Caprese Grain Salad made with whole grains perfect for Meatless Monday | Bob's Red Mill

{Meatless Monday} Caprese Grain Salad

by Cassidy Stockton in Meatless Mondays, Recipes

The fresh flavors of basil and tomato shine brightly with our Whole Grain Medley in this Caprese Grain Salad. This blend combines our favorite whole grains—hard red wheat, brown rice, oats, rye, triticale, barley, kamut and buckwheat—for a wholesome, hearty base for salads, soups and sides. We love using our Whole Grain Medley for summer salads because the blend of grains offer a variety of textures and flavors you just can’t get from using a single grain. If you can’t find it locally, any one of the whole grains listed above can be used in this dish.

This salad can really be a stand-alone meal, but if you want to round it out, we like to serve this with a side of fresh fruit and crusty Italian bread.
Caprese Grain Salad made with whole grains perfect for Meatless Monday | Bob's Red Mill

Caprese Grain Salad

Prep Time: 10 minutes | Rest Time:  45 minutes | Cook Time:  60 – 90 minutes

Yield: 6 – 12 servings

  • 1 ½ cups Bob’s Red Mill Whole Grain Medley
  • 4 ½ cups Water
  • ½ cup Balsamic Vinegar
  • ¼ cup Honey
  • 2 cups chopped and seeded Tomatoes (about 3 – 4 large, 1 ¼ lbs.)
  • 8 oz Pearl Mozzarella, drained or Ciliegine Mozzarella, drained and halved
  • 1 cup torn Basil
  • Kosher Salt and ground Black Pepper, to taste

Step 1

Combine water and Bob’s Red Mill Whole Grain Medley in a medium pot.  Cover and bring to a boil; reduce heat and simmer until grains are soft, 60 – 90 minutes.  Drain grains very well and set aside to cool, about 45 minutes.

Step 2

Meanwhile, in a small saucepan, combine balsamic vinegar and honey.  Simmer over medium-low heat until reduced by ¼, about 10 minutes.  Set aside to cool.

Step 3

When the grains have thoroughly cooled, combine with the tomatoes, mozzarella, basil, balsamic mixture and salt and pepper to taste.  Mix well.

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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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Chocolate Protein Pops :: Easy, delicious and packed with protein, these frozen treats are like fudge pops, but actually good for you.

Stay Cool with Chocolate Protein Pops

by Cassidy Stockton in Recipes

Easy, delicious and packed with protein, these frozen treats are like fudge pops, but actually good for you. Nothing says fuel recovery after a grueling hot summer workout than a chilly frozen confection. The hardest part will be not eating all of them!

*If you can’t do dairy, use our hemp protein or soy protein powder instead.

Chocolate Protein Pops :: Easy, delicious and packed with protein, these frozen treats are like fudge pops, but actually good for you.

Protein Pops

Blend all ingredients until completely combined. Pour into ice pop molds. Freeze. Makes 6 ice pops.

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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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With shredded carrots, coconut, and pineapple, these Morning Glory Muffins are healthy without being bland and boring. They make a great breakfast option or on-the-go snack. // Bob's Red Mill

Whole Wheat Morning Glory Muffins

by Cassidy Stockton in Recipes

It’s no secret that we love a good whole grain muffin around here and these Morning Glory Muffins fit the bill perfectly. As Bob likes to say, “You just can’t go wrong with a whole grain muffin.” Made with whole wheat flour and shredded carrots, coconut, and pineapple, these muffins are healthy without being bland and boring. They make a great breakfast option or on-the-go snack. These hold up really well and are a perfect addition to your travel bag for long days in the airport or on the road.

With shredded carrots, coconut, and pineapple, these Morning Glory Muffins are healthy without being bland and boring. They make a great breakfast option or on-the-go snack. // Bob's Red Mill

Morning Glory Muffins

  • 2 cups Bob’s Red Mill Whole Wheat Flour
  • 1 cup Sugar
  • 2 tsp Baking Soda
  • 1 Tbsp ground Cinnamon
  • 1/2 tsp Salt
  • 3/4 cup unsweetened shredded Coconut
  • 3 large Eggs
  • 1/2 cup Vegetable Oil
  • 1/2 cup Applesauce
  • 2 tsp Vanilla Extract
  • 1 large Apple, peeled and grated
  • 2 cups grated Carrot
  • 1 cup crushed Pineapple, drained
  • 1 cup chopped Walnuts

STEP 1 Preheat oven to 350ºF. Line muffin tin with paper baking cups.

