Category Archives: Salads

Serves: Approx. 4 (as a side dish)

Cook time: Approx. 20 minutes

Ingredients:

• 1 can (15.25 oz) whole kernel corn
• 1/2 teaspoon white truffle oil
• 1 1/2 teaspoon Herbes de Provence
• ½ cup Pine Nuts
• 6 medium cooked artichoke bottoms, sliced ¼ inch thick (May use frozen artichoke bottoms)
• 1 cup cooked Whole Grain Wondergrain (or cooked Pearled Wondergrain)
• 1 cup chopped Kale (small pieces)
• ½ cup chopped roasted red pepper
• ½ cup sliced scallions (Green onions – Approximately 3 sprigs)
• 1/3 cup kalamata olives, pitted and sliced
• 1 tablespoon chopped dill (no stem)
• Vinaigrette of your choice (see suggestion in Tips)

Instructions:

1. Spread corn on a cookie sheet. Mix with truffle oil and Herbes de Provence. Broil in oven until golden. Set aside.
2. Toast the pine nuts in a pan until golden.
3. In a bowl, mix sliced artichoke bottoms, cooked whole grain Wondergrain, Kale, Roasted red pepper, scallions, Kalamata olives, dill, roasted corn and toasted pine nuts.
4. Add vinaigrette of your choice (be generous) and mix well.

Tips:

• If using frozen or refrigerated grain, moisten and reheat to loosen up the grain. Fluff up with fork and let cool down prior to mixing in salad.
• Suggested vinaigrette:
  • ¼ cup lime juice (May use lemon juice)
  • ¼ cup olive oil
  • ½ tablespoon honey
  • Salt and pepper to taste

“Cook me, freeze me, reheat me and I will be as delicious as if you had just cooked me. I never, ever get soggy!”

Serves Approximately: 4

Ingredients:

• 10 sprigs of Green onions
• 2 large Tomatoes
• 2 bunches of parsley curly or flat (remove stems)
• 1 bunch Cilantro (remove stems)
• 1 cup of cooked Gluten Free Whole Grain Wondergrain (Follow basic cooking instructions below)
• ¼ of cup of Olive oil
• 1 lemon
• Salt to taste

Directions:

• Finely chop green onions, tomatoes, parsley leaves and cilantro.
• In a large bowl, place each ingredient next to one another including cooked WONDERGRAIN sorghum and let sit for about 5 minutes.
• Add olive oil and lemon juice.
• Add salt and pepper to taste. Mix well.

Basic Cooking Instructions Whole Grain:

Serves : Approximately 2

Cooking time: Approximately 45-55 minutes

Wondergrain yields 3 times its volume when cooked.

Rinse before use

1. In a small saucepan, bring 2 cups of water or broth, ½ Tbsp of oil and salt to a boil.
2. Add 1/2 cup of pearled Wondergrain sorghum. Cover and bring back to a full boil for 5 minutes, then reduce heat to medium.
3. Keep covered. When water is at the level of the grain, reduce heat to low/simmer.  Cook until water dries completely and the grain has puffed up. Fluff up with a fork. Grain will be tender with a pleasant bite.

TIPS:

• Grain must cook for at least 45 minutes .
• Avoid using a large saucepan if cooking small amounts, as water will evaporate too quickly. 
• Drain excess liquid if grain has reached desired texture.
• For a softer bite, add more liquid.
• If a bit pasty because you’ve used too much liquid or cooked it too long, just spread open on a plate. Once it cools down, fluff up with a fork.
• To reheat on the stovetop and loosen up the grain, moisten with liquid – Do not drench.
• To reheat in the microwave and loosen up the grain, cover with a wet paper towel.

                                    IMPORTANT: LIQUID TO GRAIN RATIO

                                          May vary depending on stove top

    Wondergrain  1/2 cup    1 cup    2 cups    3 cups    4 cups    8 cups    10 cups

Liquid             2 cups     4 cups   8 cups  10 cups  12 cups   14 cups  17 cups

Servings              2             4             8            12           16             32          40

“Cook me, freeze me, reheat me and I will be as delicious as if you had just cooked me. I never, ever get soggy!”

Serves:   Approximately 2-3

Prep time: 2 hours if you marinate the Kale, or 20 minutes if you use the Kale as is.

