Grain Berries, More Plants and Protein

 

The main dish salad is a complete and satisfying meal designed to introduce Life Long Learners to new whole grains. This one has Kamut wheat, rye and sorghum, each cooked in water in a slow cooker till the texture is the desired chewiness. (Taste it!) Each grain cooked in about 4 hours.

Here are recipes for the grain salads:

Kamut Carrot and Raisin Salad

(2 cups)

Place Kamut berries, cinnamon stick and water in a slow cooker. Cook on low for 3-4 hours, checking periodically to taste for texture. Add more water to cover if necessary.

2 cup Kamut wheat

2 cups water

1 cinnamon stick

Drain. Discard cinnamon stick.

Mix honey in orange juice. 

2 Tablespoon orange juice

2 teaspoon honey

Mix carrots and raisins with Kamut.

2 Tablespoon shredded carrots 

1/4 cup golden raisins

Cover with orange and honey. 

Kamut wheat has been largely unchanged for hundreds of years. The trademark organic “camel tooth “ wheat protects it from being hybridized or modified. Kamut has high levels of protein and more Vitamin E than common wheat.

Rye Berry and Cabbage Salad 

(3 cups)

Place berries, seeds and water in the slow cooker. Cook on low for 3-4 hours, checking periodically for doneness. Add more water to cover.

3/4 cup rye berries 

1 Tablespoon caraway seeds

3 cups water 

Drain.  Mix berries, salt, orange zest and cabbage.

1/8 teaspoon salt 

Zest of 2 oranges 

1 1/2 cups chopped cabbage

Stir together vinegar and juice. Cover berry salad with vinaigrette.

3 tablespoon cider vinegar 

3 tablespoon orange juice

Rye is an excellent source of fiber with a low glycemic index, promoting a feeling of fullness.

Beet and Sorghum Salad

(1 1/2 cup)

Place grain and water in slow cooker. Cook on low for 3-4 hours, checking periodically for doneness. Add more water to cover if necessary.

1/2 cup sorghum

2 cups water

Drain.

Add salt, pepper, juice and vinegar.

1/8 teaspoon salt

1/8 teaspoon pepper

1 3/4 teaspoon apple juice 

1 3/4 teaspoon red wine vinegar 

Peel beet. Cut in 3/4 inch chunks. Mix with olive oil, salt and pepper. Roast at 400 F.for 30 minutes, stirring midway.

1 large beet

1 tablespoon olive oil

1/8 teaspoon salt

1/8 teaspoon pepper

Chop pistachios. Mix with roasted beets.

1/4 cup pistachios 

Add to cooked berries.

Sorghum has high levels of antioxidants and a mix of phytonutrients. It is a C4 grain, with reduced environmental impacts, more water efficient and heat resistant.

 

The layered salad in a jar from the bottom up has:

Olive oil, lemon juice and garlic 

Chopped radishes

Rye Berry Salad

Chopped hard cooked eggs

Sorghum Beet Salad

Feta

Kamut Carrot and Raisin Salad

Spring mix

To eat, attach lid, invert, shake onto a plate

The meal includes 14 plant foods, complete protein and olive oil, a healthy fat.