Category Archives: Vegetarian

 (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.

“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.

“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.