• Ancient grains, modern marvel

  • Sharon Johnson wanted to give audiences just a taste of "ancient grains" in a duo of 2009 lectures in Jackson and Josephine counties.
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    • QUINOA RECIPES
      LEMON-QUINOA PANCAKES
      1 egg
      1 cup buttermilk
      2 teaspoons oil, plus more for griddle
      1 cup spelt flour
      1 teaspoon baking powder
      1 teaspoon baking soda
      2 teaspoons cane su...
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      QUINOA RECIPES
      LEMON-QUINOA PANCAKES

      1 egg

      1 cup buttermilk

      2 teaspoons oil, plus more for griddle

      1 cup spelt flour

      1 teaspoon baking powder

      1 teaspoon baking soda

      2 teaspoons cane sugar

      1/2 teaspoon sea salt

      1 cup cooked quinoa

      2 teaspoons lemon zest

      Blueberry sauce (recipe follows)

      Whisk the egg, buttermilk and oil together. Sift the flour with the baking soda, baking powder, sugar and salt; add to buttermilk mixture. Stir just until dry ingredients are incorporated, being careful not to overmix. Fold in the quinoa and zest.

      Heat and lightly grease a griddle or skillet. Drop batter by 1/4 cups onto hot griddle or skillet. Cook until bubbles form, flip and cook another minute on other side. Keep pancakes warm as you continue to make more. Serve topped with the blueberry sauce.

      Makes 4 servings.

      BLUEBERRY SAUCE: In a small saucepan over medium-high heat, combine 3 cups frozen blueberries, 1/3 cup cane sugar, 2 teaspoons fresh lemon juice, 1/2 cup water and a pinch of cinnamon. Cook for 15 minutes, stirring occasionally. Dissolve 2 teaspoons tapioca or other starch in 1 tablespoon water; stir mixture into berries and cook over medium-high heat until thickened, about 3 minutes.

      — Recipe from Ashland Food Co-op Meal Solutions Program

      ENERGY BARS

      4 tablespoons unsalted butter, plus more for greasing pan

      1 cup raisins

      1/4 cup apple juice, milk or water

      2 teaspoons pure vanilla extract

      2 1/4 cups oat, rye or quinoa flakes

      1 cup chopped nuts

      2 teaspoons cinnamon

      1/2 teaspoon sea salt

      2 eggs, lightly whisked

      1/3 cup honey

      Preheat oven to 350 F. Lightly butter or line an 8-by-8-inch pan with parchment paper.

      Place the raisins in a small bowl and stir in the apple juice or other liquid and the vanilla. Set aside for 20 minutes so raisins can plump.

      Melt the butter in a large saute pan over medium heat. Add the flakes and nuts and saute, stirring continuously, for 3 to 4 minutes or until aromatic and a shade darker. Stir in the cinnamon and salt and saute for an additional minute. Pour into a large bowl.

      Stir the eggs and honey into raisin mixture. Pour wet ingredients into dry and stir until uniformly blended. Spread mixture into prepared pan and bake for 30 minutes or until golden and pulling away from pan's edge. Invert onto a rack to cool. Cut into bars, which will keep for 1 week.

      Makes 8 (3 1/2-by-1 1/2-inch) bars.

      — Recipe courtesy of Rebecca Wood.

      DUNBAR FARMS WHEAT-BERRY SALAD

      2 cups dry wheat berries

      3 cups small broccoli florets

      1/4 cup, plus 1 tablespoon extra-virgin olive oil, divided

      2 small salad onions or 1 bunch green onions, finely diced

      2 cups cooked red beans

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

      1 1/2 teaspoons sea salt

      1/4 cup red-wine vinegar

      1 teaspoon Dijon-style mustard

      4 cups salad greens, washed and torn into bite-sized pieces

      Rinse the wheat berries in a strainer under running water. Bring 5 cups water to a boil and add wheat berries. Return to a boil and reduce heat to low. Cover and continue to cook for about an hour or until wheat has a chewy but tender texture. Drain any excess liquid and set cooked grain aside.

      Heat the 1 tablespoon oil in a large skillet and saute the broccoli florets until just barely tender. Place in a large salad bowl. Add wheat berries, the onions, beans and parsley.

      In a small bowl combine the 1/4 cup olive oil, the sea salt, vinegar and mustard. Whisk well and pour over salad. Toss well. Add the salad greens and toss again or serve wheat berries over salad greens.

      Makes 4 to 6 servings.

      — Recipe courtesy of Mary Shaw, Ashland Food Co-op culinary educator.

      MARSALA CHICKEN-QUINOA CASSEROLE

      1 medium sweet potato

      2 tablespoons olive oil

      12 ounces crimini mushrooms, sliced

      2 cloves garlic, peeled and minced

      3 tablespoons fresh thyme leaves, chopped

      1 large yellow onion, peeled and chopped

      1 1/2 teaspoons salt, divided

      1/2 teaspoon ground black pepper

      2 boneless, skinless chicken breasts, cubed

      1 cup Marsala wine

      1 tablespoon cornstarch

      1/2 cup heavy cream

      4 cups cooked quinoa

      2 eggs

      Pinch nutmeg

      1/2 cup grated Parmesan cheese

      With a fork, pierce the sweet potato all over. Microwave on high until cooked and soft, about 6 to 7 minutes. Set aside to cool.

      Heat oven to 375 F.

      In a large skillet over medium-high heat, heat the oil. Add the mushrooms, garlic, thyme, onion, 1 teaspoon of the salt and the pepper, then saute until mushrooms have released most of their liquid and are beginning to brown and onion is soft and translucent, about 8 to 9 minutes.

      Add the chicken and cook until chicken is browned and almost cooked through, about another 7 to 8 minutes. In a small bowl, mix together the wine, cornstarch and cream. Add to chicken, then bring to a simmer. Cook for 2 minutes.

      Arrange chicken and vegetables in an even layer over bottom of a 2-quart casserole dish. Set aside.

      Peel sweet potato into a medium bowl, discarding peel. Smash sweet potato and mix in the quinoa, remaining 1/2 teaspoon salt, the eggs and nutmeg. Spread mixture over top of chicken mixture. Sprinkle with the Parmesan cheese and bake for 20 to 25 minutes or until bubbling and crusty.

      Makes 6 servings.

      — Recipe from The Associated Press.
  • Sharon Johnson wanted to give audiences just a taste of "ancient grains" in a duo of 2009 lectures in Jackson and Josephine counties.
    But so many people hungered for the topic that Oregon State University Extension had to turn away crowds from its centers in Central Point and Grants Pass. The overwhelming demand, staff decided, warranted an entire symposium on the breadth of whole grains consumed for millennia — and more recently returning to favor in industrialized societies like the United States.
    "I was just blown away in each county," recalls Johnson, an OSU associate professor of health and human sciences.
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