each of these is perfect for your next gathering. If you can believe it, NOT A SINGLE ONE of these salads uses mayonnaise making them much more party friendly. Substitute gluten free grains in place of those featured to make these dishes allergen-friendly. Quinoa, whole grain sorghum and long grain brown rice are some of our favorite gluten free salad grains.

Sit back, relax and enjoy some wholesome whole grain goodness on this, the first day of summer!

10 Best Salads for Summer | Bob's Red Mill

Curried Carrots and Sorghum Salad
Mediterranean Farro Salad
Millet Spring Roll Salad

10 Best Salads for Summer | Bob's Red Mill

Buckwheat Pesto Salad
Farro Caprese Salad
Vegetable Bounty Quinoa Salad with Asian Vinaigrette

10 Best Salads for Summer | Bob's Red Mill

Tabbouleh
Greek Garbanzo Bean Salad
French Bean and Kamut® Berry Salad
Barley Salad in Radicchio Bowls with Champagne-Orange Vinaigrette

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Quinoa Cover F

Peanut Butter Quinoa Granola {Giveaway}

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

I recently heard someone say they were “quinoa-d out.” Quinoa does seem to be everywhere these days and it’s becoming so main stream that people like David Lynch are incorporating it into artsy projects. You may be feeling a little quinoa-d out yourself, but never fear, we have 500 Best Quinoa Recipes to share with you! Ok, we technically only have one, but it’s a wonderful recipe! This book is would be a fabulous cookbook to have on hand to inspire your love of quinoa. And, if you don’t love quinoa, I’m pretty sure this book will have something to change your mind.

500 Best Quinoa Recipes by Camilla Saulsbury | Bob's Red Mill

500 Best Quinoa Recipes by Camilla Saulsbury (of Power Hungry and a 2013 Spar for the Spurtle finalist) is full of recipes using quinoa for every meal of the day, including dessert. Recipes cover the full gamut from familiar, Sweet Potato and Black Bean Salad, to adventuresome, Seared Salmon with Pineapple Mint Quinoa. All of the recipes are gluten free, though, as is the case with many books we promote, the recipes are certainly not missing anything by leaving gluten out. The book starts off with an explanation of quinoa and its health benefits, and includes a handy guide on stocking your pantry with the ingredients for these recipes. There are so many delicious sounding options- you would never get bored!  Spicy Maple Pumpkin Soup, Caramelized Onion Quinoa Tart, Shepherd’s Pie with Sweet Potato Mash, Ginger Cardamom Drop Scones… the list goes on!

This book is really quite amazing and I am so proud of the work Camilla has done. I think you’ll enjoy it, too. Robert Rose has generously offered us a copy of this tome to give away to one lucky reader. We’ll pair this book with a quinoa starter kit, containing a package each of our gluten free and organic white quinoa, red quinoa, tricolor quinoa  and quinoa flour to help you get started. To enter, follow the prompts in the form at the bottom of the post. We’ll pick one winner at random from all who enter by 11:59 pm on 3/16/14.

Peanut Butter Quinoa Granola | Bob's Red Mill

Peanut Butter and Quinoa Granola

I have fond memories of my mother’s homemade granola, rich with nuts, honey and toasted oats. My version ups the flavor and nutrition ante with quinoa, peanut butter and dried cranberries. Spoon it up with milk, sprinkle it on yogurt or pack a handful in a small plastic bag for a mid-morning boost.

Tip

Any unsweetened natural nut or seed butter (such as cashew, almond, sunflower seed or tahini) may be used in place of the peanut butter.

