· 1 cup ATG Whole Grain Barley Berries
· 1/4 cup brown lentils
· 4 cups water
· 1 tbsp curry
· 1 tsp turmeric
· 1/4 tsp saffron
· 1/2 tsp sea salt
· 1/2 cup golden raisins (or dates)
1. Rinse barley under cold water and put in medium saucepan with lentils, water, spices, and sea salt. Bring to a boil, reduce to a simmer, cover and cook for approximately 25 minutes.
a. Can also be put in casserole and baked in oven for 30 minutes at 350°F.
b. Or, in crock pot on medium for 4 hours.
2. In the last 20 minutes of cooking time, stir in raisins.
3. Excellent topped with freshly chopped cilantro and toasted almonds.
To cook the barley
· 1 cup ATG Purple Barley
· 4 cups water
In medium saucepan, bring water and barley to a boil, reduce to simmer and cook for 35-40 minutes. Cook until still firm, remove from heat and let cool.
For the Vegetable Bowl
· 1/2 cup finely shredded red cabbage
· 4 radishes, quartered
· 1 red beet, roasted
· 1/4 cup Hemp Hearts
· Fresh cilantro
For the Dressing:
· 2 tbsp coconut milk
· 2 tsp olive oil
· 2 tsp lemon juice
· Black paper to taste
Add sections of cooked ATG purple barley, roasted beat slices, cabbage, radishes. Pour dressing over and top with hemp heart and cilantro.
1 tbsp olive oil
2 cups chopped onion
1/2 lb. diced fresh mushrooms
2 tbsp diced fresh garlic
2 tbsp balsamic vinegar
3 cups cooked Against the Grain Barley Berries (cook ahead of time. Equivalent to
1 cup raw)
1/4 cup Against the Grain Purple Corn Meal
4 large eggs beaten
1 cup grated mozzarella cheese
salt and pepper to taste
Additional Against the Grain Corn Meal for coating
- Sauté onions in oil over medium heat until translucent.
- Add mushrooms and 1 tsp salt for approximately 10 minutes until liquid has
evaporated. Add garlic and cook until fragrant. Remove from heat and stir in
- In large bowl combine the onion, mushroom mixture with cooked barley and corn
- Stir in eggs and cheese and season with salt and pepper to taste.
- Let sit for 30 minutes or can be stored overnight in sealed container.
- Shape mixture into mounds and roll gently in additional Purple CornMeal.
- Burgers are tender so will need to handle with care so they don't fall apart.
- Burgers can be baked for 10 minutes in 375 oven or can be cooked on stove top in
nonstick skillet over med. heat.
- Uncooked burgers will keep for 2 days if wrapped and refrigerated. Cooked
burgers will keep for up to a week or for months in the freezer.
- Enjoy with a spoonful of zesty salsa, onion chutney or grainy mustard
1 cup cooked barley berries
2 cups water
1 teaspoon reduced sodium vegetable broth base 10 saffron threads, crushed
2 medium yellow summer squash
1 teaspoon extra virgin olive oil
1/2 small yellow onion, finely diced
1/2 medium green bell pepper, finely diced
1/2 cup finely chopped mushrooms
1 medium garlic clove, minced
Dash of freshly ground black pepper
2 tablespoons minced fresh parsley
- Cook the barley berries with the saffron and vegetable broth.
- Meanwhile, slice the squash horizontally in half and scoop out their interiors, leaving
about one inch of flesh around the peel. Place in a small baking dish, hollow side up.
- Preheat the oven to 350°F.
- Heat the olive oil in a small sauté pan or skillet over medium heat. Add the onion and
cook for 2 minutes. Add the bell pepper, mushrooms, and garlic and sauté for an
additional 4 minutes.
- Add the black pepper, parsley, hazelnuts, and cooked rye berries to the vegetable mixture
and mix well.
