Wheatf

UPDATE :: Our Policy Regarding Bioengineered Foods (GMOs)

by Cassidy Stockton in Featured Articles, Health

Dear Friends and Valued Customers:

At Bob’s Red Mill Natural Foods, Inc. we are proud our brand is associated with quality, integrity, and wholesome goodness.  We know that bioengineered foods are a concern to our customers looking for healthy products, and we share that concern.   Part of our mission to provide the world with healthy whole grain foods includes taking action to keep bioengineered ingredients out of our products.

Producing a healthy product free from bioengineering begins at the ingredient source.  We make specific and detailed inquiries to all of our commodity suppliers regarding their seed source and growing practices. Since as early as 1999, we have required suppliers of food sources known to be at high risk for bioengineering to provide us with documentation certifying they plant only non-bioengineered identity preserved seed.  We now require all of our suppliers to certify their products are produced without bioengineering. We pride ourselves on building relationships with our suppliers and we hold them to high standards.

Our Policy Regarding GMOs | Bob's Red Mill

Over the past two years we have installed an extensive in-house laboratory that allows us to independently test for the presence of bioengineered materials.  Our trained technicians use state-of-the-art PCR technology and German engineered protocols to routinely test every shipment of product known to be at high risk for bioengineering.  Thereafter, we randomly double check our results with additional testing to ensure the accuracy of our protocols.  We pledge our continued commitment to stay at the forefront of the food manufacturing industry to avoid the presence of bioengineered materials.

As part of our continuing efforts to provide wholesome whole grain food, we are proud to announce Bob’s Red Mill’s enrollment in The Non-GMO Project The Non-GMO Project is currently North America’s only independent third-party verification program for products made according to rigorous best practices for the avoidance of genetically modified organisms.  As we work closely with The Non-GMO Project we will obtain Non-GMO Project verification for our products.  We will also use the Non-GMO Project verification mark to inform the public of our products that have attained Non-GMO verified status.

Our participation in the Non-GMO Project is one more way to show our customers around the world that Bob’s Red Mill provides them with pure, wholesome, and healthy products.

Thank you for your ongoing support and continued business.

To Your Good Health,

Bob Moore

President, CEO and Founder

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Cassidy Stockton Google: Cassidy Stockton
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Grain Crazy F

Grain Crazy + Barley Quinoa Pilaf {Giveaway}

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

Are you tired of hearing about awesome cookbooks you can win from us? No? Good because I have a few more to tell you about and Grain Crazy by Cherie Schetselaar and Britney Rule is a pretty neat little book. I actually came across this book through Pinterest of all places. Cherie was interested in our Grains of Discovery board and we exchanged a few comments about her love of whole grains and her new book from Familius, Grain Crazy.

That’s pretty much the perfect title to get the ear of someone at Bob’s Red Mill. After all, every single one of us at the Mill is definitely a little grain crazy.This book is perfect for the whole grain beginner. I love the recipes because they are all simple and approachable. Please don’t take that to mean they aren’t delicious. If you’re crunched on time and want to get a delicious whole grain meal on the table, this is the book for you. Each recipe is clearly written without a laundry list of ingredients, making whole grains something you can easily tackle for breakfast, lunch, dinner and dessert. Recipes range from Spelt Pancakes to Asian Turkey Wraps in Lettuce in Romaine Lettuce to Oatmeal Chocolate Chip Cookie Tart.

Familius has been generous enough to offer us a copy to share with one lucky reader. We’ll pair the book with a package of Whole Grain Barley, Whole Grain Quinoa and Whole Grain Spelt Flour. To enter, simply follow the prompts below and we’ll select a winner at random from all who enter by 11:59 pm on 3/7/14. If you cannot wait and want to pick up a copy of the book now, head over to Familius and grab a copy. Get more great recipes from Cherie and Britney at their Grain Crazy blog.