•    Preheat oven to 325°F (160°C)
•    Large rimmed baking sheet, lined with parchment paper

  • 2 cups     large-flake (old-fashioned) rolled oats (500 mL) (certified GF, if needed)
  • 3⁄4 cup    quinoa, rinsed (175 mL)
  • 3⁄4 cup    lightly salted roasted peanuts, coarsely (175 mL) chopped
  • 1⁄2 tsp    fine sea salt (2 mL)
  • 1⁄2 tsp    ground cinnamon (2 mL)
  • 1⁄4 cup    natural cane sugar or packed light (60 mL) brown sugar
  • 1⁄4 cup    liquid honey or brown rice syrup (60 mL)
  • 1⁄2 cup    unsweetened natural peanut butter (125 mL)
  • 1⁄3 cup    vegetable oil (75 mL)
  • 1 tsp vanilla extract (GF, if needed) (5 mL)
  • 2⁄3 cup    dried cranberries (150 mL)

1.   In a large bowl, combine oats, quinoa, peanuts, salt and cinnamon.

2.   In a small saucepan, combine sugar and honey. Bring to a simmer over medium heat, stirring constantly. Turn off heat and stir in peanut butter, oil and vanilla until blended.

3.   Pour peanut butter mixture over oat mixture and stir until coated. Spread mixture in a single layer on prepared baking sheet.

4.   Bake in preheated oven for 40 minutes, stirring twice, until golden brown. Let cool completely on pan.

5.   Transfer granola to an airtight container and stir in cranberries. Store at room temperature for up to 2 weeks.

Makes about 4 cups (1 L)

Excerpted from 500 Best Quinoa Recipes by Camilla V. Saulsbury © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission. Photos by Colin Erricson 


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Birdspotter Recipe of the Week | Bob's Red Mill

Pumpkin Quinoa Muffins

by Cassidy Stockton in Birdspotter, Featured Articles, Recipes

For the second year, we’ve teamed up with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!

Quinoa Pumpkin Muffins | Bob's Red Mill

These muffins are very moist and the added quinoa boosts the protein and offers a nice crunch. This recipe was developed especially for Bob’s Red Mill by renowned whole grain specialist, Lorna Sass, author of Whole Grains Every Day Every Way. Slightly sweet and full of whole grains, these muffins are perfect to take along on your next bird-watching expedition.

Pumpkin Quinoa Muffins

  • 1/4 cup Raw Shelled Sunflower Seeds
  • 1-1/4 cups Whole Wheat Pastry Flour
  • 3/4 cup Brown Sugar
  • 1 tsp Pumpkin Pie Spice
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 3/4 cup cooked Organic Quinoa Grain*
  • 2 large Eggs
  • 3/4 cup Unsweetened Canned Pumpkin
  • 1/2 cup Low-Fat Buttermilk (well shaken)
  • 2 tsp Vanilla Extract
  • 5 Tbsp Unsalted Butter

Directions

Step 1

Place a rack in the center and preheat the oven to 400°F. Use 1 tablespoon of the butter to thoroughly butter the muffin tins. Set aside. Melt the remaining 4 tablespoons of butter and set aside.

Step 2

In a large bowl, combine the flour, sugar, pie spice, baking powder, baking soda, and salt. Add the cooked quinoa, separating the grains with a fork to distribute them evenly.

In another bowl, beat the eggs. Add the pumpkin, buttermilk, melted butter, and vanilla. Whisk until the mixture is smooth.

Gradually stir the liquid into the dry ingredients just until the flour is incorporated. It’s fine if the batter is slightly lumpy. Do not overmix.

Step 3

Divide the batter among 12 muffin cups. (Each should be about 3/4 full.) Sprinkle 1 teaspoon of sunflower seeds on top of each muffin. Bake until the muffins are nicely browned around the edges and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set the tins on a cooling rack for 5 minutes. Run a knife around the edges and remove the muffins. Eat warm or cool directly on the rack. If not eating the same day, freeze for up to 3 months.

Notes

*NOTE: To cook Quinoa, bring 2 cups water to boil. Stir in 1 cup Quinoa and reduce heat to medium/low. Cover and cook for 12 minutes. Remove from heat, fluff with fork and let stand for 10-15 minutes.

