Mendocino Grain Project

Recipes and Notes

We would like to know how you use your grains.  Would you like to share a recipe?  Please send the ingredient list, directions, and a photo to doug [at] mendocinograin.net.

Mushroom Wheatberry Salad

Submitted by: Mai Nguyen

Servings: 2

We are well into mushroom season, so I try to eat every kind of edible mushroom I encounter.  Any kind of mushroom works for this recipe.  You can add garlic and replace the olive oil with butter if you prefer.

Ingredients

1 cup wheatberries (I prefer the heartier wheats for this salad, like winter wheat or red fife)
1 tablespoon extra-virgin olive oil
1/2 cup chopped white onions
1 cup sliced mushrooms
1/2 cup white wine
2 teaspoons coarsely chopped (fresh) rosemary and sage
Salt and freshly ground black pepper

1. In a large pot, combine the wheatberries in 2 1/2 quarts of salted water and cook for approximately 50 minutes.

2. Heat the olive oil in a skillet over low heat. Add the onions and cook until translucent, about 3 minutes. Raise heat to medium-high, then add mushrooms.  When mushrooms are slightly browned, add the white wine. Simmer for 5 minutes. Add rosemary and sage, stir for 1 minute.  Add the onions and mushrooms to the wheatberries in a medium bowl. Season with salt and pepper to taste, and serve warm.

How to Cook Tender, Chewy Wheat Berries

The Kitchn (yes, there's no 'e' in the name) wrote an article that contains helpful tips for cooking wheat berries, as well as a simple recipe.  You can find the article through this link.  This is the gateway to dinner grains and wheat berry salads galore!

Rejuvelac

Submitted by: Caroline Meckstroth

Ingredients

1/2  Gallon mason jar with plastic mesh sprouting lid (or cheesecloth hold on with rubberband)

1 cup wheat (or other sproutable whole grain)

Water (good quality)

Directions

1. Activate sprouting process: Soak grain for 8 hours in covered mason jar (so no bugs enter, does not need to breathe; can be sealed) or use sprouting lid.  Drain all water after 8 hours.

2. Sprouting: Place mason jar on dish rack in cool shaded area of kitchen.  Orient jar at 45 degrees so it drains continuously.  Rinse grains twice a day for 2-3 days, replacing it on dish rack afer each rinse.  (Optional: At each rinsing, add 5-10 drops food-grade hydrogen peroxide (3% H2O2), mix, and let sit for a few minutes prior to draining and relacing jar.  This eliminates unwanted fermentation organisms and does not prevent fermenting organisms that are desirable.  Do not overuse the hydrogen peroxide.

3. Fermentation step: Fill jar to top with high quality water.  Leave jar upright in shaded place for 24 - 48 hours (using permeable top installed).  After this, use spoon to skim off grains or film fom op (afer taking off sprouting lid).  Then replace sprouting lid with sealing lid; refrigerate; and drink the alkalixing roduct (which can be called "Rejuvelac" for convenience; that might have been a trademarked name for a sold roduct at one time but is more or less generic most probably).  After the liquid has been consumed, can refull jar again and the sprouted grain will produce a second batch (relace sprouting lid and let sit for 24-48 hours)

This product can be used as a refreshing alkalixing source of robiotic organisms without restricions.  Keep refrigerated.  Promotes digestions, alkalizes.

Wheat Berry Waldorf Salad

Submitted by: Kathy Janes, written by Colleen Bassett of Handley Cellars

Notes from Colleen: The trick is to get the berries completely cooked so they are chewy.  It’s important to sift through the wheat grains to eliminate the awns

Ingredients

4 Cups water

3/4 tsp salt

1 Cup Wheat berries

2 Tbl toasted walnuts

2 chopped apples

1 celery stalk diced

2/3 chopped mint

1/2 Cup dried (soaked) cherries

1/4 Cup golden raisins

2 scallions chopped

3 Tbl rice vinegar

3 Tbl fresh Orange juice

1 Tbl sugar

3/4 tsp grated zest

 Directions

1. Combine water, salt, and wheat berries to soak.  Cook berries for 1 and a half to 2 hours, until soft

2. Add remaining ingredients.

3. Season to taste w/ salt and pepper

August 6, 2013: Harvest 2013

Between harvests for other farmers in and around Mendocino County, we harvested our Red Fife, Sonora, Marquis, and Rye over the month of July.  Unfortunately, we found the lentils to be unharvestable because of the weed competition and low lentil plant stature.  We collected more wild radish seed and dirt than lentils.  Today, we started to harvest our second field of grain, which includes the oh-so-pretty Purple Prairie Barley, Ethiopian Blue Tinge Emmer, and grains in the gold-coloured spectrum.  2013 Grain Share members will be in for a treat!

French Lentils

Left to right: French Lentils, Red Fife, Doug and John in the combine, Combine after Sonora harvest in front of a smoke-filled sky

July 30, 2013: Rye Beer

We asked Bobby Tomkiewicz of Motley Brue to use 25lbs of our rye in a beer.  He got back to us with these photos of the brewing process.   The untreated wooden oar was crafted by some friends who were building a boat, but were dissatisfied with this component.  A poor oar makes a great stirring paddle!  Bobby welded all of his brewing equipment, resourcefully converting bed frames and reclaimed wok burners into a gravity-driven brew system.  He professionally welds for homebrewers and microbreweries.  If you're interested in converting your steel drum into a brewing pot, you can contact Bobby using the information below.