Grain Crazy | Bob's Red Mill

 


Barley Quinoa Pilaf

Reprinted with permission from Grain Crazy by Cherie Schetselaar and Britney Rule
This is a fantastic-looking pilaf and it tastes delicious. Instead of a basic pilaf, which uses nutrient-empty white rice, this recipe is full of whole grains and vegetables.
  • 1/2 cup of Grapeseed Oil or Olive Oil
  • 1/2 of a White Onion, finely chopped
  • 3/4 cup of chopped Leek or Green Onion
  • 1 cup of Barley
  • 1/2 cup of Quinoa
  • 2 teaspoons of Chicken Seasoning*
  • 2-3/4 Water
  • 1 to 1-1/4 cups of shredded Carrots
  • 1 can (14 ounces) of sliced Mushrooms or 1-1/2 cups of fresh mushrooms
  • 1/4 cup of Green Onion chopped for garnish
  • Salt and Pepper to taste
  • Pine Nuts (optional)
1. Preheat oven to 350°F.
2. Heat the oil in a skillet over medium heat and sauté the onions and leeks until soft.
3. Stir in the barley and quinoa and cook for 5 minutes.
4. Pour into a covered baking dish and stir in the chicken seasoning, 1-1/2 cups of water, and carrots. Bake
for 30 minutes.
5. Remove from oven and stir in the remaining 1-1/4 cups of water. Cover and bake for another 30 minutes.
6. Remove from oven and garnish with green onions and pine nuts, if desired. Enjoy!
Serves 6
*For Meatless Mondays, substitute vegetable bullion or leave out the seasoning and use vegetable broth in place of the water.

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Cassidy Stockton Google: Cassidy Stockton
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WholeGrainMornings F

Whole-Grain Mornings + Blueberry Breakfast Bars {Giveaway}

by Cassidy Stockton in Contests, Recipes

I am a breakfast fanatic. I simply cannot survive without breakfast and it has to be solidly nutritious in order to function during the day. It should be protein packed and have at least one serving of whole grains or I end up a cranky, hungry mess at 10 am. I love the idea of a sugar-laden breakfast or a one that is fried to a crispy golden treat, but it never works for me.

Needless to say, I was very excited to discover Whole-Grain Mornings by Megan Gordon. Based in Seattle, Megan writes the blog A Sweet Spoonful, contributes regularly to The Kitchn and runs her own artisan granola company, Marge, so to say she knows a little something about writing delicious recipes is an understatement in the extreme. I knew I would love this book before I even looked under the cover and I was right, it’s delicious!

Whole-Grain Mornings by Megan Gordon

I love hot cereal, but even I get a little bored with it day after day. Luckily, this book is filled with creative and exciting dishes to fill you up and keep you fueled throughout the day. Megan keeps some basic, but still whole grain, recipes like Whole-Grain Buttermilk Pancakes, Five Grain Porridge and The Very Best Oatmeal for those mornings where you want something familiar and relatively quick. It’s the other recipes that really pique my interest, though. Zucchini Farro Cakes with Herbed Goat Cheese and Slow Roasted Tomatoes? Yes, please! Huckleberry Cornmeal Custard? Don’t mind if I do (and bravo to Megan for including the elusive huckleberry in her book). Baked Pumpkin Risotto? Stop. Just stop right there. I’m getting too excited for breakfast tomorrow!

Filled with beautiful photos and funny, touching stories, Whole-Grain Mornings is a delightful addition to your cookbook collection. I am excited to be giving away a copy of this lovely book paired with some of our favorite whole grain ingredients to make it easy to get started creating whole grain deliciousness right away! Megan has a lovely recipe for Five Grain Porridge and uses many of the same ingredients throughout her book, so we’ll be pitching in all of the necessary ingredients for this recipe- Barley Flakes, Rye Flakes, Millet Grits, Cracked Wheat and Whole Grain Amaranth. To enter, simply follow the prompts below. If you simply cannot pin all of your hopes on winning this book, head over to Amazon or your favorite book purveyor to pick up a copy today. If you like this recipe, we highly recommend checking out A Sweet Spoonful for more of Megan’s culinary creations.

Whole-Grain Mornings Blueberry Breakfast Bars | Bob's Red Mill

Blueberry Breakfast Bars

Reprinted with permission from Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons by Megan Gordon (Ten Speed Press, © 2013). Photo Credit: Clare Barboza.

These are the ultimate all-purpose breakfast bars. They blend right in with a weekend brunch spread but are also the perfect help-get-me-through-morning-traffic snack. They boast a toasty flavor from the almonds and sesame seeds and a warm fragrance from the marriage of brown sugar and oats. While I love using fresh berries in the summer, in the dead of winter I rely on frozen blueberries I’ve stored from previous farmers’ market hauls. makes 12 to 16 bars, depending on size

Morning Notes: If you can’t find rye flakes, feel free to use more rolled oats instead.