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Quinoa Carrot Cake Breakfast Cookies | Bob's Red Mill

Quinoa Carrot Cake Breakfast Cookies (GF, V)

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

All the flavors of carrot cake in a cookie fit for breakfast. These tasty little morsels from A Healthful Pursuit are absolutely packed with nutrients, yet taste sinful like any good cookie. They’re vegan and gluten free, though they could easily be made with regular flour, if that’s what you have on hand. Cooked quinoa give them a delightful nuttiness that pairs perfectly with carrots and raisins. Melted coconut butter is a wonderful (and scrumptious) alternative to cream cheese frosting. These make a great breakfast and on-the-go snack, not to mention a fantastic dessert.

Quinoa Carrot Cake Breakfast Cookies | Bob's Red Mill

Quinoa Carrot Cake Breakfast Cookies

Contributed by Leanne Vogel of A Healthful Pursuit 

Prep time:  15 mins
Cook time:  30 mins
Total time:  45 mins
Serves: 24

Ingredients

Dry

Wet

  • ½ cup Maple Syrup
  • 2 Tbsp Grape Seed Oil
  • 1 tsp pure Vanilla Extract

Add-ins

  • ⅓ cup Raisins
  • 1 cup shredded Carrot, lightly packed, wrap in a clean kitchen towel and ring out extra juices

Optional Topping

  • 2 tsp melted Coconut Butter

Instructions

  1. Add quinoa and water to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Once complete, remove from the stove, remove lid and allow to cool for a couple of minutes.
  2. Meanwhile, preheat oven to 350°F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
  3. Add all dry ingredients to a large bowl. Then, measure 1½ cups of the cooked quinoa and add to the dry ingredients. Stir to coat, until all quinoa granules are covered in the mixture. Set aside.
  4. Add all wet ingredients to a small bowl and stir well.
  5. Pour into bowl with dry ingredients and stir to combine.
  6. Stir in raisins and shredded carrots.
  7. One tablespoon at a time, scoop mixture onto prepared baking sheet, leaving a small space between each cookie. They will not spread out, so you can keep the cookies close. Lightly form each cookie, as you’d like them to come out. I flattened them slightly between my palms.
  8. Bake in preheated oven for 25-30 minutes, until cooked through and golden.
  9. Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool for a couple of hours. Because cooked quinoa was used in this recipe, the longer you leave it to cool, the firmer it will become. Leave it be and it will transform!
  10. Drizzle with melted coconut butter and serve. These cookies can be stored in the fridge for up to 2 weeks.

Nutritional Information:

Each cookie contains: Calories 100, Calories from Fat 25, Total Fat 2.5 g, Saturated Fat 0 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 10 mg, Total Carbohydrate 16 g, Dietary Fiber 2 g, Sugars 6 g, Protein 2 g, Vitamin A 15%, Vitamin C 0%, Calcium 2%, Iron 4%.

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Quinoa Chili 2

Meatless Mondays: Buffalo-Style Quinoa Chili

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

Earlier this Fall, Bob’s Red Mill partnered with Food52 for a contest titled, “Your Best Quinoa Recipe.” Over 120 recipes were submitted for the contest. The two winning recipes were selected by community voting and Food52 judges. Amber of Loves Food, Loves to Eat  was the chosen winner with her Quinoa Cookies with Coconut & Chocolate Chunks. The second place recipe was this amazing Buffalo-Style Quinoa Chili from Stacy McCann of Every Little Thing.

I’ve been saving this one because it looks like just the thing to warm your soul and I had a feeling that come November, a hearty bowl of chili would be needed around here. Bonus- it’s very simple to make, you’ll probably have most of the ingredients sitting in your pantry AND it’s ready in just 30 minutes. That is THE PERFECT Meatless Mondays meal in my opinion. If you like this recipe, head over to Every Little Thing for some more of Stacy’s great recipes.  If you’re looking for more quinoa inspiration, the other recipes that were submitted look mouthwatering. 

