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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Gorditas are a simple, easy meal that are perfect for feeding a group- put out a spread of toppings, a pile of gorditas and let everyone make their own combinations. / Bob's Red Mill / vegan

Gorditas

by Cassidy Stockton in Recipes

A gordita is simply a thick corn tortilla that is filled with (or wrapped around) cheese and meat, similar to a taco. Making them is incredibly easy and they’re absolutely wonderful! Fill these with your favorite taco fillings and pair with refried beans for a hearty (yet easy) meal. I love gorditas (and tacos, for that matter) because they’re endlessly easy customize.

When you have a big gathering of family or friends, it’s such a relief to put out a pile of gorditas and an assortment of toppings and have everyone make their own combinations. Shredded chicken, ground beef, or pulled pork are all great meat options and roasted cauliflower or sauteed mushrooms make a great choice for vegetarians. Add tomatoes, lettuce, shredded cheese or cotija, salsa, avocados and sour cream to round out the offerings and we think you’ll have a happy bunch of eaters.

Gorditas are a simple, easy meal that are perfect for feeding a group- put out a spread of toppings, a pile of gorditas and let everyone make their own combinations. / Bob's Red Mill / vegan

Gorditas

Head griddle or comal to medium or medium-low heat.

Mix masa harina and water. Add shortening, salt, flour and baking powder, kneading until blended and masa forms a ball, cleaning sides of the bowl.

Wet hands and shape into 1-1/2″ to 2″ balls. Cover to prevent drying.

With moistened hands, pat and flatten into 1/4″ thick patty, forming 3″-4″ circle.

Place gordita on hot griddle or comal.

Cook each side 6-8 minutes or until lightly browned. Top with lettuce, cheese, tomato, onion, sour cream and your favorite meat, if desired.

Alternative cooking method: Fry each gordita in hot oil (375°F) until lightly browned. Remove, drain. Slice gordita halfway through, forming a pocket. Fill with your favorite fillings. 

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3 Easy {and Healthy!} Breakfast Ideas for Scorching Hot Days | Bob's Red Mill

3 Easy {and Healthy!} Breakfasts for Scorching Hot Days

by Cassidy Stockton in Recipes

Portland has been experiencing an unusually hot and dry summer this year and I’ve long since hung up my apron when it comes to breakfast. Sweltering or not, a girl’s gotta eat. My stomach doesn’t care if it’s summer, breakfast still has to deliver a nutritional punch or I’ll be in trouble.  Here are our favorite breakfasts that are easy, healthy and will keep your kitchen cool.

1. Muesli or Granola and Yogurt: AKA possibly the easiest whole grain breakfast ever. Combine our Old Country Style Muesli, Gluten Free Muesli or one of our many varieties of granola with your favorite variety of yogurt and Voila! breakfast is served. For a softer cereal, combine muesli and yogurt and let sit overnight in the fridge.

3 Easy {and Healthy!} Breakfast Ideas for Scorching Hot Days | Bob's Red Mill

2. Overnight Oats: There are myriad versions of overnight oats online these days and we love them all! The premise is simple: combine oats, milk, yogurt and fruit and let sit in your fridge overnight. The oats will soften up and you’ll have a creamy, delicious bowl of oats that you can enjoy hot or cold. Some of our favorite versions include Peanut Butter Banana Overnight Oats from The Lemon Bowl, Banana Bread Overnight Oatmeal from The Roasted Root and Mixed Berry Overnight Oats from Naturally Ella.

3. Smoothies: As a busy mom, I find smoothies to be one of the easiest and most manageable breakfast choices as I scramble to get everyone out the door in the morning. I make a big batch, everyone gets a nutritious smoothie and breakfast is done! I like to combine frozen bananas, protein powder, a scoop of almond butter, a heavy helping of chia seeds and a smidgen of unsweetened cocoa powder. Luckily, the little monster loves it, too. Check out our best smoothies ever list for inspiration. (Here we are enjoying our smoothies.)

3 Easy {and Healthy!} Breakfast Ideas for Scorching Hot Days | 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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Hemp Veggie Burgers- tofu and hemp seeds make the base for a protein-packed burger that will knock the socks off boxed versions. // Bob's Red Mill // vegan, gluten free adaptable.

{Meatless Monday} Hemp Veggie Burgers

by Cassidy Stockton in Meatless Mondays, Recipes

Homemade veggie burgers can be pretty hit or miss. If you get a good recipe, it can beat the pants off of a frozen veggie burger. If not, you might end up with edible crumbles at best and a whole bunch of expensive wasted ingredients at worse. Over the years, I’ve tried my hand at countless veggie burgers and picked up a few key tips for success.

