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Sweet & Savory Summer Ancient Grains

Chef's Corner

Written by Lauren Hunsberger

Although called ancient grains, many of these versatile ingredients are actually seeds packed with fiber, protein, healthy fats, vitamins and minerals. With mild flavors, they make perfect starters for a variety of meal options, from a sweet breakfast porridge to a savory dinner main dish.

Amaranth Veggie Bowl

Prep time: 15 minutes; Cook time: 30 minutes


Ingredients

3 cups vegetable stock

1 cup amaranth

cup Parmesan cheese

3 tablespoons butter

2 garlic cloves, minced

1 large shallot, minced

½ cup local mushrooms (morel, chanterelle, oyster), sliced

2 cups spinach

Other vegetables of your choice, sliced

 

Instructions

In a large stock pot, bring the vegetable stock to boil and add the amaranth. Turn the heat to low and let simmer for 25 minutes, stirring occasionally. Remove from heat and stir in the cheese and two tablespoons of butter.

In a medium pan, add one tablespoon of butter and sauté the garlic and shallots until golden brown. Add the mushrooms, spinach and other vegetables. Cook until preferred tenderness.

To plate, place a heaping spoonful of amaranth and top with sautéed veggies.

 

Sweet Breakfast Teff Porridge

Prep time: 15 minutes; Cook time: 30 minutes


Ingredients

1 cup of teff

1 ½ cups water

1 ½ cups nut milk of choice

1 tablespoon butter

cup Medjool dates, finely diced

¼ crushed almonds

cup apples, diced

¼ teaspoon cinnamon

¼ teaspoon coconut sugar

Banana slices

 

Instructions

In a large stock pot, bring the water to boil and add the teff and nut milk. Turn the heat to low, and let simmer for 15 to 20 minutes, stirring occasionally. Once slightly cooled, add the dates, crushed nuts, apples, cinnamon and sugar. Top with banana slices.

 

Italian-Inspired Millet Salad

Prep time: 15 minutes; Cook time: 30 minutes


Ingredients

2 cups zucchini, cubed

2 cups eggplant, cubed

1 cup tomato, diced

1 cup millet

2 cups vegetable stock

 

Pesto

2 cups basil (or herbs and greens of choice)

cup pine nuts (or nut of choice)

2 garlic cloves

cup Parmesan cheese

¼ cup olive oil

Lemon

Salt

Pepper

 

Instructions

Heat your oven to 450 degrees Fahrenheit, and roast the zucchini and eggplant for 25 minutes. In a large stock pot, bring the vegetable stock to boil and add the millet. Turn the heat to low and let simmer for 20 minutes, stirring occasionally.

In a food processor, add all the pesto ingredients and blend until smooth.

In a large mixing bowl, combine the vegetables, millet and pesto. Add a squeeze of lemon and salt and pepper to taste.

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