STEP 2 In a bowl, whisk together flour, sugar, baking soda, cinnamon and salt. Add the coconut and stir to combine.

STEP 3 In a separate bowl, whisk together eggs, oil, applesauce and vanilla. Add apple, carrot and pineapple and stir to combine. Add in flour mixture and stir until just combined. Gently mix in walnuts.

STEP 4 Spoon batter into baking cups, filling each completely. Bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes. Move to wire rack to cool completely. Makes 12 muffins.

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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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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Tapioca Flour/Starch

by Cassidy Stockton in Gluten Free, What is it? Wednesday

Our topic this week for What is it? Wednesday is Tapioca Flour. This ingredient is a tricky one to understand and there is a lot of confusing information about it online. We’re going to do our best to clear it up, but if we missed something or you still have burning questions, please leave them in the comments and we’ll get you an answer.

What is Tapioca Flour? Tapioca flour is made from the crushed pulp of the Cassava root (pictured below), a woody shrub native to South America and the Carribean. Like other starches, tapioca flour is a very fine, white powder that works well in gluten free baking. It can replace cornstarch as a thickener for pies and sauces and aids in creating a crisp crust and chewy texture in baking. It is most often used in the Brazilian treat Pão de Queijo (pictured below), a light, puffy cheese roll. Tapioca flour is becoming increasingly common in paleo diet recipes, as well.

What is it? Wednesday: Tapioca Flour. We explore this gluten free, paleo-friendly, vegan ingredient and sort out tapioca starch v tapioca flour. | Bob's Red Mill

Why is Tapioca Flour sometimes called Tapioca Starch and is there a difference between the two? There are quite a variety of different tapioca products on the market. Our tapioca flour is the same thing as tapioca starch, however you need to be aware that there is a third choice called tapioca flour/starch often found in stores that cater to a Caribbean and South American clientele. This type of flour/starch is typically sold as Cassava Flour, but it will not work the same as our tapioca flour. To best avoid confusion, if you need to use an ingredient for gluten free baking, we recommend sticking with something that is clearly marked as tapioca starch or tapioca flour and steering clear of Cassava Flour.

What about Modified Tapioca Starch? This is an entirely different ballgame of starch. Modified starch works well in gluten free baking, but it is not the same thing as our tapioca flour and they cannot be used interchangeably. Expandex produces this type of modified starch.

How is Tapioca Flour made? Essentially, cassava root is peeled, washed and chopped. Then it is rasped (finely shredded) and the resulting pulp is washed, spun, and washed until the mixture is primarily starch and water. The starch is then dried. We  recognize the hazards of under-processed cassava root and our product has been processed in an appropriate manner to make the product harmless.

Is Bob’s Red Mill Tapioca Flour gluten free? Yes, tapioca flour is naturally free from gluten. At Bob’s Red Mill we take it a step further by producing it in our gluten free facility and batch testing it for gluten in our quality control laboratory.

Is Bob’s Red Mill Tapioca Flour organic? No, our tapioca flour is not certified organic.

Is Bob’s Red Mill Tapioca Flour vegan? Yes, our tapioca flour is suitable for a vegan diet.

Is Bob’s Red Mill Tapioca Flour sulfite-free? Yes, our tapioca flour is sulfite-free.

Is Bob’s Red Mill Tapioca Flour pregelatinized and what does that even mean? No, our tapioca flour is not pregelatinized. Pregelatinized means that the starch has been cooked and dried, making it ideal for quick thickening. This process is used for things like tapioca pearls to create instant puddings, salad dressings, pie fillings, etc. Grinding tapioca pearls will not produce tapioca flour, however, you can replace instant tapioca pearls with tapioca flour. If you need tips for doing so, see below.

Why would you use Tapioca Flour? Tapioca flour is a wonderful thickener that is superior to Arrowroot Starch and Potato Starch. It provides a crispy crust and chewy texture in gluten free baked goods. Some people choose tapioca because they cannot eat corn or potatoes for health reasons and tapioca flour is a wonderful alternative.