  1. Pick a recipe that sounds good. (Maybe that’s obvious, but that does not make it any less true.)
  2. Follow the directions, but use your best judgement. If the mixture looks too wet, add more breadcrumbs (I’ve also used chia seeds and nutritional yeast to thicken a too-wet mixture). If it looks too dry, add a little more moisture.
  3. Form them into tight balls- squeeze out as much liquid as you can. If you can, form them into patties. If you think they’ll fall apart, place the balls on the pan and gently press down with a spatula to make them flatter. Thicker patties will fare better.
  4. Bake them. Sure, you can fry them, but baking gives them a chance to really solidify. I’ve had much better success with baked burgers staying together.

This recipe uses tofu and our hulled hemp seed hearts as a base for protein-packed veggie burgers without over-the-top ingredients that will make you weep if they don’t come out perfectly. If you’re unsure about trying your hand at the burgers, you can also make these into meatballs, but we’re confident that these will perform well for you. If eight is too many, simply freeze the leftover burgers and enjoy the next time you want a quick dinner. To make these gluten free, we recommend using your favorite gluten free bread crumbs.

Hemp Veggie Burgers- tofu and hemp seeds make the base for a protein-packed burger that will knock the socks off boxed versions. // Bob's Red Mill // vegan, gluten free adaptable.

Hemp Veggie Burgers

Ingredients

  • 1 lb firm Tofu
  • 1 cup Hulled Hemp Seed Hearts 
  • 1/4 cup raw, unsalted Sunflower Seeds
  • 1/4 cup diced Onion
  • 2 Tbsp Nutritional Yeast
  • 1 Tbsp Soy Sauce
  • 1 clove Garlic
  • 3 cups plain dried Bread Crumbs
  • 1 tsp dried Basil
  • 1 tsp Salt
  • 1/2 tsp dried Parsley
  • 1/4 tsp dried Thyme
  • 1/4 tsp Ground Black Pepper
  • 1/4 tsp Garlic Powder

Instructions

Preheat oven to 325°F. Generously oil a large baking pan and set aside.

Puree tofu in a food processor or blender until smooth. Add Bob’s Red Mill Hemp Seed Hearts, sunflower seeds, onion, nutritional yeast, soy sauce and garlic. Puree until smooth, about 2 – 3 minutes.

In a large bowl, combine bread crumbs and dried herbs and spices. Add tofu mixture to bread crumbs and mix thoroughly. Form into eight burger patties and place on prepared baking pan.

Bake for 15 minute, then flip burgers with a spatula and continue to cook for an additional 15 minutes.

 

Hemp Veggie Burgers- tofu and hemp seeds make the base for a protein-packed burger that will knock the socks off boxed versions. // Bob's Red Mill // vegan, gluten free adaptable.
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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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50 States of Oatmeal : Bob's Red Mill

The United States of Oatmeal

by Cassidy Stockton in Recipes

Happy Independence Day! Tomorrow will be filled with barbecues, swimming excursions and fireworks in nearly every town across America. Instead of coming up with a patriotic cupcake or perfectly latticed apple pie, we wanted something a little more fun and creative to celebrate.

A few weeks ago, we asked our customers to share their state’s quintessential foods and did you ever deliver! From that list, Sarah from the Bob’s Red Mill Test Kitchen and I put together an oatmeal topping for each state using some of the most appealing foods from each state. There were some really fun foods suggested and we did our best to create combinations that would actually taste good. Think we didn’t represent your state well? Tell us in the comments what your topping combination would be. Enjoy!

50 States of Oatmeal: Michigan - Cherries, Walnuts, Mackinac Island Fudge // Bob's Red Mill

How to use this list: prepare your favorite bowl of oatmeal and use these toppings as a jumping off point. Add more (or less) of the suggested ingredient and celebrate your state Bob’s Red Mill style!

