Farro with Butternut Squash, Red Onion, and Almond

Ingredients

4 cups unsalted vegetable broth
2 cups uncooked whole-grain farro
2 tablespoons olive oil
2 cups diced peeled butternut squash
1 cup chopped red onion
1 cup thinly sliced carrot
3/4 cup thinly sliced celery
3/4 cup almonds, toasted and coarsely chopped
3/4 cup chopped fresh
flat-leaf parsley
1 tablespoon thyme leaves
1 tablespoon minced fresh sage
1-1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Method

  1. Bring broth and farro to a boil in a large saucepan. Cover, reduce heat, and simmer 40 minutes or until farro is al dente. Drain in a colander over a bowl, reserving cooking liquid.
  2. Heat a large nonstick skillet over medium heat. Add oil to pan and swirl to coat. Add squash, onion, carrot, and celery. Sauté 5 minutes.
  3. Stir in 1/4 cup reserved cooking liquid. Reduce heat to low. Cover and cook 7 minutes or until vegetables are tender.
  4. Stir squash mixture into farro mixture. Stir in almonds, parsley, thyme, sage, salt, and pepper. Cover and keep warm until ready to serve.
  5. Stir in additional reserved cooking liquid as needed just before serving.

Makes 6 to 8 servings.

Source: Everyday Whole Grain


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Kamut Salad with Roasted Cauliflower and Avocado

Ingredients

3/4 cup uncooked Kamut berries
4 cups cauliflower florets
2 tablespoons extra-virgin olive oil, divided
cooking spray
2 tablespoons tahini (roasted sesame seed paste)
2 tablespoons fresh lemon juice
2 tablespoons warm water
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 garlic clove, grated
2-1/2 ounces baby arugula
1 ripe peeled avocado, thinly sliced

Method

  1. Preheat oven to 475°F.
  2. Cook Kamut according to package directions. Drain (if necessary) and rinse with cold water. Drain.
  3. While Kamut cooks, combine cauliflower and 1 tablespoon oil on a foil-lined jelly-roll pan coated with cooking spray. Toss well to coat. Roast at 475°F for 15 minutes or until browned and crisp-tender.
  4. Combine 1 tablespoon oil, tahini, lemon juice, 2 tablespoons warm water, 1/2 teaspoon salt, pepper, and garlic in a large bowl, stirring well with a whisk.
  5. Toss cauliflower with 1 tablespoon dressing.
  6. Add Kamut and arugula to bowl with remaining dressing. Toss gently to coat.
  7. Arrange about 1 cup Kamut mixture onto each of 4 plates. Divide cauliflower and avocado evenly over servings.
  8. Sprinkle avocado evenly with 1/4 teaspoon salt before serving.

Makes 4 servings.

Source: Everyday Whole Grains


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Sweet Corn and Zucchini Quiche with Cornmeal Crust

Ingredients

1 tablespoon extra-virgin olive oil
2 cups (1/8-inch) sliced zucchini
1/3 cup chopped shallots
1-1/4 teaspoons kosher salt, divided
1 cup fresh corn kernels
1 tablespoon chopped fresh thyme
4-3/4 ounces white whole-wheat flour (about 1 cup)
1/2 cup whole-grain cornmeal
1 teaspoon freshly ground black pepper, divided
1/3 cup extra-virgin olive oil
1/4 cup 2% reduced-fat milk
cooking spray
3 ounces smoked Gouda cheese, shredded (about 3/4 cup)
2/3 cup 2% reduced-fat milk
5 large eggs

Method

  1. Preheat oven to 400°F.
  2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add zucchini, shallots, and
    1/4 teaspoon salt. Saute 5 minutes or until tender and beginning to brown lightly.

  3. Add corn and thyme. Saute 1 minute. Remove from heat. Cool slightly.
  4. Weigh or lightly spoon flour into a dry measuring cup. Level with a knife. Place flour, cornmeal, 1/2 teaspoon salt, and 3/4 teaspoon pepper in a food processor. Pulse 2 times to combine.
  5. Combine 1/3 cup oil and 1/4 cup milk. With processor on, gradually add oil mixture through food chute. Process until dough is crumbly. Sprinkle dough into a 9-inch pie plate coated with cooking spray. Quickly press dough into an even layer in bottom and up sides of pan. Bake crust at 400°F for 15 minutes or until edges are lightly browned. Remove from oven.
  6. Reduce oven temperature to 350°F
  7. Spoon zucchini mixture into warm crust and sprinkle evenly with cheese. Combine 2/3 cup milk, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir well with a whisk. Pour egg mixture over filling in crust. Bake at 350°F for 40 to 45 minutes or until a knife inserted in center comes out clean and top is lightly browned.
  8. Cool 10 minutes on a wire rack before cutting into wedges.

Makes 8 servings.

Source: Everyday Whole Grains


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Three-cheese Polenta with Lamb Cutlets

Ingredients

8 lamb cutlets, trimmed
olive oil, for brushing
sea salt and cracked black pepper
1 bunch rocket (arugula) leaves (100 g), trimmed

Three-cheese Polenta

2 cups hot water
2-1/2 cups milk
1 cup instant polenta
60 g butter
1 cup grated cheddar cheese
50 g soft blue cheese
1/4 cup grated parmesan cheese

Method

  1. Make the polenta. Place the water and milk in a large saucepan over high heat and bring to the boil.
  2. Slowly pour in the polenta, whisking continuously to prevent any lumps from forming. Reduce the heat to low and stir with a wooden spoon for 5-6 minutes or until the polenta starts to leave the sides of the pan.
  3. Stir through the butter, cheddar, blue cheese and parmesan and cook for 1 minute. Set aside and keep warm.
  4. Heat a non-stick frying pan over high heat. Brush the cutlets with oil, sprinkle with salt and pepper and cook for 4 to 5 minutes each side or until cooked to your liking.
  5. Set the cutlets aside and keep warm.
  6. Divide the three-cheese polenta among serving plates, top with the cutlets and rocket to serve.

Makes 4 servings.

Source: Donna Hay


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Bocconcini and Oregano Salad

Ingredients

3/4 cup quinoa
1-1/2 cups water
1 cup diced zucchini
1 cup halved cherry tomatoes
1/2 cup diced red onion
1/2 cup frozen baby green peas, thawed
1 cup diced red bell pepper (about 1 pepper)
1/2 cup diced yellow bell pepper
3 Tbsp balsamic vinegar
2 Tbsp extra virgin olive oil
1 Tbsp Dijon mustard
2 Tbsp finely chopped fresh oregano (or 2 tsp dried oregano)
1 tsp minced fresh garlic
pinch salt
pinch ground black pepper
1 cup halved mini bocconcini cheese pieces

Method

  1. Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Remove the lid and fluff the cooked quinoa with a fork. Set aside to completely cool.
  2. Combine the zucchini, tomatoes, onion, peas and red and yellow pepper in a large bowl.
  3. Whisk the vinegar, olive oil, mustard, oregano, garlic, salt and pepper together in a small bowl.
  4. Pour the dressing over the vegetables and thoroughly mix all the ingredients.
  5. Add the quinoa and bocconcini and mix until evenly combined.
  6. Serve immediately or refrigerate for up to 3 days.

Makes 4 to 6 servings.

Source: Quinoa 365


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