Tips for using tapioca flour to replace other ingredients: 

  • Tapioca Flour for Cornstarch in baking: Replace 1 Tbsp Cornstarch with 2 Tbsp Tapioca Flour
  • Tapioca Flour for All Purpose Flour in thickening: Replace 1 for 1
  • Tapioca Flour for Instant Tapioca Pearls: For every 1 Tbsp of quick-cooking tapioca pearls use 1 ½ Tbsp of tapioca flour.  Mix the tapioca flour with any dry sugar in an uncooked pie filling or make a slurry with a small amount of the liquid before heating in a pre-cooked pie filling then slowly add the slurry back into the pie filling and continue to cook the filling at a simmer for 5 – 10 minutes or until the cloudiness from the tapioca flour has turned transparent.

Our favorite recipes using Tapioca Flour:

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Oregon Blackberry Pie : For this blackberry pie, we've chosen to use our Whole Wheat Pastry Flour to make the crust. The whole grain flour brings a nuttiness to the pie that pairs wonderfully with the sweet filling. Sure, it makes it a wee bit healthier too, but who is eating pie because it's healthy? (Not us!)  | Bob's Red Mill

Oregon Blackberry Pie

by Cassidy Stockton in Meatless Mondays, Recipes

Blackberries are abundant in Oregon. Frankly, they’re abundant anywhere they grow, as is the nature of the blackberry bush, but we like to think Oregon blackberries are something special. It’s a bit early in the year to find them growing wild, but come August there will be no end of blackberry pies, milkshakes, ice cream, crisps, crumbles… you name it! Blackberries have always been one of my favorite berries, even if they have bigger seeds than raspberries and the core of the berry typically stays with the fruit (where a raspberry is hollow on the inside). This just makes them a little more work for some recipes, but if you get good blackberries, they’re incredibly sweet and worth any effort put forth.

For this blackberry pie, we’ve chosen to use our Whole Wheat Pastry Flour to make the crust. The whole grain flour brings a nuttiness to the pie that pairs wonderfully with the sweet filling. Sure, it makes it a wee bit healthier too, but who is eating pie because it’s healthy? (Not us!) If you need a gluten free version, try this Honey Blackberry Pie or simply use our Gluten Free Pie Crust Mix.

Oregon Blackberry Pie : For this blackberry pie, we've chosen to use our Whole Wheat Pastry Flour to make the crust. The whole grain flour brings a nuttiness to the pie that pairs wonderfully with the sweet filling. Sure, it makes it a wee bit healthier too, but who is eating pie because it's healthy? (Not us!)  | Bob's Red Mill

Oregon Blackberry Pie

For Crust:

For filling:

STEP 1 In a large bowl, combine flour and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Mix in water, one tablespoon at a time, until dough begins to form. Divide dough and form each piece into a disk. Wrap each piece in plastic and refrigerate for 1 hour.

STEP 2 In a large bowl, combine berries, sugar, flour, lemon zest and juice.

STEP 3 Preheat oven to 425ºF. On a floured surface, roll first disk into a 12-inch circle. Place crust in pie plate. Press the dough into pie plate. Pour berry mixture into pie shell.

STEP 4 Roll out second disk into a 12-inch circle and careful lift and place over filling. Trim dough edges, leaving 1/2-inch overhang. Fold under overhanging dough and crimp edges to seal. Cut four slits in top crust.

STEP 5 Brush top crust with milk and sprinkle with remaining sugar. Place a baking pan on lower rack. Bake on middle rack for 25 minutes. Reduce temperature to 375ºF and bake for 30 minutes or until crust is golden brown and juices are bubbling. Remove from oven and cool on wire rack at least 1 hour.

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Dal is simply a term for a split, dried bean, pea or lentil. It’s commonly used to refer to a warm dish made from these pulses, as well. This dish is our version of a dal made using our adzuki beans. It’s warm, filling and so easy to make. All it takes is a little time and you have a hearty meal perfect for Meatless Mondays. | Gluten Free, Vegan | Bob's Red Mill

{Meatless Mondays} Lal Chori Dal

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

Dal is simply a term for a split, dried bean, pea or lentil. It’s commonly used to refer to a warm dish made from these pulses, as well. This dish is our version of a dal made using our adzuki beans. It’s warm, filling and so easy to make. All it takes is a little time and you have a hearty meal perfect for Meatless Mondays. Dishes of this sort are typically eaten with flat bread such as naan or roti, but you could easily pair this with some warmed pita bread or crusty French bread. Depending on which culture you look to, dal is often served over white rice. We don’t really think that’s necessary, but if you want to bulk up your meal, we recommend serving this over basmati brown rice.