Blueberry Filling

  • 3 cups / 720 ml fresh Blueberries or 1 (12-ounce / 350 g) package frozen blueberries, unthawed
  • 1⁄4 cup / 45 g Natural Cane Sugar
  • 3 tablespoons Unbleached All-Purpose Flour
  • 2 tablespoons freshly squeezed Lemon Juice
  • 1 tablespoon grated Lemon Zest
  • 1 teaspoon Water

Whole Grain Crust

  • 1⁄2 cup / 50 g Rolled Oats
  • 1 cup / 100 g Rye Flakes
  • 3⁄4 cup / 60 g sliced raw Almonds
  • 1⁄4 cup / 30 g raw Sesame Seeds
  • 1 cup / 120 g Whole Wheat Flour
  • 1⁄2 cup / 75 g packed Light Brown Sugar
  • 1⁄2 teaspoon ground Cinnamon
  • 1 teaspoon Kosher Salt
  • 3⁄4 teaspoon Baking Powder
  • 1 large Egg, beaten
  • 8 tablespoons / 115 g cold Unsalted Butter, cut into 1⁄4-inch cubes, plus more for greasing the pan
  • 3 to 4 tablespoons Ice Water

Preheat the oven to 350°F. Butter an 8-inch square pan.

To prepare the filling: In a heavy-bottomed saucepan, combine the berries, sugar, flour, lemon juice, lemon zest, and water. Stir over medium heat until the mixture begins to simmer. Continue stirring until berries just begin to break down and the sauce thickens, 3 to 4 minutes. Remove from the heat.

To prepare the crust: In the bowl of a food processor fitted with the metal blade, pulse together the rolled oats, rye flakes, almonds, and sesame seeds just until they form a chunky, mealy texture, about 30 seconds. Add the flour, brown sugar, cinnamon, salt, and baking powder and pulse a time or two to combine. Add the egg and butter. Add ice water slowly and pulse until mixture just begins to clump together.

To assemble and bake the bars: Press approximately half of the crust mixture evenly into the bottom of the prepared baking pan. Pour the berry filling onto the crust and spread evenly. Scatter the remaining crust mixture across the top as you would for a fruit crisp or crumble—messy and haphazard, but evenly dispersed. Don’t worry about pressing down; it will bake into the bars beautifully.

Bake until the top crumble is golden brown, about 30 minutes. Let cool completely in the pan. Slice into bars. If wrapped and kept at room temperature, the bars will keep for 3 days.

Make It Your Own: Try these with your favorite seasonal berries. Blackberries or huckleberries would be lovely, as would cherries.


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Cassidy Stockton Google: Cassidy Stockton
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Arugula Eggs Benedict F

Arugula Eggs Benedict with Crispy Farina Cakes

by Erin Clarke in Recipes

Growing up, weekend breakfast was an elaborate family affair—at least according to my nine-year-old self’s definition of the term: chocolate chip pancakes; bacon waffles; cinnamon French toast. As a rare treat, we would go out for brunch. Though my sisters and I typically stuck to sweet, bready items we could drench in syrup, my parents always opted for what I now recognize as the ultimate brunch food: eggs Benedict.

Eggs Benedict is the total brunch package. It combines all of the main breakfast food groups—toasty carbs, runny eggs, and savory meat—then smothers them in decadently rich hollandaise. Now that I’m older and cooking weekend breakfasts for myself, I understand why my parents eagerly ordered eggs Benedict out, yet never made it themselves. For one, classic eggs Benedict begs to be enjoyed in moderation. Hollandaise is an emulsion of butter and egg yolks, the meat used is not lean, and the English muffin rarely incorporates whole grains. For another, it’s a pain! Who wants to stress about emulsifying eggs on a Saturday morning? Not this girl.

Arugula Eggs Benedict with Goat Cheese Sundried Tomato Sauce on Crispy Farina Cakes | Bob's Red Mill

Arugula Eggs Benedict with Crispy Farina Cakes is my healthier twist on eggs Benedict that is attainable for a home cook. Not only is this version much better for you, I found the robust flavors of nutty farina, sweet sundried tomatoes, garlicky arugula, and creamy goat cheese far more satisfying that the original.

