Bulgur Black Bean and Mushroom Enchilada Casserole | Bob's Red Mill

Meatless Mondays: Bulgur, Black Bean, & Mushroom Enchilada Casserole

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

I have a confession, I’ve been sitting on this amazing recipe from Anetta of The Wanderlust Kitchen for about two months now and haven’t shared it with anyone. It’s a little selfish, but this dish has become my go-to recipe when I have company coming for dinner and I didn’t want to share. That’s not really why I haven’t shared it yet, but it feels like that. This dish is really easy to put together and so delicious. You’ll never want to take the time to make legitimate enchiladas again.Bulgur Black Bean and Mushroom Enchilada Casserole | Bob's Red Mill

Instead of ground beef, Anetta uses whole grain bulgur wheat. I love this application of bulgur. Once cooked, it takes on a chewy texture that easily replaces meat with the only major difference being the flavor. Cooked mushrooms are rich in umami, that mysterious flavor found in our favorite foods, which brings balance to the dish. Add black beans, enchilada sauce and cheese and no one will ever notice there is no meat. In fact, as I’ve learned, most people will think it has meat anyway. If you need this dish to be dairy free, simply use a non-dairy cheese like Daiya, for an equally compelling meal. If you need this dish to be gluten free, try gluten free steel cut oats in place of bulgur (it will be different, but similar) and look for gluten free corn tortillas.

Bulgur Black Bean and Mushroom Enchilada Casserole | Bob's Red Mill

This makes a great dish for potlucks. I’ve even assembled the dish a few days in advance so I can look like a rock star when I have company. I get to look like I slaved away without spending any time in the kitchen! Talk about hero points. It also holds well in the fridge for a few days and freezes well cooked, or uncooked. I’m making this for the next person I know who has a baby. Just assemble, wrap with foil and write or tape the simple baking instructions on top. Easy-peasy dinner that any harried parent will appreciate. Plus, it makes a lot, so it will keep them fed for a few days.

Can you tell that I really like this dish? I hope you enjoy it as much as my family does. I serve this with the suggested accouterments below and a green salad, this meal doesn’t need anything else.

Bulgur Black Bean and Mushroom Enchilada Casserole | Bob's Red Mill

Bulgur Black Bean Enchilada Casserole

Serves 6 to 8

Ingredients

  • 15 Corn Tortillas
  • 1 cup uncooked Bulgur Wheat
  • 1 Tbsp Olive Oil
  • 1 lb. White or Brown Mushrooms, chopped
  • 2 (15 oz.) cans Black Beans, rinsed and drained
  • 1 (28 oz.) can Mild Enchilada Sauce
  • 1 lb. Monterrey Jack Cheese, shredded

Optional Toppings:

  • 1/2 cup halved Cherry Tomatoes
  • 4 Tbsp. crumbled Cotija Cheese
  • 1/8 cup chopped Cilantro leaves
  • 1 Avocado, diced
  • 2 Green Onions, chopped
  • 1 small Jalapeno, sliced into rings

1. Preheat oven to 375°F. Combine bulgur with 2 cups cold water in a large saucepan over medium heat. Bring to a boil, then cover and turn the heat to low. Simmer 15 minutes until cooked.

2. Meanwhile, heat 1 Tbsp. of olive oil in a skillet over medium-high heat. Add mushrooms and brown on one side for 60 seconds. Stir and continue to cook until soft, three or four minutes. Remove from heat and place in a large bowl.

3. Once the bulgur has cooked, fluff with a fork and transfer to the large bowl. Add the black beans, ¼ of the enchilada sauce, and ½ of the shredded cheese. Fold together with a spatula.

4. Pour another ¼ of the enchilada sauce into the bottom of a 13” x 9” baking dish. Arrange five tortillas to cover the bottom (you may need to cut into quarters). Spoon half of the filling over the top and press down with a spatula. Pour another ¼ of the enchilada sauce over the top.

5. Arrange another five tortillas in the dish to create a second layer, followed by the second half of the filling and another ¼ of the enchilada sauce.

