Vegetarian | Wondergrain

Bernie’s Gluten Free Tabbouleh with a Twist

By admin | June 18, 2014 - 2:14 am | All Recipes, Salads, Side Dishes, Vegetarian

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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: 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

In a small saucepan, bring 2 cups of water or broth, ½ Tbsp of oil and salt to a boil.
Add 1/2 cup of pearled Wondergrain sorghum. Cover and bring back to a full boil for 5 minutes, then reduce heat to medium.
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

Kale, Fennel and Wondergrain Sorghum Salad

By admin | February 20, 2014 - 3:29 am | All Recipes, Salads, Side Dishes, Vegetarian

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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 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:

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.
When ready to serve the salad, mix the kale, fennel, peppers, onion and cooked WONDERGRAIN sorghum in a bowl.
Add desired amount of dressing (be generous).
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.

Lentil Soup with Wondergrain Sorghum

By admin | February 1, 2014 - 2:58 am | All Recipes, Soups, Vegetarian

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This classic soup is a favorite among many different cultures across the world. Adding Wondergrain makes it even healthier for you!

“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. 6

Prep time: Approx. 20 minutes

Cooking time: Approx. 1 hour 15 minutes

Ingredients:

1 tablespoon olive oil
½ cup finely chopped onion
¼ cup thinly sliced carrot
1 teaspoon salt
2 large cloves garlic finely minced (or use garlic press)
½ cup uncooked WONDERGRAIN sorghum
½ cup peeled and chopped tomatoes (may use canned)
9 cups vegetable broth (may use chicken broth)
½ teaspoon ground coriander
½ teaspoon ground toasted cumin
¼ teaspoon pepper
1 cup lentils
Dried mint to taste
Plain Greek Yogurt

Directions:

Heat olive oil in a large pot over medium heat. Add onions, carrots, salt and sweat until onions are translucent, approximately 3 to 4 minutes. Add garlic and sauté for 30 seconds.
Add WONDERGRAIN sorghum, tomatoes, broth, coriander, cumin and pepper. Stir to combine and increase heat to high to bring to a boil. Reduce the heat to Medium, cover and cook for 20 minutes.
Add the lentils and cook until the WONDERGRAIN sorghum is tender with a bite (grain will not be soggy) and the lentils are soft, approximately 50 minutes.
Adjust salt and pepper to taste if needed.
To serve, drop a dollop of plain Greek yogurt at the top center of the soup and sprinkle with dried mint. The addition of the mint and the yogurt adds amazing flavor to the soup.

TIPS:

Toasting the cumin enhances the flavor.
If too thick, add hot liquid.
This soup is great prepared ahead of time and refrigerated or frozen. The grain will not be soggy.

Wondergrain Sorghum with Black Bean Sauce

By admin | January 21, 2014 - 3:04 am | All Recipes, Side Dishes, Vegetarian

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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!”

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

In a small saucepan, bring 2 cups of water to a boil.
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.
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:

In a large saucepan, heat oil on medium heat.
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.
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.
Once beans are cooked, put everything in the blender, except 1/4 of the grains of beans and liquefy. Pass through the strainer.
Bring back to the saucepan with the beans that were saved, add clove and cube of bouillon. Stir well to dissolve cube.
Adjust salt and pepper to taste, stir and cook on medium/low heat approximately 10 more minutes to desired consistency.
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

By admin | January 15, 2014 - 12:47 am | All Recipes, Salads, Side Dishes, Vegetarian

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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: 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:

Pairs well with basic vinaigrette.
May serve on a bed of lettuce or baby spinach or just as a side dish.
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.

Wondergrain Sorghum and Red Beans

By admin | January 4, 2014 - 4:59 am | All Recipes, Side Dishes, Vegetarian

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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: Approx. 4

Prep time: Approx. 15 minutes

Cooking time: Approx. 50 minutes

Ingredients:

1 tablespoon olive oil
1 tablespoon finely chopped green bell pepper (optional)
1 tablespoon finely chopped red bell pepper (optional)
2 tablespoons finely chopped onion
2 cloves garlic, minced
1 cup uncooked white pearled WONDERGRAIN sorghum (May use whole grain. Just add 15 mns cooking and 1 more cups of liquid)
1 15 oz can red kidney beans, drained (May substitute with black beans or green pigeon peas)
3 cups beef broth (may substitute with water, vegetable or chicken broth)
1 bay leaf
salt and pepper to taste (if needed)

Directions:

Separate bean and liquid in can. Save liquid, making sure you keep the thick paste at the bottom of the can. Rinse beans with water and set aside. Mix liquid in can with chicken broth to make up the 3 cups of liquid needed.
In a heavy medium-size pot, heat oil on medium heat. Add peppers, onion and sauté until soft, about 3-4 minutes. Add Garlic and sauté about 1 minute.
Add pearled WONDERGRAIN sorghum, chicken broth, bay leaf. Taste and adjust salt and pepper if needed. Bring to a boil on high, then reduce heat to medium, cover and cook for approximately 30 minutes.
Add beans and mix well without crushing beans. Reduce heat to low and cook covered approximately 10 more minutes or until water has dried completely and the grain has puffed up. Grain will be tender with a pleasant bite. Fluff up with a fork.

TIPS:

Grain must cook for at least 40 minutes.
Due to variation in heating elements of stovetops, be careful not to burn the bottom.
Avoid using large pots when cooking small amounts so the liquid doesn’t evaporate too quickly.
For great flavor, sauté smoked ham with the 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.