In place of the English muffin, we are starting with a crispy farina cake. Farina is more commonly known as “cream of wheat,” and if you have bad childhood memories of icky, soggy mush (as I did), this is the time to put them behind you. Bob’s Red Mill’s Whole Wheat Farina boasts a satisfying, nutty flavor and hearty texture. While farina is typically prepared as a creamy porridge, it can also be cooled, sliced, and pan seared into tasty little cakes. Not only are these farina cakes much healthier and more filling than a classic English muffin, but also, they are better equipped to transport the slew of eggs Benedict toppings we are about to pile on thick.

Arugula Eggs Benedict with Goat Cheese Sundried Tomato Sauce on Crispy Farina Cakes | Bob's Red Mill

In place of the standard bacon or ham, I swapped fresh arugula sautéed in garlic and olive oil. Not only is arugula great for you, but its vibrant, peppery flavor stands up to the hearty farina. Next comes the classic poached egg with its deliciously soft, runny yolk. If you are intimidated by poaching eggs, fear not—I’ve included an easy step-by-step below. Should you choose to substitute a fried egg for ease, I won’t judge.

The crowing glory of our Arugula Eggs Benedict is a goat cheese sundried tomato sauce. Hollandaise, you better watch out: this creamy, dreamy and flavor-packed sauce is healthier, easier to prepare, and its dynamic flavor outshines hollandaise any day of the week. We loved it so much, I’ve started making extra batches to spread onto sandwiches and top pastas. Try it once and you will be equally addicted!

Arugula Eggs Benedict with Crispy Farina Cakes combines simplicity of farina with the indulgence of eggs Benedict, all with less guilt. While still worthy of a special occasion, this lighter twist on eggs Benedict may just become your new Saturday tradition.

Arugula Eggs Benedict with Goat Cheese Sundried Tomato Sauce on Crispy Farina Cakes | Bob's Red Mill

Arugula Eggs Benedict with Crispy Farina Cakes

Serves 4

Ingredients

For the farina cakes

  • 3 cups Water
  • 1/2 teaspoon Kosher Salt
  • 1 cup Bob’s Red Mill Whole Wheat Farina*
  • 1 tablespoon Butter, for frying, plus additional as needed
  • 1 tablespoon Extra Virgin Olive Oil, for frying, plus additional as needed

*Make this gluten free by using Brown Rice Farina

For the goat cheese sundried tomato sauce:

  • 1/4 cup Milk
  • 2 tablespoons Sundried Tomatoes (dry, not oil-packed)
  • 4 ounces Goat Cheese
  • 1 tablespoon fresh Lemon Juice
  • 2 teaspoons Dijon Mustard
  • 1/8 teaspoon Cayenne Pepper

For the garlic arugula:

  • 1 tablespoon Extra Virgin Olive Oil
  • 2 teaspoons minced Garlic (about 4 cloves)
  • 7 ounces Arugula Leaves
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Black Pepper