6. Arrange the final five tortillas over the top of the dish, then pour the remaining enchilada sauce over the top. Spread the remaining shredded cheese over the top of the dish. Cover with well-greased foil and bake 25 minutes. Remove the foil and bake another five minutes or until cheese is bubbly. Let rest fifteen minutes, top with desired toppings, and serve.

 

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Cassidy Stockton Google: Cassidy Stockton
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Almond Butter and Berry Coulis Pancakes F

Almond Butter and Strawberry Coulis Pancakes

by Alisa Fleming in Featured Articles, Gluten Free, Recipes

Pancakes are one of those “perfect” foods in my book. They can be made thin like crepes or puffy like little cakes (my personal choice); they can be sweet or savory; they freeze well (yes, toaster pancakes!); they are easily made without dairy, gluten, or other top allergens (more forgiving than waffles); they are quick to make; and they can be dressed with an assortment of different toppings.

Almond Butter and Berry Coulis Pancakes | Bob's Red Mill

I recently had some fun coming up with new ways to serve my husband delicious stacks of pancakes using Bob’s Red Mill Gluten-Free Pancake Mix. The beauty of a mix is it allows me more time to focus on the toppings, and since my husband eats gluten-free, I don’t have to worry about measuring a plethora of starches and flours. Of course, you can use your favorite Bob’s Red Mill pancake mix (I highly recommend Organic High Fiber and Organic 7 Grain, which are both made without dairy) if wheat isn’t an issue for you.

As for those toppings, all of the ideas I’ve tested thus far are sweet and wholesome, but there are some savory versions on the horizon. In the meantime, enjoy these easy dairy-free pancake topping recipes:

Cinnamon Peaches and Cream Pancakes (dairy-free and gluten-free)

Cinnamon Peaches n Creme Pancakes | Go Dairy Free

These cinnamon-spiked pancakes sandwich layers of vanilla coconut whip and are topped with a tasty fresh peach puree and some chopped peaches for good measure. Recipe here: http://www.godairyfree.org/recipes/cinnamon-peaches-and-cream-pancakes  

Chunky Monkey Pancakes (dairy-free and gluten-free)

Chunky Monkey Pancakes | Go Dairy Free

Displaying the magic of frozen pancakes (just pop them in the toaster!), this toppled stack has a chocolate drizzle (2 options), quick nutty syrup, sliced almonds or chopped walnuts, and diced bananas. Recipe here: http://www.godairyfree.org/recipes/chunky-monkey-pancakes

Almond Butter and Berry Coulis Pancakes | Bob's Red Mill

Almond Butter and Strawberry Coulis Pancakes (dairy-free and gluten-free)

The following recipe is a healthier, fresh riff on the traditional flavors of peanut butter and jelly.

Servings: 4 | Prep time: 20 minutes | Cooking time: 15 minutes

Ingredients:

Method:

  1. In a medium bowl, gently stir the strawberries with 1 tablespoon honey, until well-coated. Set aside to macerate for 20-30 minutes (or longer if making ahead).
  2. Reserve 1/4 cup of the chopped strawberries. Place the remaining chopped strawberries in your blender with the chia seeds. Puree until smooth. If needed, blend in additional sweetener (your choice of type). The amount you need will depend on the sweetness of your strawberries. For medium sweet berries, I add around 10 drops of vanilla stevia. Stir the reserved chopped strawberries into the puree, and let sit while you prepare the pancakes and almond butter.
  3. Make 1 batch of the pancakes (dollar-size), according to the directions.
  4. As the pancakes cook, whisk together the almond butter, coconut oil, and 2 teaspoons honey. Heat the mixture in the microwave for 15-20 seconds if it is too thick.
  5. Plate 1 pancake on each of 4 plates. Top with a little of the almond butter mixture, followed by a 2nd pancake, gently pressing down. Repeat with more almond butter mixture and another pancake. Top each stack with the chunky strawberry puree. Dollop with any remaining almond butter mixture.

 

Alisa Fleming, Go Dairy FreeAlisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa has three new books in the works, and is also a professional recipe creator and product ambassador for the natural food industry. Her dietary specialty is dairy-free, but she also has expertise in gluten-free and allergy-friendly.