Dal is simply a term for a split, dried bean, pea or lentil. It’s commonly used to refer to a warm dish made from these pulses, as well. This dish is our version of a dal made using our adzuki beans. It’s warm, filling and so easy to make. All it takes is a little time and you have a hearty meal perfect for Meatless Mondays. | Gluten Free, Vegan | Bob's Red Mill

Lal Chori Dal

Prep Time: 10 minutes | Cook Time:  75 minutes | Yield: 4 – 8 servings

 

  • 2 cups Bob’s Red Mill Adzuki Beans
  • 6 cups Water
  • 2 Tbsp Oil
  • 1 cup diced Yellow Onion (1 medium)
  • 2 Tbsp minced Garlic
  • 2 Tbsp minced Jalapeno (1 medium – include seeds for a spicier dal)
  • 1 Tbsp minced fresh Ginger
  • 1 tsp ground Coriander
  • 1 tsp ground Cumin
  • 1 tsp Salt
  • ½ tsp ground Cardamom
  • ½ tsp ground Cinnamon
  • 2 cups chopped Tomatoes (2 medium)
  • Plain Yogurt and chopped Cilantro, to garnish

Step 1

Sort and rinse Bob’s Red Mill Adzuki Beans.  Place in a pot with water, cover and bring to a boil.  Reduce heat to medium-low and simmer until soft, about 60 minutes.  Drain adzuki beans, reserving the cooking liquid.

Step 2

In a clean pot, heat oil over medium-high heat.  Add onion and sauté until soft, about 5 minutes.  Add garlic, jalapeno and ginger and cook for 1 minute then add dried spices and salt and sauté until fragrant, 1 – 2 minutes.

Step 3

Add tomatoes and reserved adzuki beans and mix well.  Add reserved cooking liquid, adjusting to desired consistency.

Step 4

For a creamier dal, mash beans with a spoon or puree some or all in a food processor or blender, combining all to heat through just before serving.  Garnish with plain yogurt and chopped cilantro.

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If you're going to take the time to cook beans and whole grains from scratch, making a big batch and freezing the leftovers will save you time in the long run. Learn how to best store these ingredients. | Bob's Red Mill

Storing Cooked Grains and Beans

by Cassidy Stockton in Whole Grains 101

Last year I wrote a post about the best way to store uncooked whole grains, today, I’m sharing how to best store cooked grains and beans. This topic comes up a lot around here because whole grains and dried beans are time consuming to cook and lack of time is one of the most common reasons people cite for not cooking with whole grains or making dried beans.

If you're going to take the time to cook beans and whole grains from scratch, making a big batch and freezing the leftovers will save you time in the long run. Learn how to best store these ingredients. | Bob's Red Mill

Yes, cooking beans and grains is time consuming. That’s why you need to make it worth your effort. Most people who use whole grains often will tell you to make a large batch and store the rest for use throughout the week. But how do you do that? What is the best method for storing cooked grains? My conundrum has always been that I will make a big batch, but I get worried about how long they last in the fridge (what day did I make those again?) or I forget to use them and they go to waste. Then, I discovered that most grains and beans can be frozen with no ill effects.

I freeze my grains in resealable plastic bags in 2 cup portions, small usable amounts that work well for a meal on the fly. They take very little time to defrost (simply plop that sealed plastic bag into a bowl of hot water for 15 minutes and you’re good to go) and take about 40 minutes off your cook time. They taste just as good as freshly cooked grains. Same thing goes for beans. They take a bit longer to defrost, but far less time than cooking from scratch. You can easily use any form of airtight container- plastic, glass, whatever. I like the bags because they take up less room in my freezer, can be easily labeled and can be set in water to defrost quickly.

Grains that work well with the freezer method:

Grains that don’t work very well, are those that tend to be softer when cooked, such as Millet, Amaranth and Teff. They’ll freeze just fine, they just won’t have the same properties as they did before they were frozen. All beans will work well when frozen, though lentils and softer beans may be a bit mushy upon defrosting.

That’s the freezer method. If you are good about using your grains and beans throughout the week- airtight containers in the fridge work fine. Cooked grains and beans will last approximately 3-4 days in the fridge. They’ll last about 2 months in the freezer.

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