Buffalo-Style Quinoa Chili | Bob's Red Mill

Buffalo-Style Quinoa Chili

Contributed by Stacy McCann of Every Little Thing

Serves 2-4

  • 1 Tbsp Olive Oil
  • 1 White Onion, diced
  • 3 stalks Celery, diced
  • One 8-ounce can Tomato Sauce
  • One 14-ounce can Diced Tomatoes
  • 1 cup Vegetable Broth
  • 1 cup cooked Black Beans
  • One 14-ounce can Hominy
  • 1 cup cooked Quinoa
  • 1/2 cup Frank’s Red Hot Sauce, or to taste
  • 1 1/2 teaspoon smoked paprika
  • 1 1/2 teaspoon cumin
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Blue cheese, for topping

1.) Heat the olive oil over medium in a saucepan and, once hot, add the diced onion and celery to the pan. Cook until soft, about 5 minutes.

2.) Stir in the diced tomatoes, tomato sauce, and vegetable broth. Bring to a boil then reduce to a simmer cook for 15 minutes. Add in black beans, hominy, quinoa, Frank’s, smoked paprika, cumin, salt, and pepper. Continue to cook 15 more minutes, until the flavors have melded.

3.) To serve, ladle chili into broiler-safe bowls. Top with blue cheese and place under broiler until cheese melts, 3 to 5 minutes.

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Weeknight Gluten Free by Kristine Kidd Header

Weeknight Gluten Free {Giveaway} + Braised Carrots and Chickpeas with Yogurt Topping

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

If you’re looking for a little gluten free inspiration, Weeknight Gluten Free is just the ticket. The new book from Kristine Kidd is full of inspiring, quick and easy meals for even the most harried cook. This book proves that gluten free does NOT mean weird or different. The recipes focus on the amazing bounty of foods available for those on a gluten free diet. If you’re not gluten free, you won’t miss the gluten, we promise.

Weeknight Gluten Free is filled with beautiful photography and over 100 recipes. I had trouble picking which of these recipes to highlight- there are so many! From lighter meals like Crisp Socca with Burrata, Greens and Olive Dressing and Shrimp, Avocado and Peach Salad to heartier fare like Beef, Carrot and Edamame Stew and Lamb Burgers with Mint Greek Salad there is a meal for every night and every eater. Most recipes have about 10 ingredients, making it easy to plan a week’s worth of meals without breaking the bank. Another bonus- no crazy ingredients. Nothing you’ll have to make a special trip to a different market to find. I like that.

Weeknight Gluten Free by Kristine Kidd

While this book is focused more on dinners than other meals, it does have a modest dessert section to round out an evening. Kristine provides information for getting started with gluten free cooking, a pantry guide and some basics for saving time in the kitchen—tips we all could use! She also includes a stellar “Basic Recipes” section at the back- easy things to have on hand for even faster meals like Quick Mashed Potatoes and Mint Pesto.

This book would be great for someone beginning a gluten free diet or a seasoned veteran. It’s not overly complicated, so even a new cook would be able to master these dishes. It’s also great for any mom or dad who need a little help getting dinner on the table. You can bet I’m picking up a copy for my collection!

Braised Carrots and Chickpeas with Yogurt Topping | Kristine Kidd

Braised Carrots and Chickpeas with Yogurt Topping

Tender beans and sweet carrots are infused with enticing spices, and get a dollop of an Indian-inspired yogurt topping. White quinoa is a great substitute for couscous, and it is very high in protein.

