Wondergrain Artichoke Summer Salad

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Wondergrain Artichoke Summer Salad

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

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Wondergrain Pudding

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Wondergrain Pudding

Great dish served either warm or cold!

Made with Raw Grain:

Ingredients:

  • 4 cups water
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 2 cinnamon sticks
  • 1 cup WONDERGRAIN pearled uncooked 
  • 11/2 cups milk
  • 1 teaspoon pure vanilla extract
  • Ground cinnamon for decoration

Cooking Instructions:

  1. Pour water, sugar, salt and cinnamon sticks in a saucepan and bring to a boil
  2. Add Wondergrain pearled and bring back to a boil.
  3. Reduce heat to medium. Cover and let cook for 35 min until the grain is tender to the
  4. Add milk, vanilla extract and simmer uncovered until the liquid reduces and thickens.
  5. Pour desired amount in individual serving dish.
  6. Sprinkle lightly with ground cinnamon.

Made with Cooked Grain:

Ingredients: 

  • 2 cups milk
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 2 cinnamon sticks
  • 3 cup WONDERGRAIN pearled cooked
  • 1 teaspoon pure vanilla extract
  • Ground cinnamon for decoration

Cooking Instructions:

  1. Pour milk, sugar, salt, cinnamon sticks, cooked Wondergrain and vanilla extract in a  saucepan and bring to a boil.
  2. Reduce heat to medium and simmer until the liquid reduces and thickens.
  3. Pour desired amount in individual serving dish.
  4. Sprinkle lightly with ground cinnamon.

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Wondergrain “Risotto Style”

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 (May be prepared ahead of time and re-heated for service. Will NOT get soggy or mushy. The power of Wondergrain!)

Preparation time: Approx. 15 minutes

 Cooking time: Approx. 1 hour and 45 minutes if cooking the mushrooms at the same time. If mushrooms are cooked ahead of time, then approx. 40 minutes.

 Servings: Approx. 4 to 6 servings

 INGREDIENTS:

 Leeks-

  • 2 large leeks (white and pale green parts only), halved lengthwise, then thinly sliced crosswise
  • 1 cup whipping cream

Mushrooms-

  • 1 pound shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices (or 5 packs of 3.5 ozs each)
  • ½ medium onion, thinly sliced lengthwise
  • 4 tablespoons or ½ stick butter, melted
  • 1 tablespoon white truffle oil
  • 2 teaspoons minced fresh thyme leaves (leaves only, no stems)

 “Risotto style”-

  • 4 tablespoons or ½ stick butter, divided
  • ½ medium onion, finely chopped
  • 1 ½ cups uncooked Wondergrain Pearled Sorghum (may be done with Whole grain Wondergrain. Just add more liquid and cooking time)
  • 1 cup dry white wine
  • 7-9 cups hot chicken or vegetable broth (for uncooked grain)
  • ½ cup grated Parmesan cheese
  • Fresh thyme for garnish

DIRECTIONS:

Leeks-

  1. Bring leeks and cream to a boil in heavy medium saucepan. Immediately reduce heat to medium/low and simmer until leeks are tender and cream is thick, stirring often, about 10 to 15 minutes (Don’t let it become very dry so check if after 10 minutes).
  2. Season LIGHTLY with salt and pepper.
  3. DO AHEAD OF TIME: Can be made 1 day ahead. Cover and chill. Warm up before mixing with dish.

 Mushrooms-

  1. Preheat oven to 400°F. Toss all ingredients well on rimmed baking sheet, keeping it in one layer as much as possible for even browning. Sprinkle LIGHTLY with salt and pepper.
  2. Turn after 20 minutes. Roast until mushrooms are tender and light brown around edges (not burned), stirring occasionally, about 25 minutes. Keep an eye on it so it doesn’t burn.
  3. Save a few pieces for garnish.
  4. DO AHEAD OF TIME: Can be made 1 day ahead. Warm up before mixing with dish.

 Risotto-

  1. Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add Wondergrain; stir 1 minute. Add wine and stir. Cook down until liquid is almost absorbed, about 1 minute. Add 3 cups or more making sure the grain is submerged in liquid.
  2. Simmer covered until broth is almost absorbed (not dry), stirring often, about 10 minutes. Add more hot broth making sure grain is completely submerged, allowing each addition to be almost absorbed (not dry) before adding more and stirring occasionally.
  3. Cook about 20 more minutes stirring often when Wondergrain is tender with a bite. DO NOT OVERCOOK. Make sure that there is some liquid left as the mushrooms and the leeks will absorb it. (If you wish, this step may be prepared a couple of hours ahead of time – keep it covered – so all you do is turn the heat back on and assemble when you are ready to serve.)
  4. When ready to serve, stir in leek mixture (warmed up if prepared ahead of time), mushroom mixture (warmed up if prepared ahead of time), remaining 2 tablespoons butter and cheese (sprinkle cheese all around). Mix well without crushing the grain.
  5. If too dry, add some more hot liquid. You want it to be very moist.  Transfer to large bowl, sprinkle with thyme, mushrooms and serve.