For the poached eggs

  • 4 Eggs
  • 1 tablespoon Vinegar

Directions

  1. Prepare the farina cakes: Lightly oil a 9×9-inch baking dish and set aside. In a large saucepan, bring water to a boil. Add salt. Whisk in farina, reduce heat to low, and stir briskly to prevent lumps from forming. Cover and cook on low for 10-15 minutes, stirring occasionally. Continue cooking and stirring until the farina is the consistency of a very thick porridge. Pour into the prepared dish, smooth the top, and let stand until no longer steaming, about 10 minutes. Refrigerate, uncovered, until cold and set, about 1-1/2 hours. If not using immediately, cover with plastic wrap and refrigerate until ready to serve (up to 2 days).
  2. When ready to serve: Place a rack in the center of oven and preheat to 200°F. Invert the set farina onto a large cutting board. Cut into squares with a knife or into 3-inch rounds with a biscuit cutter (cutting into squares will yield more cakes—biscuit cutters will leave some scraps.) Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat and cook the farina cakes for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Repeat until all of the cakes are seared, adding more butter and oil as needed. Remove to a baking sheet and keep warm in preheated oven until ready to serve.Arugula Eggs Benedict with Goat Cheese Sundried Tomato Sauce on Crispy Farina Cakes | Bob's Red Mill
  3. Prepare the sundried tomato goat cheese sauce: Place sundried tomatoes in a small bowl and cover with boiling water to rehydrate. Let sit 5 minutes, then drain. Warm the milk in the microwave for about 30 seconds. In a blender or a food processor fitted with a steel blade, add the milk, drained sundried tomatoes, goat cheese, mustard, lemon juice, and cayenne. Blend until mostly smooth (the sundried tomatoes will still be a little chunky.)
  4. Prepare the garlic arugula: In a large, deep skillet or Dutch oven, heat the olive oil over medium. Add garlic and sauté for 1 minute. Do not allow the garlic to brown. Add the arugula, salt, and pepper, tossing to coat with garlic and oil. Cover and cook for 2 minutes. Uncover, turn the heat to high, and cook for additional 30 seconds to 1 minute, stirring until the arugula is wilted. Turn off heat, cover to keep warm, and set aside.
  5. Poach the eggs: Fill a deep saucepot with 1 inch of water and add vinegar. Heat water until just below the simmering point (small bubbles will appear all over the bottom of the pan but will not break the water’s surface.) Reduce heat slightly to keep the water from simmering. Break the first egg into a small dish. Using a rubber spatula, move in a vigorous circular motion around the sides of the pot to create a “whirlpool.” Gently slide the egg from the dish into the whirlpool’s center. Do not worry if the egg appears to be coming apart—the motion of the water will draw the sides in and around. If your egg sticks to the bottom of the pot, wait 30 seconds then gently slide the spatula underneath to loosen it. Cook egg for 3-4 minutes, until it only jiggles a little when nudged with the spatula. With a slotted spoon, carefully remove to a paper-towel lined plate. Repeat with remaining eggs. Just before serving, you can slip the eggs back into the warm (not simmering) water briefly to rewarm them if desired.
  6. Serve: Top each farina cake with a spoonful of sauce, the sautéed arugula, a poached egg, and then another spoonful of sauce. Serve immediately.

Erin ClarkeWife to a hungry law student, I’m on a mission to cook everything that’s tasty, mostly healthy, and budget friendly—all while Mr. Right is at the library. On my blog, The Law Student’s Wife, I share my recipes for lightened-up comfort foods, healthier baked treats, and seasonal eating. I’m a passionate cook, an awkward dancer, and with enough cheese, chocolate, and my cast-iron skillet, I could take on the world. Keep up with me on Facebook and Twitter

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Birdspotter Recipe of the Week | Bob's Red Mill

The Early Bird

by Cassidy Stockton in Birdspotter, Featured Articles, Recipes

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

***

The early bird gets the worm. This bowl of oats is definitely a lot tastier than a worm and is sure to get you revved up for the day and keep you going strong all morning. Pour a shot of espresso over your favorite bowl of oatmeal and top with whipped cream. Add a few chocolate-covered espresso beans for an extra boost. Pow! You’re ready to rock and roll.

The Early Bird | Bob's Red Mill

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Cassidy Stockton Google: Cassidy Stockton
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Apple Cinnamon Walnut Brown Rice Farina | Bob's Red Mill

Meatless Mondays: Apple Cinnamon Walnut Brown Rice Farina

by Julia Mueller in Gluten Free, Meatless Mondays, Recipes

Howdy doody, Bob’s Blog readers! I’m Julia Mueller from The Roasted Root! I’ll be joining you here from time to time with recipes using Bob’s Red Mill’s products. I’ve been using Bob’s products ever since I began the search for cooking and baking alternatives to wheat three years ago. Through the BRM product line, I continually learn about new ways of using whole grains, flours, and nut meals to whip up delicious eats. Recently, I have been eating brown rice farina as porridge for breakfast and I can’t think of a better way to start the day!

When I was a kid, I loved the instant cream of wheat that came with fruit topping pouches. I remember the commercials where kids would be using the fruity topping to draw pictures in their cream of wheat. Free-style art on my breakfast food? Sign me up!  I poked and prodded my parents until they bought into it. From there on out, I was sold down Cream of Wheat River.

Apple Cinnamon Walnut Brown Rice Farina | Bob's Red Mill

BUT! Gone are the days of instant cream of wheat with little drawing packets. That river dried up long ago. Not only because I no longer have the time to draw on my breakfast before I leave for work in the morning, but also because I limit my intake of wheat to a bare minimum. For this reason, breakfast porridge made from oatmeal, quinoa, or brown rice farina is now my go-to fuel in the morning.

But the farina fun doesn’t stop in the morning – oh no! One of the best parts about brown rice farina is its versatility. Not only can you get creative with it for breakfast, but you can use it in cakes, or even serve savory meals on top of it. The end result is bound to be tasty, healthful, and satisfying.