  • Slender Carrots, 1 lb (500 g), unpeeled
  • Olive Oil, 4 tablespoons (2 fl oz/60 ml) plus 11⁄2 teaspoons
  • Large Onion, 1, coarsely chopped
  • Sweet Paprika, 2 teaspoons
  • Ground Cumin, 1 teaspoon
  • Ground Cinnamon and Ginger, 1⁄2 teaspoon each
  • Cayenne Pepper, 1⁄4 teaspoon
  • Chickpeas, 2 cans (15 oz/470 g each), rinsed and drained
  • Diced Tomatoes with juices, 2 cans (14.5 oz/455 g each)
  • Raisins, 1 cup (6 oz/185 g)
  • Kosher Salt and freshly ground Black Pepper
  • Quinoa, 1-1⁄2 cups (9 oz/92 g)
  • Plain Greek-style Yogurt, 1⁄2 cup (4 oz/125 g)
  • Fresh Cilantro leaves and toasted Sliced Almonds for garnish

Makes 4 servings

1. Halve the carrots lengthwise and then quarter them crosswise. In a large For the topping, nonstick frying pan over medium heat, warm 2 tablespoons of the oil. Add the onion and carrots and sauté until the onion is tender, about 5 minutes. Add the paprika, cumin, cinnamon, ginger, and cayenne and stir for 10 seconds. Add the chickpeas, tomatoes with juices, raisins, and 1 cup (8 fl oz/250 ml) water. Sprinkle with salt and black pepper. Bring to a boil, reduce the heat, cover, and simmer until the carrots are just tender, about 20 minutes.

2.  Rinse and drain the quinoa 4 times, and then place in a saucepan. Add 21⁄4 cups (18 fl oz/560 ml) water and a pinch of salt and bring to a boil. Reduce the heat to low, cover, and simmer until all the water is absorbed, about 15 minutes. Turn off the heat and let stand for at least 5 minutes.

3. In a small bowl, mix the yogurt and 1 tablespoon of the oil. Season to taste with salt and black pepper. Fluff the quinoa with a fork, and then mix in the remaining 1 tablespoon plus 11⁄2 teaspoons oil.

4. Divide the quinoa among warmed plates. Season the chickpea mixture to taste with salt and black pepper and spoon over the quinoa. Spoon the yogurt on top. Sprinkle with cilantro and almonds and serve right away.

Win it! 

Kristine has generously provided a book for one lucky winner. We’ll pair the book with our GF Organic Quinoa, Gluten Free Garbanzo Bean Flour, Gluten Free Rolled Oats and Gluten Free Cornmeal so you can jump right in upon winning. If you don’t win, but still want to snag a copy of the book- check out Amazon and Barnes and Noble, as well as your local bookseller. See below for how to enter.

To enter, follow the prompts below (be sure to click on the “leave a comment” to see what the secret question is, then click on “I did it”) and we’ll select one winner at random from all who enter by 11:59 pm on 11/10/13.

a Rafflecopter giveaway

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Quinoa Cookies

Quinoa Cookies with Coconut & Chocolate Chunks

by Cassidy Stockton in Featured Articles, Recipes

You know what’s good about Fall? It makes us want to bake. You too? Good news, then! Earlier this Fall, we partnered with Food52 for a contest titled, “Your Best Quinoa Recipe.” Over 120 recipes were submitted for the contest. The winning recipe was selected by community voting and Food52 judges. Amber of Loves Food, Loves to Eat  was the chosen winner with her Quinoa Cookies with Coconut & Chocolate Chunks. Congratulations Amber! These look absurdly delicious and make us want to grab a cup of coffee and a good book. You can bet we’ll be making these this weekend so we can do just that.  P.S. If you’re looking for a little quinoa inspiration, the other recipes that were submitted look mouthwatering. 

Quinoa Cookies with Coconut & Chocolate Chunks

Quinoa Cookies with Coconut & Chocolate Chunks
Amber of Loves Food, Loves to Eat

Makes about 24 cookies

  •     1-1/2 cups Whole Wheat Flour
  •     1 tsp Salt
  •     1/2 tsp Baking Powder
  •     1/2 tsp Baking Soda
  •     1/2 cup unsalted Butter, at room temperature
  •     1/4 cup Sugar
  •     1/4 cup Light Brown Sugar
  •     1/4 cup Honey
  •     2 large Eggs
  •     1 tsp Vanilla
  •     1/2 tsp Almond Extract
  •     1 cup cooked Quinoa, cooled
  •     1/2 cup Dessiccated Coconut (unsweetened)
  •     1 cup Dark Chocolate Chunks or Chips

1.) Preheat oven to 375° F and line 2 baking sheets with parchment paper.