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Alisa Fleming Google: Alisa Fleming
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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Farro

by Cassidy Stockton in Featured Articles, What is it? Wednesday

What is farro? Farro is a general Italian term for wheat. This includes the ancient wheat varieties of Spelt, Einkorn, and Emmer. In the food world, if you order farro, you could be getting any variation on those three grains- from a whole grain kernel to something that has been pearled. At Bob’s Red Mill, our farro is made from spelt that has been lightly scored.

Is farro a whole grain? Our farro, like many in the market, is not technically a whole grain. It has been lightly scored to facilitate the release of starches when cooking. Only the smallest amount of bran is removed in this process, but any loss prevents it from being classified as whole grain. When cooked, the kernel almost pops open and releases starch. This makes a perfect ingredient for dishes like risotto (often called farrotto when using farro) where you want the grain to soften over time and create a creamy dish.

FarroHOA2

Is farro gluten free? No, regardless of which variety of wheat farro is made from, they all contain gluten.

How do you use farro? Farro can be used in a variety of ways- from sweet to savory. At its most basic, farro can make a lovely addition to soups, salads and pilafs, but there are many recipes available that take farro above and beyond the basic.

Substitutions for Farro Farro is very versatile and can be replaced in most recipes with spelt berries, wheat berries and Kamut® berries. If you want a gluten free substitute, sorghum, brown rice and oat groats will all make good replacements in most recipes. When replacing farro, keep in mind what the cooking times and applications. For instance, replacing farro in a cold grain salad is simple- almost any grain will work in place of another for this kind of dish. If, however, you’re adding uncooked farro to a soup, you’ll want to account for the different cooking times of the grain you plan to use instead.

Farrotto | Bob's Red Mill

Our favorite ways to enjoy Farro:

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Cassidy Stockton Google: Cassidy Stockton
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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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Cassidy Stockton Google: Cassidy Stockton
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BRM-Pancake-lineup[1]

Father’s Day Pancake Giveaway

by Cassidy Stockton in Contests, Featured Articles

Who makes pancakes at your house? If the answer is “dad,” you’re not alone. I haven’t really pinpointed why pancake-flipping and barbecue-managing seem to fall into dad’s camp, but they do. When I asked around, almost every woman said that their father made them pancakes growing up or their husband makes pancakes for their children. The majority of the men I asked told me it was his job to make pancakes at home. It’s my husband’s forte. In fact, when people are coming to visit, they often request pancakes for breakfast. For a guy that’s not particularly interested in cooking, he is more than happy to whip up batch upon batch of pancakes—Bob’s Red Mill pancakes, of course.

Pancakes1

The point of all this is that dad’s sure seem to make a lot of pancakes. Wouldn’t it be great to -ahem- flip this around and make HIM pancakes for Father’s Day? If making him pancakes isn’t on the agenda, what about giving him a gift set of different pancake mixes to experiment with? Either way, you’re getting pancakes and he’ll feel special. To help you turn Father’s Day into a really special day for dad, we’re giving away THREE gift sets of pancakes AND we’ll do our very best to make sure they arrive before the big day.

Winners will have their choice from the pancake options below to make a gift set for dad. I’ll even throw in a note for you and ship it to him, if need be. Of course, this means winners will have to respond quickly, so be sure to check your email to see if you’re a winner on 6/9. I will pick THREE winners at random from all who enter by 11:59 pm on 6/8/14. If this is all hooey to you and you just want to win some darn pancake mixes, you can certainly enter, too.

