Keen on Kernza

Kernza is a whole grain that's not only good for the body but also good for the environment and farmer. I was pleased with my first purchase and recipe testing. 

Cooked as a whole grain, Kernza has a sweet, nutty taste and appearance similar to wild rice. When ground, Kernza produces a rich yellow flour with dark brown specks. The dough and baked product are deep brown, similar to dark rye.

I give myself 5 stars for my Stuffed Flank Steak where I substitute Kernza for brown and wild rice.

Stuffed Flank Steak Teriyaki

(Serves 6)

Cut pocket in flank steak.  Combine soy sauce, oil, molasses, mustard, gingerroot and garlic.  Place meat in shallow dish;  pour marinade into pocket and over meat.  Let stand at room temperature 30 minutes, turning occasionally.
1-1 1/2 pound beef flank steak
1/4 cup reduced sodium soy sauce
2 tablespoon olive oil
1 tablespoon molasses
1 teaspoon dry mustard
1 teaspoon fresh grated ginger root
1 garlic clove, crushed and minced

In a saucepan, combine water, Kernza, carrot, mushrooms and parsley.  Bring to a boil.  Cover; reduce heat and simmer 8 minutes.  
1 cup water
1/2 cup Kernza whole grain
1 carrot, peeled and shredded
1/3 cup mushroom, chopped
2 tablespoon parsley, snipped
1/4 cup onion, diced

Drain meat, reserving marinade.  Stir 1/4 cup marinade into grain mixture.  Place flank steak in a foil lined baking dish.  Fill steak pocket with grain mixture.  Pour rest of marinade over steak.  Cover entire pan with foil.  Bake in 350 F. oven for 2 hours, turning steak over after 1 hour.

With an electric knife, slice meat across the grain.  Serve with juices.

The Kernza Sourdough Pancake recipe from The Perennial Pantry was very good and a great way to use the sourdough discard on feeding day. 

Kernza's uniqueness as a whole grain wheat is that it is a perennial. Most of the world's food crops are annuals. Less than 15% of the food crops (including fruit trees and olive trees and asparagus) are perennials.

The Land Institute in Kansas spent years working with other researchers to create this domestic version of an annual crop. Kernza is not GMO modified, but created using traditional intermating techniques.

Kernza has a thick root system that can yield food for years to come. It has an incredible soil carbon sequestration system that pulls carbon out of the air and into the soil. The plant's deep roots reduce soil erosion and resist drought.

In a Thanksgiving article, the Washington Post recommends the use of Kernza flour in rolls and pie crusts and as a brewing grain for beer.