Alabama | Alaska | Arizona | Arkansas | California | Colorado | Connecticut | Delaware | Florida | Georgia | HawaiiIdaho | Illinois | Indiana | Iowa | Kansas | Kentucky | Louisiana | Maine | MarylandMassachusetts | Michigan | Minnesota | Mississippi | Missouri | Montana | Nebraska | Nevada | New Hampshire | New Jersey | New Mexico | New York | North Carolina | North Dakota | Ohio | Oklahoma | Oregon | Pennsylvania | Rhode Island | South Carolina | South Dakota | Tennessee | Texas | Utah | Vermont | Virginia | Washington | West Virginia | Wisconsin | Wyoming | Washington DC

50 States of Oatmeal: Massachusetts - Fluffernutter Oatmeal // Bob's Red Mill

  • MichiganFresh tart cherries, chopped toasted walnuts, crumbled Mackinac Island Fudge (suggested by The Lemon Bowl)
  • Minnesota: Cooked wild rice and oats mixed with heavy cream + maple syrup + dried blueberries/cranberries/raisins + toasted chopped hazelnuts, all on top of oatmeal (with extra drizzles of heavy cream and maple syrup!) (Suggested by Girl Versus Dough)
  • MississippiOats topped with graham cracker chunks, drizzled with chocolate fudge sauce and topped with a dollop of whipped cream
  • Missouri: Pan-fried oatmeal topped with Parmesan cheese and marinara
  • Montana: Huckleberry S’mores: huckleberry jam, graham cracker crumbles and bruleed marshmallow cream.

50 States of Oatmeal: Montana: Huckleberry compote, graham cracker chunks and topped with marshmallow cream (chocolate is optional) // Bob's Red Mill

    • Nebraska: Browned Butter Oatmeal topped with miniature popcorn balls
    • Nevada: Dessert buffet! Brownies, ice cream, cookie dough, whipped cream, sprinkles, cherries, you name it- throw it all on there, you may even want to double-down on this one! Go big or go home! (Suggested by The Roasted Root)
    • New HampshireOats mixed with pumpkin pie filling, topped with maple sugar and placed under the broiler for a brulee topping
    • New Jersey: Combine cheddar cheese with hot oatmeal, top with chunks of fried pork roll and a fried egg
    • New Mexico: Hatch chiles with green sauce, topped with warm pinto beans, and queso crumbles
    • New York: Plain oats combined with salty blue cheese, chunks of celery and drizzled with Frank’s Red Hot (shredded chicken optional)
    • North CarolinaSweet potato puree mixed with oats and brown sugar, topped with candied pecans
    • North Dakota: Potato lefse roll-ups filled with oats that have been flavored with butter and sugar
    • Ohio: Peanut butter oatmeal drizzled with chocolate fudge sauce (roasted salted peanuts optional) aka Buckeyes
    • Oklahoma: Oats topped with cornmeal fried okra, sprinkled with toasted salted pecans
    • Oregon: Marionberry compote with hazelnut crumble

50 States of Oatmeal: Oregon- Marionberry compote with hazelnut crumble // Bob's Red Mill

  • Pennsylvania: Oats and cheddar (or cheese whiz) topped with thinly sliced steak
  • Rhode IslandOatmeal topped with lemon sorbet, whipped cream and candied lemon zest
  • South Carolina: Oatmeal mixed with coconut cream, topped with toasted coconut and toasted benne seeds (sesame seeds)
  • South Dakota: Oatmeal topped with coffee cake crumbles, custard and sprinkled with cinnamon and sugar
  • Tennessee: Oatmeal mixed with banana pudding and topped with crumbled vanilla wafers and fresh banana slices
  • Texas: Oatmeal topped with a heavy dollop of salted pecan pie filling, topped with whipped cream
  • Utah: Add oatmeal to a traditional funeral potato recipe, such as this one, or, combine oatmeal with sauteed onions and garlic, with cheese and topped with cornflakes
  • Vermont: Oatmeal mixed with Vermont cheddar, topped with spice apple compote
  • Virginia: Oatmeal topped with chunks of Virginia Ham, drizzled with honey mustard and sprinkled with chives
  • Washington: Nanaimo bars crust crumbles and nanaimo bar filling drizzle
  • West Virginia: Molasses fudge cream drizzle with sweet crumble topping
  • Wisconsin: Oats flavored with maple syrup and topped with dried cranberries and a scoop of frozen custard (Suggested by Well Plated)
  • Wyoming: Oats topped with toasted coconut, toasted pecans and miniature chocolate chips
  • Washington DC: Spicy beef/pork sausage cubes (aka half-smokes) topped with chili and diced onion
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Lemon Mint Freekeh Salad // This bright and herbal salad is an interesting twist on traditional tabbouleh. // Bob's Red Mill // vegan

{Meatless Monday} Lemon Mint Freekeh Salad

by Cassidy Stockton in Meatless Mondays, Recipes

Cracked Freekeh might just be our new favorite whole grain. It cooks so quickly and has such a nice flavor, it’s hard for us to find any reason not to use it. Sure, quinoa cooks up quickly and has a lovely flavor as well, but it’s fun to use something new (even if it’s very, very old). This recipe is a play on tabbouleh that’s fresh and light- perfect for a warm summer evening (which we’ve had plenty of recently).