Add apple cinnamon walnut brown rice farina to the list of genius ideas to get children to eat their breakfast. It’s very quick to throw together (10 to 12 minutes is all it takes!), and the apple-cinnamon flavors coupled with the naturally sweet maple syrup are sure to win anyone’s affection. Case in point: this is a healthful, easy meal that can appeal to breakfast eaters of all ages.

Are you sold down Brown Rice Farina River? I certainly hope you have a marvelous journey, filled with apple, cinnamon, walnut splendor.

Apple Cinnamon Walnut Brown Rice Farina | Bob's Red Mill

Apple Cinnamon Walnut Brown Rice Farina 

Ingredients:

  • 3-1/4 cups Water
  • 1 large Apple (I used Honeycrisp), peeled and finely chopped or shredded
  • 1 cup Bob’s Red Mill Brown Rice Farina
  • ½ teaspoon ground Cinnamon
  • ½ cup Walnuts, chopped
  • 2.5 tablespoons pure Maple Syrup (or to taste)*
  • Almond Milk, Coconut Milk, or regular Milk for serving

*You can also sweeten the brown rice farina with brown sugar if you don’t have pure maple syrup available

Instructions:

  1. Add the water and chopped apple to a pot and bring to a full boil. Boil gently for 5 to 8 minutes to soften the apple.
  2. Slowly stir in the brown rice farina, cinnamon, and walnuts, and stir consistently as the farina thickens. Continue cooking for 5 to 8 minutes, then add the maple syrup and stir to combine.
  3. Serve with almond milk, coconut milk, regular milk, and/or a dollop of yogurt on top.

JuliaMuellerJulia Mueller’s two greatest passions are food and the great outdoors. Creator of the food blog, The Roasted Root, Julia enjoys whipping up and photographing nutrient-dense recipes that are healthful yet comforting, and are approachable to make any night of the week. Most of her recipes are vegetable and meat-based, gluten-free and refined-sugar free. Julia is also the author of the cookbooks, Delicious Probiotic Drinks, and Let Them Eat Kale! An avid mountain biker and snowboarder, Julia enjoys balancing work with playing outside in the mountains. Keep up with her on Facebook and Twitter.

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Kale and Cheesy Grits F

Meatless Mondays: Garlicky Kale with Fire-Roasted Tomatoes and Cheesy Brown Rice “Grits”

by Stephanie Wise in Gluten Free, Meatless Mondays, Recipes

Breakfast used to be my least favorite meal of the day: So much so, I’d often skip it. Of course, that would lead to headaches, dizziness and extreme hunger by mid-morning – leaving me crankier than if I’d just eaten a granola bar or bowl of cereal.

Kale and Cheesy Grits | Bob's Red Mill

Nowadays, I’ve not only learned to eat a healthy and hearty breakfast daily, but actually enjoy it. It helps to have a variety of go-to recipes on hand that are easy enough for me to make first thing in the morning (you know, before I’ve had my coffee). This recipe for garlicky kale and cheesy brown rice farina grits is perfect for those mornings when I’m craving something savory, but healthy and filling. The kale is sautéed until wilted with fire-roasted tomatoes and fresh garlic, and the creamy brown rice farina cereal – mixed with mozzarella cheese and butter – serves as a nutritious “grits”-like base, and is entirely gluten-free. It’s perfect on its own for a hearty breakfast or as a brunch side with eggs and fresh fruit.

Next time you’re considering skipping breakfast or just need a boost in your morning routine, make these savory grits. Your taste buds and your tummy will thank you.

Kale and Cheesy Grits | Bob's Red Mill

Garlicky Kale with Fire-Roasted Tomatoes and Cheesy Brown Rice Farina “Grits”

Yields: 2 large or 4 small servings

Ingredients:

  • 2 tsp Olive Oil
  • 1 clove Garlic, minced
  • 1 bunch Kale, stems removed and coarsely chopped
  • 1 can (14.5 oz) diced Fire-Roasted Tomatoes
  • Salt and Pepper, to taste
  • 2 cups Water
  • ½ tsp Salt
  • ¾ cup Bob’s Red Mill® Creamy Brown Rice Farina
  • ½ cup shredded Mozzarella Cheese
  • 1 Tbsp Butter
  • Parmesan Cheese, for topping

Directions:

Heat olive oil in a medium skillet over medium heat. Add garlic and saute 1 minute until fragrant. Add chopped kale and cook, stirring often, until half-wilted. Add diced tomatoes (with liquid) and stir.

