Chef Roddey Talks Ancient Grain Recipes

Chef Roddey Talks Ancient Grain Recipes

Ancient/whole grains are becomming more and more popular. On today's show, Chef Roddey explains how you can use them in your own meals.

Chef Michael Roddey shares recipe ideas for you to use ancient/whole grains at home!

His recipe recommendations include:

Ancient Grains recipes Credit: Bob’s Redmill
Amaranth
Savory Amaranth Fritters
These savory cakes make a delicious appetizer or side dish.
1 cup Amaranth
1 Tbsp diced Onion
1 clove Garlic, minced
1/2 tsp Sea Salt
1 1/2 cups Vegetable Stock
1 Egg
1 Tbsp Unbleached White Flour
1 Tbsp chopped basil
Oil, to fry
Place amaranth, onion, garlic, salt and stock in a saucepan. Bring to a simmer over medium heat. Cover, reduce heat and cook until all liquid is absorbed, about 40 minutes.

Transfer amaranth to a bowl and let cool.
Add egg, flour and basil; mix well.

Heat 1/4 inch of oil over medium-high heat in a wide skillet. Drop batter into hot oil 2 Tbsp at a time. Cook until browned, turning once, about 2 minutes per side. Remove from oil and drain on paper towels. Serve with tomato sauce or salsa.

Makes 15 servings
Chia
Lemon Chia Fresca
This refreshing spritzer is a bubbly adaptation of a traditional Mexican beverage.
1 Tbsp Chia Seed
1/2 cup Water
juice of 1 Lemon
1/2 cup Sugar
32 fl oz Club Soda
Lemon wedges, to garnish
Combine chia seed and water in a bowl. Refrigerate overnight. Combine lemon juice and sugar in a saucepan and head just until granules dissolve. Remove from heat and let cool completely.

Fill 4 tall glasses with ice. Divide chia seed and lemon syrup evenly between the glasses. Top with club soda. Garnish with lemon wedges.

Makes 4 servings

Farro
Farrotto
Using faro in place of rice gives a pleasantly chewy texture to this new spin on a classic risotto.
5-6 cups Vegetable Stock
1 Tbsp Olive Oil
1/2 cup diced Onion
2 cloves Garlic, minced
1/4 cup Dry White Wine (optional)
1/2 cup Farro, soaked overnight
Bring vegetable stock to a low simmer in large saucepan and keep warm. In a pan, sauté onion in olive oil over medium heat until soft. Add garlic and sauté until fragrant, 2 minutes. Add faro and stir until coated with oil and beginning to release a nutty fragrance, about 2 minutes.

Add white wine, if using, and cook down until almost all liquid has been absorbed. Use a ladle to add warm stock to the faro, 1/2 cup at a time, stirring until all liquid has been absorbed before adding more. Cook faro, adding stock as needed, until the grains have opened and softened, about 30 minutes.

During the last 15 minutes of cooking, add the sliced mushroom and cook until tender. Add peas and cook until softened and bright green. Remove from heat and stir in butter and Parmesan cheese. Season to rase with salt and pepper.

Makes 4 servings

Kamut
Kamut® Grain Kushari
Kushari is a popular dish sold by street vendors in Cairo. We've used Kamut® berries instead of the traditional rice fora unique interpretation of this hearty Egyptian food.
1 cup Kamut Berries®
1 cup Lentils
1 cup Whole Grain
Elbow Macaroni
4 medium Onions, halved and thinly sliced
1/4 cup Olice Oil
4 cloves Garlic, chopped
1 tsp ground Cumin
1/2 tsp Red Pepper Flakes
29 oz canned Tomato Puree
ground Black Pepper
Salt
Prepare Kamut® berries according to Basic Cooking Instructions on this package. Place lentils and 3 cups water in a pot. Cover, bring to a boil and cook for 2 minutes. Reduce heat to low and simmer until tender, 25 - 30 minutes. Drain off any excess water

Millet
Millet Stir-Fry
Turn a simple stir-fry into something special by using millet instead of rice.
2 cups Water
1/2 tsp Salt
1/2 cup Millet
2 Tbsp Oil
1 cup sliced Onion
2 cloves Garlic, minced
1 tsp minced fresh Ginger
1 large head of Broccoli, chopped
1 cup sliced Carrot
5 oz canned Water Chestnuts
1/4 cup Cashew pieces
1 Tbsp Soy Sauce
1 Tbsp Rice Binegar
1 Tbsp Honey
1 Tbsp Cornstarch
Bring water and salt to a boil in a pot. Add millet and return to a boil. Cover, reduce heat to low and simmer for 35-40 minutes.