Mushroom Kale Feta Quiche

Submitted by: Tarja Stoeckl, variation of Spinach Feta Quiche in Feeding the Whole Family Cook Book

Prep Time: 20 min
Cook Time: 35 min

Servings: 8 slices

Crust

1 cup whole wheat flour (in this case any of the local Mendocino Grain Project grain will do)

1/2 teaspoon sea salt

4 tablespoons cold, unsalted butter

2 tablespoons coconut oil (or lard)

3 tablespoons ice-cold water

Filling (ingredients may vary)

1 cup milk (whole)

4 eggs (large farm fresh preferred)

1/2 teaspoon salt

1 teaspoon herbs of choice (basil, thyme, oregano work well)

1/2 onion

2 cloves garlic

1/2 cup mushrooms

2 cups spinach, chard or kale

1/2 cup feta cheese (or 1 cup only)

1/2 cup cheddar cheese

1/2 ripe tomato (for topping decoration)

Directions

Preheat oven 375°F

To make the crust put flour and salt in large mixing bowl. Cut butter and coconut oil (or lard) into flour with a pastry knife or two knives until crumbly. Slowly dribble water into flour, blending with a fork or your hands. Gather dough into a ball; it should be moist and pliable. If not, add more water to make it moister. Either roll out into a crust on a floured surface or a piece of wax paper, or use your hands to flatten and make the edges in the pie pan. Transfer to 8 or 9” pie pan. (I prefer to make my crust with my hands).

To make the filling, first scald the milk to hasten baking time. Let milk cool. While milk is cooling, chop onions and garlic finely and cook in a bit of butter. Add salt and spices to that. Once caramelized, add in mushrooms, bacon, or zucchini (whatever you wish but about 1/2 – 1 cup of veggies only). Cook till soft. Wisk eggs with milk and add in onion/veggie mix. Mix in cheddar cheese into the egg bowl. Sprinkle spinach/chard or kale on the bottom of pie pan with feta. Pour egg mixture over the top. Decorate the top with a tomato in a pleasing fashion, or if not in season, leave it off. Bake 35-40 minutes, or until top is golden and an inserted knife in the middle comes out clean. Let cool slightly before serving.

South Asian-inspired Savory Pancakes

Didn't think to take a photo until most was eaten

Submitted by: Mai Nguyen

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 2-4

Pancake

1.5 cups Red Fife flour

2 teaspoons baking soda

1/2 teaspoon of each spice: curry, cumin, tumeric

Dash of cinnamon

0.5 teaspoon salt

1 tablespoon vegetable oil

1 egg

1 cup milk

1 cup grated zucchini, carrots

1 jalapeno, diced (if desired)

Sauce (optional)

0.5 cup mint, packed

0.5 cup cilantro, packed

2 cloves garlic

1 teaspoon sugar

1 lime, juiced

1 Tablespoon water

Directions

1. Mix all dry ingredients for pancake, then add the wet ingredients.  The batter should be viscous such that it sticks to your stirring implement, but not to the point where it's ripping when you pull up your implement.  Add water if it seems too thick.  Let the batter sit while you make the sauce.

2. Put all sauce ingredients into a blender or food processer and puree. Add water, a teaspoon at a time, if it does not blend easily.

3. Heat a skillet to medium-high.  Add butter or oil.  When the skillet is heated, pour a cup of batter onto the skillet.  Leave it until you see bubbles pop on the surface.  Once you see the bubbles, flip the pancake to cook the other side.  Repeat for the rest of the batter.

4. This can be eaten warm or cool.  You can also cut the pancakes into slices to make into a finger-food.

Apple Blueberry Oven Pancakes

Submitted by: Tarja Stoeckl

Prep Time: 15 min

Cook Time: 30-35 min.

Servings: 2 – 4

Ingredients     

2 tablespoons butter 

2 large eggs (farm fresh preferred)

1/2 cup flour (triticale or any of our Mendocino Grains)

1/2 cup whole milk

1/4 tsp sea salt

1/2 tsp cinnamon

1 large apple

1/2 cup blueberries

1 1/2 tbsp rapadura or brown sugar

Directions

Preheat oven 400°F and melt butter while oven is heating up in a 9” pie pan. Once melted, brush butter along the bottom and edges. Sprinkle rapadura or brown sugar and cinnamon evenly on top the butter.
Slice apple into thin wedges. This recipe works well with the apple peeled or skins left on, it’s your preference. Arrange in pie pan. Then cover the apple with 1/2 cup of small frozen blueberries.

In medium bowl, beat eggs slightly with wire wisk. Beat in flour, milk and salt just until
mixed. Do not over beat or pancake may not puff. Pour into pie plate over the fruit.

Bake 30-35 minutes. Immediately loosen edge of pancake and turn upside down onto a heat proof serving plate.

Keep in mind that these fresh grains are a bit denser than store bought flour, so may not rise or do the same things that other flours do.

Orange-Mint Wheat Berry Salad

Submitted by: Mai Nguyen

Prep time: Overnight soak and 1 hour for cooking wheat berries

Servings: 6-8

Salad

1 lb Wheat Berries -- could be any, though I prefer Sonora

4 large Carrots

2 cups packed Spinach

2 stalks Green Onion

Dressing

2 Tablespoons Olive Oil

1.5 Tablespoon Apple Cider Vinegar

1 cup Orange juice

3/4 cup mint leaves

salt

Directions

1. Soak wheat berries overnight. Make sure the berries are fully submerged with an inch of water above to account for expansion

2. Cook wheat berries in lightly salted water until soft, about 1 hour. Let cool.

3. While berries are cooking, prepare dressing by juicing 2 oranges. Remove mint leaves from stems. If you don’t have a blender, mince the leaves. If you have a blender, put all dressing ingredients and pulse.

4. Dice carrots, spinach, green onions. Place in large bowl. Pour dressing over these ingredients.

5. Once wheat berries are cooled, mix with other ingredients.

Site design by Mai Nguyen.