10 Stellar Meatless Dishes for the Fourth of July | Bob's Red Mill

10 Stellar Meatless Dishes for the Fourth of July

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

It’s Monday again, which means it’s Meatless Monday around here. At least, for many of us, it’s a short week! In honor of the upcoming holiday, I’ve gathered together 10 of our favorite meatless dishes for the Fourth of July. Each of these will satisfy carnivores and vegetarians alike and make it easy to please everyone no matter what you’re doing on Friday. 10 Stellar Meatless Dishes for the Fourth of July | Bob's Red Mill

10 Stellar Meatless Dishes for the Fourth of July | Bob's Red Mill

10 Stellar Meatless Dishes for the Fourth of July | Bob's Red Mill

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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Sorghum

by Cassidy Stockton in Featured Articles, Gluten Free, What is it? Wednesday, Whole Grains 101

What is sorghum? Also know as milo, sorghum is a grain that originated in Africa thousands of years ago. It spread throughout the Middle East with traders, ultimately becoming a staple of the region and is still a heavily consumed grain in India. Though sorghum as a food is relatively unknown in most parts of the world, it has long been used as animal feed and for the production of sorghum syrup/molasses. (Interestingly, sorghum syrup is much more labor intensive than traditional cane and beet molasses. It’s production in the United States fell dramatically after World War II and is now more of a specialty regional item in the South.)

What is it? Wednesday: Sorghum | Bob's Red Mill

Is sorghum a whole grain? Yes, sorghum is a whole grain. The variety we offer is a round, golden kernel that is about the size of large pearl tapioca.

Is sorghum gluten free? Yes, sorghum is inherently gluten free. The grain and the flour we produce are made in our gluten free facility and tested for gluten.

What does it taste like? Sorghum has a mild, earthy flavor. It’s texture and flavor is similar to wheat berries and the flour has been called out as being the most wheat-like gluten free flour.

How do you use sorghum? Sorghum can be used in soups, salads, side dishes, pilafs and more. It makes a great substitute for wheat berries, pearl couscous and other gluten-full grains in most recipes. One of our favorite ways to enjoy sorghum is to pop it. It makes perfect little miniature “popcorn” that the kid in all of us will enjoy. Check out the video below for directions.

What about sorghum flour? Milled from whole grain sorghum, this flour is a great addition to gluten free baked goods. It has a good amount of protein and, when used in baking, helps with browning (something gluten free baked goods often struggle with). The protein also helps replicate the lost gluten, providing a more wheat-like texture.

Some of our favorite ways to enjoy whole grain sorghum:

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Sorghum Lentil Sloppy Joe's | Bob's Red Mill

Meatless Monday: Sorghum Lentil Sloppy Joe’s

by Sarena Shasteen in Featured Articles, Gluten Free, Meatless Mondays, Recipes

In a family of meat eaters, non-meat eaters, celiacs, gluten intolerance, lactose intolerance, soy allergies and well, the usual personal picky preferences, coming up with meals that everyone will or can eat is sometimes a challenge. I won’t lie, we sometimes all eat different things, but for the most part, I like to keep things simple and have us all eat the same thing at meal times. After years of trial and error, I have found that playing around with old favorites by replacing a few things with new ingredients is my best option. This gives me a fighting changes when I’m changing things up so the guys here have a frame of reference when I tell them what’s for dinner. If I say “Sloppy Joe’s” they are all on board. If I try to get too descriptive, well, that will lead to a conversation that may not go in my favor. I keep things simple and no one is the wiser…

I love sorghum and the guys here do, too. The fact that it’s high in fiber and has a good protein content makes it a great addition to our meat free nights. Texture is a huge consideration for me when I’m playing around with recipes in the kitchen. I have some picky palates in the texture arena here. I like to consider foods that would ordinarily have a certain texture when I’m swapping out ingredients. This time around I went for a meatless sloppy joe. I combined sorghum and lentils to give my version of a sloppy joe that signature thick rich texture to hold up on the buns. These Sorghum Lentil Sloppy Joe’s did not disappoint either. They are full of flavor packed with wholesome ingredients and they are kid approved!

I served mine as sliders on cheesy tapioca rolls. You can never go wrong with making meals fun with finger foods either.

Sorghum Lentil Sloppy Joe's | Bob's Red Mill

Sorghum Lentil Sloppy Joe’s

(makes about 3 cups)

  • 1 medium Red Bell Pepper, diced small
  • 1 medium Onion, diced small
  • 2 tsp Olive Oil
  • 3/4 cup Whole Grain Sorghum
  • 3 cups Vegetable Stock
  • 3/4 cup Lentils
  • 1 (15 oz) can Tomato Sauce
  • 1 TBSP Cumin
  • 1 TBSP Chili Powder
  • 2 tsp Garlic Powder
  • 1 TBSP Honey or Brown Sugar
  • 1/2 tsp Salt

In a skillet, heat olive oil on medium heat. Add bell pepper and onion to the oil. Sauté until the vegetables are tender and the onions are translucent.

Next add sorghum and vegetable stock to the vegetables. Turn to high heat to bring the mixture to a boil. Once boiling, place a lid on the pan and turn the heat to low. Simmer for 30 minutes.

Add lentils to the pan turning the heat back up to boil. Once boiling, return the lid to the pan and reduce heat to low. Simmer for 30 minutes.

Add tomato sauce through salt to the sorghum lentil mixture. Turn the heat to medium and simmer. Stir frequently to avoid sticking to the pan. Cook until the mixture has reduced and thickened. This will take about 20 to 30 minutes.

Serve on your favorite rolls.

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

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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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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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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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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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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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