WHEAT BERRIES WITH SPINACH AND SPRING ONION
You can use any of the ancient wheat varieties here - spelt, kamut or farro. You could also substitute other greens, like chard or beet greens, for the spinach.
Provided by Martha Rose Shulman
Categories soups and stews, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Rinse the kamut, farro or spelt and cover with boiling water. Soak for 1 hour and drain (alternatively, soak overnight in water from the tap). Combine with 1 quart water in a saucepan. Bring to a boil, add salt to taste (I use about 3/4 teaspoon), reduce the heat, cover and simmer 50 minutes, or until the grains are tender and just beginning to splay at one end. Drain off excess water (use for stocks if desired) and return the grains to the pot. Cover until ready to serve.
- Wilt the spinach: Blanch for 20 seconds in salted boiling water, steam for 1 to 2 minutes, or wilt in a dry frying pan in the liquid remaining on the leaves after washing. Transfer to a bowl of cold water, drain and squeeze out excess water, taking the spinach up by the handful. Chop coarsely.
- Heat 1 tablespoon of the olive oil over medium heat in a medium-size skillet and add the onion. Cook, stirring often, until onion is tender and aromatic, 5 to 6 minutes, and add a generous pinch of salt and the garlic. Cook, stirring, until fragrant, about 30 seconds to a minute, and add the spinach, thyme and rosemary. Stir together for a minute, just until the spinach is coated with oil and infused with the garlic and herbs. Season to taste with salt and pepper and remove from the heat.
- Spoon about 1/2 cup of kamut or spelt into bowls or onto plates. Top with the spinach and onion. Drizzle on a little olive oil, top with walnuts and crumbled feta, and serve.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 941 milligrams, Sugar 4 grams
WHEAT BERRIES WITH ONION AND CURRY
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cover the berries with the cold water and soak them overnight. (This will increase their volume threefold.) Drain and place in a lidded pot. Add 2 cups cold water or chicken broth, one teaspoon salt, and 1/2 teaspoon pepper. Cover and bring to a boil. Reduce to a simmer and cook between 1 and 1 1/4 hours, until the berries are tender and have absorbed all the liquid. They will, however, still retain some crunch.
- Saute the onion in the butter until translucent. Add the curry powder and cook, stirring, to toast the curry powder and coat the onion evenly, about 1 to 2 minutes over low heat. Add the cooked wheat berries and combine well. Stir in 1/4 cup water. Put a lid on the pot, and steam over medium heat for 10 minutes. Stir in the coconut milk, adjust the seasoning and serve immediately.
FETA WHEAT-BERRY SALAD
Categories Salad Herb Olive Onion Side Feta Cucumber Bell Pepper Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- In a kettle of boiling salted water cook the wheat berries for 1 hour, or until they are tender, and drain them. In a large bowl stir together the wheat berries, the Feta, the onion, the cucumber, the oil, the roasted pepper, the minced herbs, the lemon juice, the vinegar, the olives, the cumin, the garlic, the red pepper flakes, and salt to taste and garnish the salad with the herb sprigs.
WHOLE-GRAIN BLUEBERRY BUCKLE
A buckle is an old-fashioned cake that has a crumble topping and fruit that makes the batter buckle, or sink, as it bakes. Or at least that's what all the recipes I've read say is supposed to happen. When I made the cake the blueberries didn't really cause it to buckle at all, they just formed a layer on top of the cake. This is now a favorite dessert. It's not traditional at all, as I use whole-wheat flour, and oats and quinoa flour in the topping.
Provided by Martha Rose Shulman
Categories brunch, dinner, dessert
Time 1h30m
Yield 1 8-inch cake, serving 9 to 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan and cover bottom with parchment. Butter parchment.
- Make the crumble topping. Place oats, quinoa flour, turbinado sugar, salt, and nutmeg in a food processor fitted with the steel blade and pulse several times to combine. Add cold butter and pulse until butter is evenly distributed in throughoutthroughout the grain mix. The mixture should have a crumbly consistency. Place in freezer while you make the ix up cake batter.
- Sift together flours, baking powder, baking soda and salt. In a standing mixer fitted with the paddle attachment, or in a bowl with electric beaters, cream butter, sugar, and lemon zest on medium speed for 3 to 5 minutes, until fluffy. Add eggs, one at a time, scraping down bowl between each addition.
- On low speed, add flour mixture in 3 batchesadditions, adding buttermilk or kefir between each addition. Scrape down bowl between each addition. Remove beaters and gently fold in half the blueberries.
- Scrape batter into prepared pan and spread evenly. Distribute remaining blueberries over the top. Sprinkle crumble topping over the blueberries.
- Bake 50 to 55 minutes, until golden and firm when pressed gently in the middle.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 4 grams, Carbohydrate 35 grams, Fat 12 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 210 milligrams, Sugar 18 grams, TransFat 0 grams
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