2.) Whisk together the flour, salt, baking powder and baking soda.

3.) With a stand or electric mixer, cream butter, sugars and honey until light and fluffy. Add eggs, vanilla and almond extract, and mix until pale and fluffy, about 2 more minutes.

4.) Mix in flour mixture, 1/2 cup at a time. Stir in quinoa, coconut, and chocolate.

5.) Plop spoon size balls of dough onto sheets an inch or so apart, and bake until golden, 12 to 15 minutes. Cool on wire rack.

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Cassidy Stockton Google: Cassidy Stockton
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Vegetable Bounty Quinoa1

Meatless Mondays: Vegetable Bounty Quinoa Salad with Asian Vinaigrette

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

Another in the series of amazing recipes from our Grains of Discovery World Launch party, this recipe comes from Naomi Pomeroy from Portland’s Beast. Of the recipes, this is one of the easiest to prepare and the most versatile. It may look daunting, but I’ve made it several times at home with fabulous results to the delight of my friends and family.

The fresh vegetables and creamy kidney beans add a delightful texture to this salad. The sweet, citrusy dressing is a perfect match for the earthy flavors of quinoa. Naturally gluten free and easily made vegan, this recipe is wonderful paired with grilled vegetables and a protein of your choice (for meatless mondays, we suggest grilled tofu).

Vegetable Bounty Sm

Vegetable Bounty Quinoa Salad with Asian Vinaigrette
Serves 4-6
For the Quinoa:
  • 2 cups Bob’s Red Mill Quinoa
  • 3 cups Water
  • 2 pinch Salt
For the Vegetables:
  • ¾ cup diced fresh Red Pepper
  • 1 ½ cups diced fresh Tomato
  • 1 ½ cups diced Cucumber
  • 1 large Avocado (diced)
  • ½ cup minced Green Onion (green part only)
  • ½ cup picked fresh Mint Leaves
  • ½ cup picked washed Cilantro
  • 2 cups cooked Kidney (or other large) Bean (preferably not canned)
For the Vinaigrette:
  • ½ cup plus 1 Tbsp Lime Juice (must be fresh squeezed)
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsp Sugar (or Honey)
  • 1 ½ tsp Salt
  • 1 Tbsp Light Soy Sauce (note: the original recipe calls for Fish Sauce)
  • 1 ¾ tsp Toasted Dark Sesame Oil
  • ¼ cup Extra Virgin Olive Oil
  • 2 pinches Black Pepper
In a small saucepan with a tight fitting lid, bring 3 cups of water and 2 pinches of salt to the boil. When the water begins to boil, add the Quinoa, stir, and cover with lid. Turn heat to very low. After 20 minutes the Quinoa will be done. Uncover, and turn Quinoa out into a very large mixing bowl to allow cooling to room temperature. As the Quinoa is cooking, prepare the vegetables, herbs and beans. You can also substitute other raw or even partially cooked vegetables for the ones suggested above, but if you add more volume than suggested, you may want to make 1.5 times the batch of vinaigrette. To make the vinaigrette: warm the vinegar with the sugar or honey (just until it melts, don’t allow boiling). Then, simply whisk the rest of the ingredients together.
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Cassidy Stockton Google: Cassidy Stockton
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quinoa grain

Quinoa Hangout

by Cassidy Stockton in Featured Articles, Gluten Free, Whole Grains 101

QuinoaPlease join us for a Grains of Discovery Hangout series on Google Plus as we explore the nutritional powerhouse Quinoa. Learn how to use it, how to pronounce it, why you want this grain in your arsenal and get some great recipes from our esteemed panelists Jean Layton (Gluten Free Doctor), Lisa Cook (One Cook Two Kitchens), Chung-Ah Rhee (Damn Delicious), Melissa Bailey (Hungry Food Love) and Alyssa Rimmer (Queen of Quinoa). Ask questions and enter to win a Grains of Discovery prize package.