Heat oil in a large pan over medium-high heat. Add onion and cook until soft, about 5 minutes. Add garlic and ginger; cook for 1 minutes. Add broccoli, carrots and water chestnuts. Cook until vegetables are drip-tender, 7-10 minutes. Add millet and cashews.

Combine soy sauce, rice vinegar, honey and cornstarch. Pour over stir-fry and cook until sauce is absorbed, about 2 minutes. Remove from heat and serve.
Makes 4 servings

Quinoa
Sopa de Quinoa
This flavorful soup is inspired by a traditional quinoa dish eaten in South and Central America. Adjust the amount or type of chile pepper to make it as spicy or mild as you like.
1 Tbsp Oil
1 cup diced Onion
4 cloves Garlic, minced
1 Serrano Chile, minced
1 tsp ground Cumin
1/2 tsp ground Black Pepper
1/2 tsp Salt
2 Tomatoes, diced
1 medium Yukon Gold Potato, cubed
8 cups Vegetable Broth
1 cup Yellow Corn Kernels
1 cup diced Red Bel Pepper
3/4 cup Quinoa
1/4 cup chopped Parsley
2 Tbsp chopped Cilantro
2 Tbsp Lime Juice
Heat oil in soup pot over medium heat. Add onion and cook until soft, about 10 minutes. Add garlic, serrano chile, cumin, black pepper and salt. Cook until fragrant, 1-2 minutes.

Add tomatoes, potato and broth. Cook over medium to medium-low heat until potato is soft, about 40 minutes. Add corn, bell pepper and quinoa. Cook stirring occasionally, until quinoa begins to soften, about 8 minutes. Add parsley, cilantro and lime juice just before serving. Makes 6 servings.

Makes 4 servings

Sorghum
Curry Carrot Salad
This salad combines chewy sorghum with savory, sweet and spicy flavors for a perfect balance of tastes and textures.
1 cup Sorghum
3 cups Water
1/2 tsp Salt
1 cup Coconut Milk
3 Tbsp Rice Vinegar
2 Tbsp Curry Powder
1/2 tsp Chili Powder
2 cups shredded Carrots
1/2 cup Raisins
1/4 cup chopped Green Onion
Prepare sorghum according to basic cooking instructions.

Combine coconut milk, rice vinegar, curry powder and chili powder in a large bowl. Place sorghum, carrots, raisins and onions in the bowl with the dressing and toss to combine.

Serve chilled or at room temperature
Makes 4-6 servings

Spelt
Spelt Pilaf
1 cup Organic Spelt Berries
1/2 cup finely chopped Onion
1 Tbsp Oil
1/2 lb fresh Mushrooms, chopped
2 cups Vegetable Broth
1 1/2 Tbsp dried Parsley
1/4 tsp dried crushed Thyme
1/4 tsp ground Black Pepper
Heat oil in a large saucepan over medium heat. Add spelt and onions; sauté, stirring occasionally, for 3 minutes or until fragrant. Add mushrooms and sauté for 5 more minutes. Add broth, herbs and pepper. Brin to a boil; cover, reduce heat to low and simmer for 60 minutes, stirring occasionally, until liquid is absorbed.

If pilaf becomes too dry during cooking, add 1/4 - 1/2 cup hot water. Remove from heat; serve hot.
Makes 4 servings

Teff
Teff Stew
This reinterpretation of wat--an Ethiopian soup traditionally eaten with flatbread made from teff flour--includes whole grain teff in the stew itself.
2Tbsp Olive Oil
1 cup chopped Onion
2 cloves Garlic, minced
1/2 tsp Paprika
1/2 tsp ground Cinnamon
1/2 tsp ground Allspice
1/2 tsp Salt
1/4 tsp Cayenne Pepper
1 cup Teff
2 large Tomatoes, chopped
1 medium Zucchini, sliced
1 medium Yellow Summer Squash, sliced
4 cups Vegetable Broth
1 cup cooked Garbanzo Beans
1/2 cup Lemon Juice
1/4 cup chopped Cilantro
ground Black Pepper Salt
Heat oil in a heavy 4-quart pot over medium heat. Add onions and cook until soft, about 5 minutes. Add garlic, spices and salt. Reduce heat to low and cook for 1 minute, stirring constantly. Add teff and cook for 2 minutes, stirring frequently. Add vegetable broth and bring to a boil. Cover, reduce heat and simmer, stirring frequently, until teff is soft, about 15 minutes.

Add vegetables and beans; cook until tender, 10-15 minutes. Add lemon juice and cook 3 more minutes. Add cilantro just before serving. Season to taste with salt and pepper.

Makes 4-6 servings

Page: [[$index + 1]]
comments powered by Disqus