Going with the Grain

Half the grains grown around the world are harvested for consumption; they are a food staple for about half of the world's population. Not only for human consumption, grains are also for the production of animal feed and industrial products like biodiesel. Nutritionally, grains are important because they are a good source of carbohydrates and vitamins. They can grow and thrive under extreme weather climates, regardless the of the condition of soil and may be stored for long periods of time. Some ancient civilizations even considered grains as wages or as a form of currency. Grains have gone from staple, to health food to a culinary ingredient must have. Especially with the superfood frenzy.  

This cookbook breaks down each grain featured with useful information, health benefits, pronunciation, guide to shopping, cooking, and tasting. Four chapters, Break the Fast, Let's do Lunch!, What's for Dinner? and Sweet Nothings contain a wide variety of delicious recipes. The Apricot & Raisin Oat Bars, Three Grain Pilaf with Chicken, Quinoa-Stuffed Eggplants, Quinoa & Beet Burgers, Broiled Shrimp with Crisp-Fried Red Rice, Barley & Lima Beans with Chorizo, Farro & Cranberry Bean Soup are all tempting! 

Squash, Kale & Farro Stew

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Serves 6    Prep Time: 30 mins    Cook Time: 55 mins

1 dense-fleshed squash, such as kabocha or butternut

2 tablespoons vegetable oil

1 onion, finely chopped

2 teaspoons dried oregano

2 garlic cloves, finely sliced

1 (14 1/2 ounce) can diced tomatoes

3 cups vegetable stock

3/4 cup quick-cooking farro, rinsed

4 cups sliced kale

1 (15 ounce) can of chickpeas, drained and rinsed

1/3 cup chopped fresh cilantro

juice of 1 lime

salt and pepper, to taste

1. Cut the squash into quarters, peel, and seed. Cut the flesh into large cubes (you need about 4 cups).

2. Heat the oil in a Dutch oven or heavy saucepan. Add the onion and sauté over medium heat for 5 minutes, until translucent. Add the oregano and garlic and sauté for 2 minutes. 

3. Add the squash and cook, covered, for 10 minutes.

4. Add the tomatoes, stock, and farro, cover, and bring to a boil. Reduce the heat to a gentle simmer and cook for 20 minutes, stirring occasionally.

5. Add the kale and chickpeas. Cook for an additional 15 minutes, or until the kale is just tender.

6. Season with salt and pepper. Stir in the cilantro and lime juice just before serving.

Hero Tips: Use quick-cooking farro (farro dicocco) so you can add it straight to the casserole without soaking or recooking, or follow package directions to use regular farro. It may seem like a lit of stock, but once you add the farro, most of it will be absorbed, resulting in a stew with just the right amount of liquid.

Hope everyone has been having a good week so far. - JD