To enter, follow the prompts below. 
BRM-Pancake-lineupS

  • 10-Grain Pancake and Waffle Mix – Full of wholesome goodness and irresistible flavor, this pancake mix is a perfect blend of whole grain flours ground from wheat, rye, triticale and seven other nutritious stone ground whole grains. The result is hearty pancakes packed with fiber, protein and omega-3 fatty acids.
  • Buttermilk Pancake Mix – Made with organic stone ground whole grain wheat flour, real buttermilk, aluminum-free leavening and pure raw sugar, this pancake mix makes for a traditional, delightful, fluffy pancake full of nutrition and flavor.
  • Gluten Free Pancake Mix – This mix combines quickly to produce the perfect, light and airy pancake everyone will enjoy – whether they are gluten free or not.
  • 7 Grain Pancake Mix – A wonderful array of organic whole grain flours made from wheat, rye, spelt, corn, oat, Kamut®, quinoa, brown rice and flaxseed makes for a delicious and healthy whole grain breakfast.
  • Buckwheat Pancake Mix – A good source of fiber, protein and calcium, this whole grain mix cooks up perfect versions of traditional buckwheat pancakes.
  • Organic High Fiber Pancake Mix – Made from the finest organic whole grain wheat flour, Scottish oatmeal, wheat bran, oat bran, wheat germ and flaxseed, each serving of this pancake mix contains 7 grams of wholesome fiber.
  • Organic Cornmeal Pancake Mix – The down-home flavor of this mix comes from the stone ground whole grain cornmeal that contains the bran, germ and endosperm, as well as whole wheat pastry flour and oat flour.

 

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Cassidy Stockton Google: Cassidy Stockton
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Spring Buckwheat Salad | Bob's Red Mill + The Hungry Hounds

Spring Buckwheat Salad

by Guest in Featured Articles, Gluten Free, Meatless Mondays, Recipes

Hello Bob’s Red Mill readers and eaters!

We are delighted to join you today to share with you a seasonal recipe for buckwheat groats, one plucky and highly underrated grain.   Spring Buckwheat Salad is a light and zippy salad, flush with fiber and herbs. It is quick and easy to make, healthy, filling, and is a great alternative to traditional Bulgur wheat if you’re gluten-free. This salad allows the nutty flavor of buckwheat to come through and is a stunning way to showcase whatever seasonal vegetables or herbs you have on hand.

Spring Buckwheat Salad | Bob's Red Mill + The Hungry Hounds
We have a soft spot for buckwheat groats in our kitchen at The Hungry Hounds and often find ourselves making seasonal salads with this versatile and delicious grain.  We dropped by our farmers market this week and found some pungent wild ramps, violet flowers, asparagus, pea shoots and radishes and thought to make a salad that would provide a backdrop to these delicate spring edibles.  But don’t let access to local ingredients stop you, this salad will easily adapt to any fresh produce you have on hand.  For the vinaigrette we wanted to highlight spring herbs and pinched off the first round of basil leaves and batch of mint from our backyard herb garden.

A word about buckwheat groats for those unfamiliar with this lovely little grain.  Buckwheat is in fact not related to its’ namesake, wheat, and comes from the triangular seed of an herb.  Toasted buckwheat groats are called Kasha; Buckwheat groats are the raw version.   These kernels taste nutty and have a firm texture when cooked, they stand up well to this basil vinaigrette and meld deliciously together for a final product that is refreshing, filling and a stunning reminder of spring.

Spring Buckwheat Salad | Bob's Red Mill + The Hungry Hounds

Spring Buckwheat Salad

Ingredients:

Salad:

  • 1 cup Buckwheat Groats, rinsed
  • 3 Asparagus Spears, cut into small pieces, about 1/2 inch
  • 6-8 Wild Ramps, washed, outer membrane removed and cut into small pieces (substitute Green Onion, Leeks, Red Onion or Shallots)
  • 2 small Radishes, washed and sliced as thinly as possible
  • Small handful Violet Flowers for garnish
  • Small handful Pea Sprouts (substitute extra Mint, Basil, Parsley, Kale, or Spinach)

Basil Vinaigrette:

  • 4 Tbsp Red Wine Vinegar
  • 1/4 cup Oil (preferably Extra Virgin Olive Oil)
  • 3 cloves Garlic
  • 1 teaspoon Kosher Salt
  • 1/4 teaspoon ground Black Pepper
  • ¼ cup fresh Mint
  • 1/2 cup fresh Basil
  • 3 Green Onion Stalks

Steps:

