whole grain

Moroccan Couscous & Chickpea Salad

This recipe is always a hit.  Great to serve at a party where dishes will sit unrefrigerated. 

1 c. Israeli couscous                                1/2 c. dried cherries or cranberries

1 c. boiling water                                     5 T olive oil, divided

1 lrg orange bell pepper, cut bite size       1 lrg onion, thin sliced

1 1/2 t. ground cumin                              1/2 tsp. ground ginger    

1/4 tsp. cinnamon                                    Salt +Pepper

2 cups chick peas, drained                       1/4 c. fresh cilantro

3 T rice wine vinegar                                3 T. frozen orange juice concentrate

Place couscous and dried cherries or cranberries in medium bowl . Add boiling water; cover bowl with plastic wrap and let sit until  water is absorbed, about 5 mins

Meanwhile, heat 2 T olive oil in large skillet, add pepper and onions and saute until tender, about 5 mins, and season with cumin, ginger cinnamon and S+P as they cook. Add to couscous, along with chickpeas and cilantro. 

Whisk remaining 3 T of olive oil with vinegar and orange juice concentrate. Pour over salad; toss to coat. Cover and refrigerate until ready to serve.

Warm Bulghur Salad

1/2 cup bulghur wheat                         1 1/2 cups fresh broccoli florets
1/3 cup chopped fresh parsley            1/4 cup minced red onion
1 tsp. fresh lemon juice                         1 Tbsp. extra virgin olive oil
Sea Salt                                                 Freshly ground black pepper

1/4 cup finely chopped fresh mint, cilantro, or flat-leaf parsley

Sautee 1 skinless chicken breast (6 oz.), cut into thin strips. 

In medium saucepan, cook bulghur according to package directions. (15 minutes)

Steam broccoli florets in pan with small amount of water until just barely tender, about 1 1/2 to 2 minutes. Carefully transfer broccoli to sieve or colander and let drain.

In small bowl, whisk together lemon juice and oil.

In large bowl, place cooked hot bulghur. Lightly toss with fork to separate kernels. With fork, mix in parsley, onion and mint (or other fresh herb). While tossing mixture lightly with fork, drizzle in juice-oil mixture. Add salt and pepper to taste.

Divide salad between two plates. Top each with half the chicken.  Serves 2.

Cooling Barley Salad

The healing properties of barley are many cooling thermal nature; sweet and salty flavor; strengthens the spleen-pancreas, regulates the stomach and fortifies intestines; builds the blood and yin fluids and moistens dryness.  Paul Pitchford:  Healing with Whole Foods, Contains gluten so this is a grain that would be excluded from the menu of someone with Celiac disease. 

½ cup barley                                          ½ cup curly parsley, chopped into small pieces
½ green onion (scallion), chopped       ½ cucumber, diced into small pieces
1 tomato, diced                                      light dressing (lemon juice, seasoned olive oil)

cook barley in one and one quarter cups of water, bringing to a boil, then simmer until water is absorbed (approximately 60 minutes) After barley is cooked, place in a strainer and rinse with cold water 
Mix the vegetables together, fold in dressing that is seasoned to your choice
Add barley, mixing to combine ingredients,  and chill in refrigerator.

Millet with Spicy Tomato Sauce

 1 cup  millet grains                                            1 t. salt 
 3 cups  water

  1. Combine millet, salt, and water in a 2-quart (2 liter) saucepan. 
  2. Cover, and bring to a boil over high heat. Turn heat down to low and steam for 15 minutes. 
  3. Remove from heat, and set aside for 15 minutes without lifting lid.

Tomato Sauce 

2 lbs.  Roma plum tomatoes, chopped                         1 large onion, finely chopped 
2 to 3 dashes ground cinnamon                                    1 or 2 dashes ground cloves 
1 t. ground cumin                                                           1/2 t. chili powder 
1/2 to 1 t. salt                                                                  Freshly ground black pepper to taste      

2 T. extra virgin olive oil


1 T. chopped fresh chives, basil, or thyme                     2 T. toasted pumpkin seeds

  1. Combine tomato sauce ingredients in a large skillet. Cook over medium-high heat, stirring frequently, until soft and broken down, about 12 to 15 minutes. 
  2. To Serve: Spoon millet into a large bowl or casserole. Ladle some of the tomato sauce over the top. 
  3. Garnish with fresh herbs and pumpkin seeds, and serve remainder of the sauce at the table. Serves 4 to 6.