Directions if you use Wondergrain that was previously cooked and frozen:

  1. Melt 2 tablespoons butter in heavy large saucepan over medium heat.
  2. Add onion and cook until translucent, about 5 minutes.
  3. Add thawed Wondergrain Pearled Sorghum; stir 1 minute. Add wine and stir. Cook down until almost all liquid is absorbed (not dry), about 1 minute.
  4. Add 2 cups hot broth. Simmer uncovered until broth is almost absorbed (not dry), stirring occasionally, about 5 to 8 minutes.
  5. Add some more liquid if it dries up too fast. Remember that you need it to be very moist with some liquid left so add some hot liquid if it is too dry.
  6. Stir in leek mixture (warmed up if prepared ahead of time), mushroom mixture (warmed up if prepared ahead of time), remaining 2 tablespoons butter, and cheese.
  7. Transfer to large bowl, sprinkle with thyme, mushrooms and serve.

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Wondergrain Gluten-Free Stuffing

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“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 8-10 (As A Side)

Prep Time: Approx. 20 mins

Cooking time: Approx. 35 minutes if using previously cooked and frozen grain, or Approx. 70 minutes if cooking the grain while preparing the stuffing.

Ingredients:

  • 1 ½ medium sweet potatoes peeled and cubed. (Small cubes)
  • 1 ½ cups diced celery
  • 1 large onion diced
  • 1 10-ounce pack baby Bella mushrooms chopped
  • 3 cloves garlic finely minced (or use a garlic press)
  • 2 tablespoon fresh sage chopped
  • 1 tablespoon fresh rosemary chopped
  • 2 tablespoons olive oil
  • 4 cups cooked Wondergrain Pearled Sorghum (May use cooked Whole Grain) (See tip #3)
  • ¾ cup toasted chopped pecans (See tip #2
  • Salt & pepper (to taste)
  • Pinch crushed red peppers (to taste or feel free to omit)
  • ½ cup dried cranberries
  • ⅓ cup chicken or vegetable broth

 Directions:

  1. Preheat oven to 400°
  2. Place raw pecans in a Ziploc bag and use a rolling pin to break them up into smaller pieces. Roast in a sauté pan/skillet over a medium heat for approximately 1-2 minutes until nuts start to change color (always tossing the nuts in the pan to avoid burning).  Remove from heat and let cool.
  3. In a large bowl, toss sweet potatoes, celery, onion, mushrooms, garlic, rosemary and sage. Coat evenly with olive oil. Add salt and pepper to taste.  Spread out evenly onto a baking sheet and roast for 15-20 minutes, turning the mixture once halfway through.
  4. Mix the roasted vegetables and cooked Wondergrain in a greased oven-safe dish.
  5. Toss in your toasted pecans and mix to combine. Add: salt, pepper, red pepper flakes (optional), cranberries and broth. Mix well.
  6. Bake at 375°F for 15 minutes, then broil under high heat until the top becomes golden brown. Serve immediately!

TIPS:

  • For a moist stuffing, add more broth to your desired taste before baking in the oven.
  • If using frozen or refrigerated Wondergrain, remember warm up the grain prior to mixing with the dish.
  • If cooking the grain at the same time as preparing the stuffing, start cooking Wondergrain according to directions on the package or on our website BEFORE chopping the vegetables. For more flavor, use vegetable or chicken broth instead of water.
  • Always keep cooked Wondergrain in your freezer and warm up as needed for your salads, stir-fries, and pretty much any dish. If grain is cooked ahead of time and frozen or refrigerated, reheat in the microwave or on the stovetop to loosen up the grain. 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.

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.