Tune in at 5 pm PT on 9/4: http://goo.gl/zTj5yA

Get more information, amazing recipes and enter to win a the Grains of Discovery prize package here: http://glutenfreedoctor.com/quinoa-grains-of-discovery-from-bobs-red-mill/

Can’t make it? We’ll share a recorded version after the fact so you can still brush up on quinoa.

Grains of Discovery

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Cassidy Stockton Google: Cassidy Stockton
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Grains-Of-Discovery-Map

Grains of Discovery World Launch Party

by Cassidy Stockton in Behind the Scenes, Featured Articles, Whole Grains 101

We’ve been hinting about it for a few months and now it’s time for the big reveal… We are proud to present the Bob’s Red Mill Grains of Discovery!

We’ve taken some of your favorite whole grains like quinoa and millet and some of the more unknown grains like amaranth and teff and filled in their back story with a bit of their cultural history and recipes reminiscent of their origins. We hope you will join us in discovering all that can be delicious about these wonderful whole grains. The full line up includes Quinoa, Millet, Sorghum, Teff, Amaranth, Kamut®Khorasan Wheat, Spelt, Farro and Chia. We’ll be featuring each of these in the coming months showing you just how easy it is to enjoy something as exotic as teff and why you want to have farro on hand for your next dinner party.

In true Bob’s Red Mill style, ok, so that’s kind of a lie, this is not true Bob’s Red Mill style… our style is a little more jeans and t-shirts… in a totally unprecedented extravaganza, we’re having a launch party to celebrate the Grains of Discovery in New York City tomorrow night. This is not just any old party, either. We’re flying out ten of Portland’s top chefs (including our very own Sarah House) to create culinary masterpieces with each of these grains and show the world just how sophisticated these simple whole grains can be.

Join us on Twitter (#grainsofdiscovery) and Facebook tomorrow starting at 6 pm (Eastern) for updates from the party with pictures of the dishes, live messages from Bob and whatever else we can come up with. We wish each of you could join us, but we hope you’ll enjoy coming along for the virtual fun.

Here’s a rundown on the chefs and their dishes. Before you read on, please know that this is the extreme end of what these grains can be, we’re going to spend the rest of the summer showing you how family-friendly you can make these grains. You don’t have to be  a James Beard winner to enjoy these grains.

ScottLevant

Scott Snyder of Levant:  Dirty Kamut

NaomiBeastS

Naomi Pomeroy of Beast: Vegetable Bounty Quinoa Salad with Asian Vinaigrette

PascalMilwaukieKitchenandWineS

Pascal Sauton of Milwaukie Kitchen & Wine: Moroccan Farro with Braised Lamb Belly and Harissa Aioli

GregoryDepartureS

Gregory Gourdet of Departure: Chia Granola Crusted Squab, Sweet Corn Curry, Chia Jalapeno Madeleine

CathyNostranaS

Cathy Whims of Nostrana: Chilled Buttermilk and Spelt Soup

GregGabrielleOxS

Greg & Gabrielle Denton of Ox Restaurant: Ricotta Amarancini with Octopus Fra Diavolo & Amaranth Caviar

KevinEvoeS

Kevin Gibson of Evoe: Toasted Eggs with Millet Seed

VitalyImperialSVitaly Paley of Imperial: Sorghum Tamale, Moxie Braised Goat & Oxtail, Spicy Sorghum Salsa, Puffed Sorghum

sarahsift

Sarah House of Bob’s Red Mill: Teff Pudding Cakes with Coffee & Berbere

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