If you can’t find freekeh, bulgur will work in a pinch, as will quinoa if you need this recipe to be gluten free. 

Lemon Mint Freekeh Salad // This bright and herbal salad is an interesting twist on traditional tabbouleh. // Bob's Red Mill // vegan

Lemon Mint Freekeh Salad

Ingredients

  • 2 cups Water
  • 1 cup Organic Cracked Freekeh
  • 2 cups fresh Parsley (50g)
  • 1 cup fresh Mint (25g)
  • 2 tsp Lemon Zest (from 1 lemon)
  • 1/2 cup Lemon Juice (from 2 lemons)
  • 1/2 cup Pine Nuts toasted
  • 1 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1/3 cup Extra Virgin Olive Oil
  • 15 oz Garbanzo Beans cooked
  • 2 each medium Red Bell Peppers diced
  • 2 each large Tomatoes diced

Instructions
Bring water to a boil in a small saucepan. Add Bob’s Red Mill Organic Cracked Freekeh, reduce heat, partially cover and let simmer until liquid has absorbed, about 10 – 15 minutes. Drain thoroughly and let cool for 30 minutes.

In a food processor or blender, puree parsley, mint, lemon zest and juice for about 15 seconds. Add the toasted pine nuts, salt and pepper and puree until smooth, another 15 seconds. With the machine running, slowly drizzle in the olive oil. Continue to process until smooth.

In a large bowl, toss the herb pesto with the cooled Bob’s Red Mill Cracked Freekeh, chickpeas, red bell peppers and tomatoes. Serve immediately or chilled.

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Mediterranean Farro Salad A simple, zesty salad full of fresh herbs and vegetables. Vegan, Easy, Healthy | Bob's Red Mill

{Meatless Monday} Mediterranean Farro Salad + Giveaway

by Cassidy Stockton in Contests, Meatless Mondays, Recipes

If you’ve been following along, you know that we’re big fans of California Olive Ranch Olive Oil around here. Their olive oil is our go-to for baking, cooking and drizzling. Grown, harvested and pressed in California, this olive oil is the real deal. Naturally, it pairs perfectly with our whole grains, beans and flours. Heart healthy whole grains and olive oil are pretty much a match made in heaven.

Mediterranean Farro Salad A simple, zesty salad full of fresh herbs and vegetables. Vegan, Easy, Healthy | Bob's Red Mill

We’ve partnered with California Olive Ranch to bring you a fun giveaway and there are two ways you can win- visit our Facebook page and enter on the giveaway post or visit the California Olive Ranch Facebook page and enter on their post, AND, you can absolutely do both! Prize set includes two packages of our Organic Farro and 1 bottle of Everyday Olive Oil. One winner will be selected for each page at random. We know that some of you aren’t on Facebook, but rest assured, we’ll have another great giveaway coming soon!  

This recipe is a stunning way to enjoy the fresh flavor of California Olive Ranch oil. The light flavors are perfect for the upcoming 4th of July holiday, as a dinner for Meatless Monday, or packing into containers for classy sack lunches all week. Serve this will pita bread, hummus, olives and crumbled feta cheese for a light Mediterranean meal and celebrate summer now that it’s finally here.

Gluten free? You can make this dish with quinoa, sorghum or brown rice. 

Mediterranean Farro Salad A simple, zesty salad full of fresh herbs and vegetables. Vegan, Easy, Healthy | Bob's Red Mill

Mediterranean Farro Salad

  • 2 cups cooked and cooled Farro
  • 1 cup cubed Eggplant, fresh or fried*
  • ½ cup diced Red Onion
  • 1 cup seeded and diced Tomatoes
  • 1 ½ cups seeded and diced Cucumber
  • ¼ cup Lemon Juice
  • 2 Tbsp Everday Olive Oil
  • ½ cup chopped Parsley
  • ¼ cup chopped Mint
  • ¼ cup chopped Dill

In a large bowl, toss farro with vegetables, lemon juice, olive oil and herbs.

Serve chilled or at room temperature.

Makes 6 servings.

*To make fried eggplant cubes: Cut eggplant into ½-inch cubes. Spread cubes on several layers of paper towels and lightly salt. Let sit for about 15 minutes to extract any excess water from the vegetable. Blot cubes dry. Heat ½ inch of oil over medium-high heat in a heavy skillet. Fry eggplant cubes in batches, stirring often to brown all sides. When dark brown, remove eggplant from oil and drain on paper towels. Season with salt, if desired.

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Cassidy Stockton Google: Cassidy Stockton
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