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Vegetable Medley Sorghum

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Vegetable Medley Sorghum Recipe

 

“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. 4

Prep time: Approx. 5 minutes

Cooking time: Approx.45 minutes

Ingredients:

  • 1 tablespoons olive oil
  • ⅓ cup finely chopped onions
  • 5 garlic cloves minced or garlic press (if small cloves add more)
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • 1½ cups mixed frozen vegetables (carrots, corn, peas, lima beans etc)
  • 3 cups chicken broth (substitute with vegetable broth for a vegetarian version)
  • 1 cup Pearled Wondergrain sorghum (May substitute with Whole Grain Wondergrain. Just add 1 more cup of liquid).
  • 1 tablespoon butter or margarine

Directions:

  1. In a 2-quart size pot, heat olive oil over medium heat. Sauté the onions for approximately 2-3 minutes until translucent.
  2. Add garlic and sauté for 30 seconds to a minute (don’t let it burn).
  3. Add salt, pepper, frozen vegetables and sauté for 2 minutes. Remove and place in a separate bowl. (Do not overcook)
  4. In the same pot, add the chicken broth. Bring to a boil on high heat.
  5. Rinse Wondergrain Pearled sorghum.
  6. Once the liquid comes to a boil, add Wondergrain Pearled sorghum. Mix well and lower heat to medium. Keep covered during the cooking process.
  7. When the liquid has reached the level of the grain (after approximately 25 minutes), reduce heat to low, return vegetables to the pot, and stir to combine without crushing vegetables. Keep covered.
  8. Cook for approximately 10 more minutes or until the water has completely dried and the grain is puffed up and tender. Taste and adjust salt if needed. For the finishing touch, add the butter and fluff up with a fork without crushing the vegetables.

TIPS:

  • Grain must cook for at least 35
  • Due to variation in heating elements of stovetops, be careful not to burn the bottom.
  • For an even softer bite leave on the stovetop covered on very low heat for an additional 10 minutes.
  • For meat lovers, sauté smoked ham or sliced sausage with the onion and garlic.
  • For a mild spicy touch, add a whole Habanero or Scotch Bonnet pepper when bringing water to a boil.  Do not puncture or cut the pepper unless you want it very spicy.
  • If cooked ahead of time and frozen or refrigerated, reheat in the microwave or on the stovetop to loosen up the grain. 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.

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Wondergrain Sorghum & Mushrooms Kasha with a twist!

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Mushroom Kasha w/ a Twist

“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: Approx. 4

Prep time: Approx. 30 minutes (including soaking of the dried mushrooms).

Cooking time: Approx.  1 hour and 10 minutes for Pearled (add 15 minutes for Whole Grain)

Ingredients:

  • 1 cup of water
  • 1 package dried porcini mushrooms
  • 2 tablespoon unsalted butter (may substitute with olive oil)
  • 2 medium size onions finely chopped
  • 2 cloves minced garlic
  • 8 oz sliced variety of mushroom(such as white, baby Portobello, crimini etc.)
  • 1/2 teaspoon  salt (add more to taste)
  • 1/4  teaspoon  black pepper
  • 1 cup uncooked white pearled WONDERGRAIN sorghum (May use whole grain. Just add 15 mns cooking and 1 more cup of liquid if you want the grain to be softer)
  • 3 cups vegetable broth (Add one more cup if cooking the Whole grain; may substitute with chicken broth)

Directions:

  1. Reconstitute the dried porcini mushrooms by soaking them in 1 cup of warm water. The mushrooms will produce a dark, flavorful broth that should not be discarded. Often it can be used in the recipe you are soaking the mushrooms for but be careful: the flavor is strong and can overwhelm the dish.
  2. Once the soaking process is done, remove the mushrooms from the water and rinse them under running water to remove the residual grit (small particles of stone and sand).
  3. Much of the mushroom’s grit is released into the soaking water and will have fallen to the bottom of the bowl. You do not want to add this grit to your dish, as it will ruin it so strain the water through a paper towel or a coffee filter. Save the water!
  4. On medium heat, melt the butter in a large saucepan and caramelize the onions: Add onions and stir to coat; cook, stirring occasionally, for about 5 minutes. Reduce heat to medium and cook, stirring frequently, until onions are deeply browned and slightly sticky, about 30 minutes longer. If onions are sizzling or burning, reduce heat. If onions are not browning after 15 to 20 minutes, raise the heat.
  5. Add garlic and sauté about 1 minute.
  6. Add mushrooms and cook about 10 minutes or until browned, stirring frequently.
  7. Stir in salt, pepper, the porcini mushrooms and the saved water.
  8. Add the vegetable broth and Pearled WONDERGRAIN sorghum
  9. Bring to a boil on high for 5 minutes, then reduce heat to medium and cover.
  10. Reduce heat to low when water is almost dry, at the level of the grain.
  11. Cook until water has dried completely and the grain has puffed up. WONDERGRAIN sorghum will be tender with a pleasant bite.