  1. Place 2 medium-large pots with water (at least 2 quarts) on high and bring to a boil.
  2. To the first pot add buckwheat groats and a large pinch of salt.
  3. Simmer buckwheat at medium-low heat for 11-14 minutes until the grains are cooked through.  You will want to start tasting them towards the end of the cook time to test for doneness.  The buckwheat should be roughly the texture of cooked brown rice; no hardness in the center, but firm and chewy.  Once cooked, drain and transfer to a serving bowl.
  4. Prepare a large bowl with very cold water and ice, you will be using this to blanch your vegetables.
  5. To the second pot of water add the chopped vegetables that you want to cook (asparagus and ramps).  Allow to cook in simmering water for one minute and then remove vegetables with a slotted spoon, transfer directly to the bowl with ice water. The ice bath stops the cooking process and preserves the vibrant color of your vegetables.  Once the vegetables are cooled down, 2-3 minutes, remove from ice water and set aside.
  6. In a blender or other food processing device combine the vinaigrette ingredients (vinegar, oil, garlic, salt, pepper, mint, basil, and green onion) and blend until smooth.
  7. Add the basil vinaigrette to the buckwheat.  Add ramps, asparagus, and radishes, stir gently to combine and garnish with the violet flowers and pea sprouts.  This salad gets better as the flavors meld, so ideally let it sit for 15-30 minutes prior to serving.

A few ideas for seasonal variations:

Summer: Tomato, corn and purple basil buckwheat salad with tomatillo salsa

Fall: Roasted butternut, beet and red onion buckwheat salad with crumbled blue cheese

Winter: Apple fennel buckwheat salad with blood orange vinaigrette

ABOUT US

The Hungry Hounds is the Pittsburgh-based food blog of Paul and Rebecca Shetler Fast. Their creative homespun cooking brings together local ingredients, traditional techniques, and an eclectic international palate. Paul loves using food science and traditional know-how to make delicious foods like sauerkraut, home-cured corned beef, and whole grain sourdough breads accessible for the home cook. Rebecca is the creative force in the duo, bringing fresh ideas, spunky charm, and bold flavors to the table. As a couple that cooks, works, and blogs together, they are passionate about the ability of food to bring people together.   While not blogging for The Hungry Hounds, Paul and Rebecca both work full-time in healthcare (Rebecca as a Social Worker, Paul as a Manager). Paul is also a full time graduate student in Public Health. Follow The Hungry Hounds on Facebook or Pinterest.

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Puff Pastry F

Step-by-Step Gluten Free Puff Pastry

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

When we developed our Gluten Free Pie Crust Mix, gluten free puff pastry was a distant ship on the horizon. We knew it was possible, but had to chart our course, if you will. You see, you can’t just go buy gluten free puff pastry dough. That hasn’t stopped us from wanting to work with one, though. Puff pastry is a fun and delicious ingredient full of many possibilities. Our recipe expert, Sarah House, worked diligently for months before she came up with this version using our gluten free pie crust mix. We’re not going to beat around the bush here, this is time consuming. It is not, however, hard. It just takes a little patience and commitment. We promise, it’s worth it. This pastry comes out flaky, light and oh-so-buttery. Simply use the pastry as called for in your favorite recipes and create fanciful gluten free desserts and decadent appetizers.

Step By Step Gluten Free Puff Pastry | Bob's Red Mill

Gluten Free Puff Pastry

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

Prep Time: 60 minutes | Rest Time:  20 hours | Yield: approx. 36 oz

Ingredients

1. Cube 4 oz of cold butter and place in a large bowl with Bob’s Red Mill Gluten Free Pie Crust Mix.

2. Using a pastry blender or two knives, cut in butter until the mixture is the consistency of coarse cornmeal.

Puff Pastry Step 2
3. Add ice water as needed until the mixture forms a consistent and well-hydrated dough.

4. Form dough into a rectangle and wrap well in plastic wrap.  Chill at least 4 hours or overnight.

Puff Pastry Step 4

5. Meanwhile, shape the remaining 8 oz of butter into a wide, flat rectangle (about 5×8-inches).

Puff Pastry Step 5

6. Wrap in parchment paper, then tightly in plastic wrap and chill for at least 4 hours or overnight.

7. Remove dough and butter block from the refrigerator and let sit at room temperature until butter is just soft enough that a fingertip can make a dent in it with moderate pressure.