Cook 5 minutes until kale is completely wilted and mixture is warmed through. Remove from heat; season with salt and pepper to taste.

Meanwhile, bring water and salt in a medium saucepan to a boil. Stir in brown rice farina; reduce heat to low. Cook 5 minutes, stirring often, until cereal is cooked and mixture is thickened. Remove from heat; stir in shredded mozzarella cheese and butter.

Divide cereal mixture among serving bowls. Top with kale-tomato mixture. Sprinkle with Parmesan cheese just before serving.

Stephanie Wise | Girl Versus DoughStephanie is the baker/blogger/babbler behind the blog, Girl Versus Dough, where she writes about her adventures in bread baking and other tasty, unique recipes. Her approach is friendly yet inspiring, down-to-earth yet adventurous. She lives in the Twin Cities with her husband, Elliott, her furry child-cat, Percy and a growing belly bump that will turn into a baby girl this May. Keep up with her on Facebook and Twitter

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Stephanie Wise Google: Stephanie Wise
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Birdspotter Recipe of the Week | Bob's Red Mill

Bluebird Pancakes

by Cassidy Stockton in Birdspotter, Recipes

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

***

Blueberry pancakes are a wonderful reminder of hot summer during these cold, blustery winter days. The whole wheat pastry flour gives whole grain nutrition, without weighing down the pancakes. Yogurt gives a nice tang to accompany the sweet berries. Use a lemon-flavored yogurt for an extra burst of sunshine! Serve these with warm maple syrup or a dusting of powdered sugar and enjoy a bite of summer while you watch winter roll by.

Bluebird Pancakes | Bob's Red Mill

Bluebird Pancakes

  • 1/2 cup Blueberries
  • 1/2 cup Yogurt
  • 1 cup Milk
  • 1 Egg
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 cup Whole Wheat Pastry Flour

Directions

Sift dry ingredients into a large mixing bowl. In a separate bowl, whisk the egg, milk and yogurt together then add to dry ingredients. Stir until just combined then fold in blueberries. Fry pancakes on a hot greased griddle, turning once. Makes 10 pancakes.

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Cassidy Stockton Google: Cassidy Stockton
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Oatmeal

No-Mess Slow Cooker Steel Cut Oats or Hot Cereal

by Cassidy Stockton in Recipes

Steel Cut Oats are wonderful ways to start your day, but they take time. With steel cut oats, you’re looking at 10 to 20 minutes on the stove top. It’s very hard to fit that into a busy morning, but we have good news! You can make steel cut oats while you sleep using your slow cooker and wake up to deliciously creamy breakfast. Honestly, I haven’t had oatmeal that was this creamy. There is something to be said for waking up and having breakfast ready for the whole family without having to lift a finger.

There are posts all over the internet for making slow cooker oatmeal, but no one mentions what a horrible mess it is to clean up! Maybe it’s a given than slow cookers make for a lot of clean up, but I was blissfully unaware of the mess that awaited after I tried my first batch.

Get Your Goat | Bob's Red Mill

It wasn’t a total nightmare and a good soak worked wonders, but I wanted to see if anything could be done to prevent the sticky mess. I am not interested in the slow cooker liners, though I am sure they work great. I read tips about using a water bath method (which looks like a great solution) and different ways to grease the crock pot. I tried a few different methods and this is what worked for me. This worked with oatmeal and with hot cereal. Slow cookers vary wildly in their settings and temperatures, so I am including two options below- the tried and true method and the no-mess method I devised for my particular slow cooker. My slow cooker has a warm setting for holding foods and it works perfectly (with no mess) if you start with boiling water and let it sit overnight. If you don’t have that setting (low is not the same setting), use the tried and true method and enjoy the creamiest oats you’ve ever had.

A note about using steel cut oats versus regular rolled oats or hot cereal. I tried these methods with our granular hot cereals (10 Grain, 7 Grain, Mighty Tasty, etc) and they work just fine using the same proportions of water to cereal. I did not try using a rolled oatmeal and cannot vouch that this will work the same way. 