Tips:

  1. For added flavor, squeeze a fresh lime at the end of the cooking process and mix well.
  2. Use any variety of mushrooms you have available. The more variety the better.
  3. Grain must cook for at least 35 minutes  (45 minutes for whole grain). Due to variation in heating elements of stovetops, be careful not to burn the bottom.
  4. For a softer bite, add more liquid.
  5. Wondergrain may be cooked ahead of time and refrigerated or frozen. To loosen up the grain, moisten -do not drench- with water, mix, cover with paper towel and warm up in the microwave. May be warmed up on the stovetop.

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.

 

Bernie’s Gluten Free Tabbouleh with a Twist

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Bernie’s Gluten Free Tabbouleh with a Twist

“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

 

 

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Kale, Fennel and Wondergrain Sorghum Salad

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Kale Salad with Wholegrain Recipe

“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.

 

Wondergrain Sorghum with Black Bean Sauce

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Wondergrain with Black Bean Sauce Recipe

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

This traditional recipe from Haiti is also known as  “Pois en Sauce”.

Serves: Approx. 2

Preparation time: Approx. 5 minutes

Cooking time: Approx. 35 minutes

Ingredients:

  • ½ cup of Pearled Wondergrain
  • 2 cups of water
  • 1/2 Tablespoon of olive oil
  • Salt and pepper to taste

Basic cooking instructions:  Rinse before use

  1. In a small saucepan, bring 2 cups of water to a boil.
  2. Add 1/2 cup of pearled Wondergrain sorghum, 1/2 TBSP of olive oil, salt and pepper to taste. Cover and bring back to a full boil for 5 minutes, then reduce heat to medium.
  3. Reduce heat to low when water is at the level of the grain.  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 35mns.Avoid using a large saucepan if cooking small amounts, as water will evaporate too quickly.  Keep covered during cooking process. May substitute water with chicken, beef or vegetable broth for more flavor.
  • For a softer bite, add more liquid or leave on the stop top on very low heat for an additional 10 minutes.
  • If cooked ahead of time and frozen or refrigerated, reheat in the microwave or on the stovetop to loosen up the grain. 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.
  • 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.

Wondergrain       1/2 cup     1 cup       2 cups    3 cups

Liquid                   2 cups     3 cups      6 cups    8 cups

Servings                      2              4              8           12      

FOR THE BEAN SAUCE

 

Serves: Approx. 8 to 10

Prep time: Approx. 10minutes

Cooking time: Approx. 2 hours 15 minutes

 Ingredients:

  • 1 tablespoon olive oil
  • 1 leek, white part roughly chopped
  • ½ green pepper roughly chopped
  • ½ onion roughly chopped
  • 6 large garlic cloves
  • 2 cups dried black beans or 1 pack of 14 ounces, rinsed
  • 8 cups of water (you will probably need to add more during cooking process)
  • 4 sprigs of thyme
  • 1/8 teaspoon of ground clove
  • 1 large cube of chicken bouillon (use vegetable bouillon for vegetarian)
  • Salt and pepper to taste

Directions:

  1. In a large saucepan, heat oil on medium heat.
  2. Sauté leek, pepper, onion and garlic until slightly brown (be careful not to burn). Add beans, water and thyme.  Bring to a boil on high then cover and reduce heat to medium.   Cook for about 30mns.  Check water level and add 3 more cups of hot water.   We need the liquid.
  3. Cook another 30mns and check the water level. You will probably have to add 2 to 3 cups of hot water, depending on how low the liquid is.  Then cook until beans are soft, approximately 45 more minutes.
  4. Once beans are cooked, put everything in the blender, except 1/4 of the grains of beans and liquefy. Pass through the strainer.
  5. Bring back to the saucepan with the beans that were saved, add clove and cube of bouillon. Stir well to dissolve cube.
  6. Adjust salt and pepper to taste, stir and cook on medium/low heat approximately 10 more minutes to desired consistency.
  7. You want it to be thick to coat the back of a spoon, but not like a paste.

TIPS:

  • The age of the beans, variety and size can affect the cooking time.
  • Soaking the beans overnight may help soften the beans and possibly reduce cooking time, but it is not absolutely necessary. Discard the water and use fresh water to cook.
  • Since the beans take so long to cook, prepare enough and freeze the rest. To reheat, defrost and add some water if too thick.
  • For great flavor, add smoked ham hocks during cooking process.
  • For a mild spicy touch, add a whole Habanero or Scotch Bonnet pepper when puree is returned to the stove for the last 5 to 10 minutes of cooking time. Do not puncture or cut the pepper unless you want it very spicy.
  • Don’t overdo it with the clove as its flavor may overpower the dish. It is used merely as a flavor enhancer.

 

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.

Tomato and Avocado Salad with Whole Grain Wondergrain Sorghum

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Tomatoe and Avocado Salad with Wholegrain Recipe“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.