Ingredients:

For the Salad:

• 2 cups of kale finely chopped
•  ¼ small fennel bulb thinly sliced (top fronds & bottom of bulb trimmed)
• ¼ cup yellow pepper chopped
• ¼ cup red pepper chopped
• ¼ sweet onion thinly sliced (optional)
• 1 cup cooked whole grain WONDERGRAIN sorghum

For the Marinade:

• 1 large lime
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Salad Dressing:

• 3/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, to taste
• 1 lime
• 1 teaspoon of honey
• Salt & pepper to taste
• 2 tablespoon fresh basil finely chopped
• If too acidic, add more honey

Directions:

1. In separate bowls, marinate the kale (just moisten, don’t drench), the fennel, the peppers and the onion in the prepared marinade. Refrigerate at least 2 hours prior to serving.
2. When ready to serve the salad, mix the kale, fennel, peppers, onion and cooked WONDERGRAIN sorghum in a bowl.
3. Add desired amount of dressing (be generous).
4. This salad is as good the following day. The kale will not wilt and WONDERGRAIN sorghum will not be soggy.

TIPS:

• Marinating the kale at least a couple of hours (can be done overnight as well) prior to making the salad softens the leaf and takes out the bitterness. It also helps keep the fennel from changing color.
• Use pre-cooked grain or cook while ingredients are marinating. If cooking the grain, follow basic cooking directions.
• If grain is cooked ahead of time and frozen or refrigerated, reheat in the microwave or on the stovetop to loosen up the grain. Let cool down at room temperature. Fluff up with a fork. Grain will not be soggy.

Wondergrain Rice & Pressure Cooker Instructions

Rice Cooker capacity: 6-cup

Grain & Water Proportions: 1 cup of Whole Grain & 2¾ cups liquid

Cooking Time: Approximately 1 hour to 1hour and 15 minutes

Rice Cooker capacity: 15-cup

Grain & Water Proportions: 1 cup of Whole grain & 3 to 3½ cups liquid

Cooking Time: Approximately 1 hour to 1hour and 15 minutes

 Rice Cooker capacity: 6-cup

Grain & Water Proportions: 1 cup of Pearled & 2 cups of liquid

Cooking Time: Approximately 45 minutes

Rice Cooker capacity: 15-cup

Grain & Water Proportions: 1 cup of Pearled & 2½ cups of liquid

Cooking Time: Approximately 45 minutes

Pressure Cooker: Power Pressure Cooker Pro XL (6 Quart Capacity)

Grain and Water Proportions: 1 cup of Whole grain & 1¾ cups liquid

1 cup of Pearled  & 1 cup of liquid.

Cooking Time: Whole Grain approximately 35 minutes

Pearled Grain approximately 18 minutes

Note:  Each rice cooker varies in capacity and in heating elements therefore, the instructions above are just guidelines noted based on several cooking experiments.

“Cook me, freeze me, reheat me and I will be as delicious as if you had just cooked me.  I never, ever get soggy!”

Serves: Approx. 3

Prep time: Approx. 15 minutes

“Cook me, freeze me, reheat me and I will be as delicious as if you had just cooked me.  I never, ever get soggy!”

 Ingredients:

• 1 1/2 cup tomatoes medium diced
• 1 cup avocado medium diced
• ¾ cup cooked whole grain WONDERGRAIN sorghum
• 2 tablespoons chiffonade of fresh basil leaves (chopped)
• Fresh basil leaf for garnish 

Directions:

• Mix when ready to serve.
• Add salad dressing of your choice (be generous).
• Garnish with basil leaf.

TIPS:

1. Pairs well with basic vinaigrette.
2. May serve on a bed of lettuce or baby spinach or just as a side dish.
3. If using grain cooked ahead of time and frozen or refrigerated, reheat in the microwave or on the stovetop to loosen up the grain. Let cool down at room temperature. Add some moisture or olive oil or butter if a bit dry to your taste.  Fluff up with a fork. Grain will not be soggy.

Wondergrain Rice & Pressure Cooker Instructions

Rice Cooker capacity: 6-cup

Grain & Water Proportions: 1 cup of Whole Grain & 2¾ cups liquid

Cooking Time: Approximately 1 hour to 1hour and 15 minutes

Rice Cooker capacity: 15-cup

Grain & Water Proportions: 1 cup of Whole grain & 3 to 3½ cups liquid

Cooking Time: Approximately 1 hour to 1hour and 15 minutes

 Rice Cooker capacity: 6-cup

Grain & Water Proportions: 1 cup of Pearled & 2 cups of liquid

Cooking Time: Approximately 45 minutes

Rice Cooker capacity: 15-cup

Grain & Water Proportions: 1 cup of Pearled & 2½ cups of liquid

Cooking Time: Approximately 45 minutes

Pressure Cooker: Power Pressure Cooker Pro XL (6 Quart Capacity)

Grain and Water Proportions: 1 cup of Whole grain & 1¾ cups liquid

1 cup of Pearled  & 1 cup of liquid.

Cooking Time: Whole Grain approximately 35 minutes

Pearled Grain approximately 18 minutes

Note:  Each rice cooker varies in capacity and in heating elements therefore, the instructions above are just guidelines noted based on several cooking experiments.