Black Quinoa
Black Quinoa considered the mother grain by ancient Incas, quinoa contains all eight essential amino acids. Ranging in color from buff to black, these seeds are flat, pointed ovals. When cooked its texture becomes light, springy and crunchy, with a mildly sweet and earthy flavor that lends itself to salads, desserts, and South American dishes.
Black Quinoa with Orange & Cumin Dressing
1 cup black quinoa (red or white can be substituted)
2 cups water
1/4 cup golden raisins
Dressing:
3 tbsp fresh orange juice
1/2 tsp ground cumin
1/4 tsp kosher salt
2 tbsp extra-virgin olive oil
Black Quinoa with Orange & Cumin Dressing
1 cup black quinoa (red or white can be substituted)
2 cups water
1/4 cup golden raisins
Dressing:
3 tbsp fresh orange juice
1/2 tsp ground cumin
1/4 tsp kosher salt
2 tbsp extra-virgin olive oil
- 2 green onions, thinly sliced
- Pour quinoa into a fine mesh strainer and rinse until the water runs clear
- In a medium saucepan, combine quinoa, water and golden raisins. Bring to a boil, cover and reduce heat to low. Cook until all of the water is absorbed, about 20 minutes. Fluff quinoa with a fork and transfer to a medium bowl. Allow the quinoa to cool to room temperature.
- In a small bowl, whisk together fresh orange juice, ground cumin and salt. While whisking, slowly pour in olive oil.
- Toss the quinoa with the dressing and sliced green onions. Serve.
Spelt/Farro
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Spelt/Farro is Native to southern Europe, spelt is an easily digestible cereal grain. With a slightly higher protein content than wheat, spelt is usually tolerated by people with wheat allergies. With a sweet nutty flavor, spelt can be used as a rice substitute, ground into flour, added to soups and stews, or soaked, simmered and toasted with a vinaigrette to create a side dish or salad
Ingredients
Original recipe makes 2 big loaves
Directions
Ingredients
Original recipe makes 2 big loaves
8 cups spelt flour
1/2 cup sesame seeds
1/2 teaspoon salt, or to taste
1 tablespoon blackstrap molasses
2 teaspoons baking soda
4 1/4 cups milk
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
- In a large bowl, mix together the spelt flour, sesame seeds, salt, molasses, baking soda and milk until well blended. Divide the batter evenly between the prepared pans.
- Bake for 1 hour and 10 minutes in the preheated oven, or until golden. Placing a tin of the same size over the top of the loaf while baking gives it a lovely crust.
Red Thai Rice
Red Thai Rice this pretty, sanguine grain grows among prized jasmine rice plants in Thailand, and was considered more or less a weed. When cooked, red rice is slightly chewy with a grainy, nutty flavor. Use in place of jasmine or other long grain or brown rice.
Thai Harvest Red Rice SaladIngredients:
Serves: 4
1 cup red rice (Thai)
1 1/2 cups chicken stock
1/3 cup canola oil
1/4 cup fresh limes or 1/4 cup lemon juice
2 tablespoons soy sauce
1 tablespoon honey
1 cucumber, peeled and chopped
2 green onions, using green parts only, chopped
1/2 cup red bell pepper, chopped
1/4 cup small red onion, finely chopped
1 cup cherry tomatoes, halved
kosher salt & freshly ground black pepper
Directions:
Wash the rice well and drain. In a heavy-bottomed pot, combine the rice and stock. Bring to a boil over high heat and let boil for 1 minute. Stir the rice to prevent sticking. Cover the pot and reduce the heat to the lowest possible setting and simmer until all the liquid has been absorbed and the rice is tender, about 30 minutes. Remove the pan from the heat and let stand covered for 10 to 15 minutes.
Meanwhile, whirl the canola oil, lime juice, soy sauce and honey in a blender until smooth to make the vinaigrette.
When done, fluff the rice with a fork and combine the rice and vegetables in a large bowl. Add the vinaigrette and stir to combine. Season with salt and pepper to taste. Let the salad sit at room temperature for 30 minutes before serving.
Thai Harvest Red Rice SaladIngredients:
Serves: 4
1 cup red rice (Thai)
1 1/2 cups chicken stock
1/3 cup canola oil
1/4 cup fresh limes or 1/4 cup lemon juice
2 tablespoons soy sauce
1 tablespoon honey
1 cucumber, peeled and chopped
2 green onions, using green parts only, chopped
1/2 cup red bell pepper, chopped
1/4 cup small red onion, finely chopped
1 cup cherry tomatoes, halved
kosher salt & freshly ground black pepper
Directions:
Wash the rice well and drain. In a heavy-bottomed pot, combine the rice and stock. Bring to a boil over high heat and let boil for 1 minute. Stir the rice to prevent sticking. Cover the pot and reduce the heat to the lowest possible setting and simmer until all the liquid has been absorbed and the rice is tender, about 30 minutes. Remove the pan from the heat and let stand covered for 10 to 15 minutes.
Meanwhile, whirl the canola oil, lime juice, soy sauce and honey in a blender until smooth to make the vinaigrette.
When done, fluff the rice with a fork and combine the rice and vegetables in a large bowl. Add the vinaigrette and stir to combine. Season with salt and pepper to taste. Let the salad sit at room temperature for 30 minutes before serving.
Gobindavog
Gobindavog Unlike the others, this needle shaped, medium grain rice is gleaming white. Often referred to as “Baby Basmati,” it’s tiny and delicate. Originating from Bengal and Bangladesh, this grain has a delicate, slightly sweet flavor, and cooks non sticky and firm, yet tender. Good for puddings, pilafs or simply as a rice substitute.
Cooking Tips for Gobindavog Rice
10 minutes cooking time.
Equivalents for Gobindavog Rice
1/4 cup = 2 oz = 50g
Cooking Tips for Gobindavog Rice
10 minutes cooking time.
Equivalents for Gobindavog Rice
1/4 cup = 2 oz = 50g