Old School | Bob's Red Mill

No-Mess Method

  • 1 cup Steel Cut Oats or granular hot cereal of your choice
  • 4 cups boiling Water*
  • 1/4 tsp Salt (optional)
  • Coconut Oil or Cooking Spray

Coat slow cooker bowl with coconut oil or cooking spray (butter will likely work, but I did not try it). Add 1 cup of oats or cereal of your choice, salt and 4 cups of boiling water. Set slow cooker to warm and allow to cook for 7-8 hours. When done, stir and top with your choice of toppings.

Tried and True Method

  • 1 cup Steel Cut Oats  or granular hot cereal of your choice
  • 4 cups Water*
  • Coconut Oil or Cooking Spray
  • 1/4 tsp Salt (optional)

Coat slow cooker bowl with coconut oil or cooking spray (butter will likely work, but I did not try it). Add 1 cup of oats or cereal of your choice, 4 cups of water and salt. Set slow cooker to low and allow to cook for 7 hours. When done, stir and top with your choice of toppings.

*If you prefer, you can replace some of the water with milk. For the No-Mess method, do not boil the milk, but warm it until almost boiling.

Here are some fabulous recipes for creative slow cooker oatmeal:

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Cassidy Stockton Google: Cassidy Stockton
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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Gluten Free Oats

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

We are very excited to bring you What is it? Wednesdays! Every other Wednesday, we’ll explore a different ingredient or product in depth. We’ll be covering the benefits, uses and common misconceptions about each. If you have any requests, leave them in the comments and we’ll work them into the schedule. 

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These days, everyone knows someone who is trying a gluten free diet. One of the most common questions we field at Bob’s Red Mill is about gluten and oats. Oats have long held a mysterious place in the world of gluten free. Are they gluten free?  If oats are naturally gluten free, why is important that they be tested for gluten? AND, if oats are gluten free, why can some people tolerate them and others cannot? I’m going to try to clear this up for you today.

First, let’s go back to the start. Oats are indeed naturally free from gluten, the protein in wheat, rye and barley that many people cannot tolerate. Yep. If you walked into a perfect field of oats and picked just one groat, chances are pretty good that it would be completely gluten free. We don’t live in a perfect world, though. I’m sure you’ve heard of crop rotation, where farmers change out their crops from year to year to keep the soil active and keep the land fresh. It’s a basic part of farming. Oats, wheat, barley and rye are often grown in rotation cycles. Fields of oats will typically have a few wheat plants that sprout up, it’s just part of farming. That is one reason why oats need special attention to be gluten free.

Gluten Free Oats | Bob's Red Mill

The second reason that oats need extra precautions to be gluten free is plain old cross contact. At the most basic levels, we’re talking about grain commodities and these basic agricultural products move in huge batches from farm to truck to silo to truck to grain cleaning to truck to … well, you get the picture. There are really quite a few steps between field and table. More steps mean more chances for the truck that just delivered wheat to pick up oats and contaminate them during transit.

The third major reason that oats can easily contain gluten is that oat groats and wheat berries are strikingly similar, which makes the technology needed to separate the two very expensive. It actually involves a highly technical color sorter to make sure that wheat berries don’t end up in the oat groats. Many grain processors do not have that technology, after all it is much simpler to separate debris from grains. The demand is much higher for grains to be free from rocks and chaff than from each other.

Oats

Bob’s Red Mill removes all three of those issues by working with our suppliers and educating them on the risk of cross contact, as well as making sure they understand how very important it is to us that our oats are indeed gluten free. Additionally, we work with grain cleaners who use the specialized equipment I mentioned above to color sort the oats. Finally, our gluten free oats are tested for gluten upon arrival at our facility. After they pass that test, they are processed and packaged, where they are tested again to be sure they are still gluten free.

Why can’t some people tolerate even the purest of oats? Let’s step back a second. Gluten free or not, some people cannot tolerate oats. Period. Gluten, as we commonly know it, does not play into this. Oats contain a different protein called avenin. Avenin is similar to gluten and, like other proteins- gluten in wheat, casein in cow’s milk- some people just cannot tolerate it. To complicate matters a bit further, people who have celiac disease can find the fiber in oats challenging to digest. If they are new to the diet or do not typically eat fiber-rich foods, oats can be very demanding on the gut. This is why we recommend adding oats to a gluten free diet slowly.

That’s the long and the short of it. If you have further questions about gluten free oats, leave them in the comments and I’ll address them.

Check out our selection of gluten free oats here.

About The Author
Cassidy Stockton Google: Cassidy Stockton
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