8. Roll the unwrapped dough between two pieces of plastic wrap or parchment paper to a square twice the size of the butter block.

Puff Pastry Step 8

9. Remove the top layer of plastic or parchment from the dough and unwrap the butter block.  Place the butter block in the center of the dough square.

Puff Pastry Step 9

10. Fold the top and bottom edges of the dough over the butter, then fold in the sides.

Puff Pastry Step 1011. Place the butter-filled dough in between two clean pieces of plastic wrap or parchment paper.

Puff Pastry Step 11

12. Roll the dough into a long rectangle about 10 x 16-inches.

13. Remove the top layer of plastic wrap or parchment paper.  Using the bottom layer of plastic wrap or parchment to assist in moving the dough, fold the bottom third of the dough up towards the center.

Puff Pastry Step 13

14. Fold the top third of the dough down to meet the bottom of the first fold.  This is one complete “fold.”

Puff Pastry Step 1415. Roll the dough into a long rectangle about 10 x 16-inches.  Repeat a second fold, wrap the dough securely in plastic wrap and chill at least 4 hours.  Two folds have now been completed.  Repeat the double-folds three more times for a total of 8 folds, making sure to chill for at least 4 hours between each double-fold.

Puff Pastry Step 1516. The gluten free puff pastry is now ready to use.  Follow a specific recipe’s instructions for precise shaping and baking instructions.

Puff Pastry Step 16

 

 

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Cassidy Stockton Google: Cassidy Stockton
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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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Cassidy Stockton Google: Cassidy Stockton
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Salad Header

5 Whole Grain Dishes to Step Up Your Potluck Game

by Cassidy Stockton in Featured Articles

Memorial Day seems to be the official opening day of barbecue and picnic season. What’s better than bringing together those you love over some delicious food? And what’s more fun than serving something that shows off your culinary chops? Sure, potato salad and pasta salad are perennial favorites and not overly difficult to put together. Wouldn’t it be more satisfying to bring a dish that isn’t filled with empty carbs and mayonnaise that everyone raves about? Health benefits aside, you know you will likely be the only person who brought something remarkable and different. Here are a few whole grain swaps you can make to step up your potluck game.

1. Instead of potato salad, bring Warm Kamut® Berry Salad with Bacon, Brussels Sprouts and Gorgonzola. Sure, this salad is a little time-consuming to make, but so is potato salad (unless you’re opting for a prepared version). Gorgonzola and bacon bring their A-game in this dish, while whole grain kamut berries and Brussels sprouts team up for a well-rounded dish that everyone will enjoy. If you can’t keep it hot, don’t worry, warm will be lovely and you won’t have to worry about any mayonnaise turning. If you can’t find kamut berries, wheat berries and farro will both make a comparable replacement.Warm Kamut Berry Salad with Bacon Brussels Sprouts and Gorgonzola

2. Swap a antipasto salad for Vegetable Bounty Quinoa Salad with Asian Vinaigrette. Far more nutritious than pasta, quinoa packs a nutritional punch and the flavors in this salad are warm and bright, perfect for pairing for a spring gathering.

Vegetable Bounty Sm

3.  Trade a pasta salad dressed with mayonnaise for this Curried Carrot and Sorghum Salad. The creamy curry dressing is both gluten free and vegan, making it perfect for any gathering and will quickly put mayo out of mind.

Curried Carrots and Sorghum Salad

4. Sure, a green salad is a great way to go, but wouldn’t it be more fun to bring Tabbouleh? Filled with fresh tomatoes and seasoned with mint and parsley, Tabbouleh comes together quickly and delivers a light, fresh flavor perfect to pair with grilled chicken or fish.

Tabbouleh

5. Keep it fresh and light with this Millet Spring Roll Salad. Who cares what you swap for this one? The bright flavors of this dish will counterbalance other, heavier fare and you’ll be able to school people on what millet is and impress them with your culinary prowess. Who has the time to make real spring rolls when you can turn them into a delicious salad?

Millet Spring Roll Salad

 

 

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Cassidy Stockton Google: Cassidy Stockton
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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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Cassidy Stockton Google: Cassidy Stockton
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