- Mound the barley berries–vegetable filling into the cavity of each summer squash
(approximately 1⁄4 cup for each squash). Add 1⁄2 inch of water to the bottom of the baking
- Cover the baking dish with foil and bake for 30 minutes.
- Uncover and bake for an additional 10 minutes, until the filling is browned and the
squash is tender. If desired, garnish with additional parsley and chopped hazelnuts before serving.
Sourced: Adapted from the Oldways Whole Grain Council
Serves 6 (2 tacos each)
1 jar (500 ml) salsa
1 pkg taco seasoning mix
2 lbs boneless skinless chicken breasts
2 pkgs Against the Grain Purple Taco Shells
2 cups shredded lettuce
2 cups finely chopped tomatoes
2 cups shredded cheese
- Mix salsa and taco seasoning mix in slow cooker until blended. Top with chicken. Cover with lid.
- Cook on low for 6 hours or high for 3 hours
- Remove chicken from slow cooker, reserving sauce in slow cooker. Shred chicken
with fork. Return to slow cooker until chicken is evenly coated with sauce.
- Fill taco shells with chicken. Top with lettuce and ch
Bring locally grown wheat berries to a delicious and hearty dish. Made with whole grain amber wheat that has half the gluten of most wheat varieties!
1 large onion, chopped
2 tbsp olive oil
pinch of salt for cooking the onion
1 medium Kabocha squash, peeled and cubed
2 tbsp olive oil
pinch of salt for the squash
2 cups cooked Against the Grain Ancient Amber Wheat Berries (roughly 3/4 - 1 cup dry)
1 tsp salt, or to taste
1 cup whole pecans, roughly chopped (or nuts of choice, i.e.walnuts)
1/3 cup chopped apple
a few tbsp butter
- Rinse amber wheat berries well before cooking. Cook amber wheat berries in a ratio of 1 cup grain to two cups broth or water. Grain can be cooked a day ahead and stored in fridge.
- Pre-heat the oven to 400 degrees. Peel, seed and chop the squash into one-inch pieces. Toss with olive oil and a pinch of salt and lay on a flat, parchment lined baking sheet. Roast for 30-35 minutes.
- On a cutting board, chop the whole pecans roughly into halves. Lay on a separate flat baking tray and put in the oven. Roast the pecans for 10-12 minutes, until browning. Be careful not to burn them! Remove from the oven while the squash continues cooking.
- While the squash and pecans cook, heat 2 tbsp olive oil in a large saute pan until hot. Add the chopped onion and a pinch of salt and cook until the onions are browning, about 8-10 minutes. Turn the heat off and wait for the remainder of the ingredients to be ready.
- 10 minutes before serving, add the cooked amber wheat to the onions and cook for 5 minutes until hot throughout. 5 minutes before serving fold in the roasted squash, toasted pecans, chopped apple and salt to taste. Serve hot.
A hardy beef stew using a delicious alternative to wheat:barley flour
2 tbsp olive oil
1 tbsp butter
1 1⁄2 lb beef stewing steak, chopped into bite-sized pieces
2 tbsp Against the Grain Barley Flour
2 garlic cloves, crushed
1 cup baby onions, peeled
1⁄2 cup celery, cut into large chunks
1⁄2 cup carrots, cut into large chunks
2 leeks, roughly chopped
1 cup swede, cut into large chunks
2/3 cup red wine
2 cups beef stock
2 fresh bay leaves
3 tbsp fresh thyme leaves
3 tbsp chopped fresh flatleaf parsley
Worcestershire sauce, to taste
1 tbsp balsamic vinegar, or to taste
salt and freshly ground black pepper
For the Dumplings:
1⁄2 cup Against the Grain Barley Flour plus extra for dusting
1 tsp baking powder
1⁄2 cup butter
milk, to make a dough
1 tbsp chopped flat leaf parsley
Serves 4 as a main or 6 as a side dish
2 tbsp butter
3 leeks finely chopped
1 clove garlic minced
2 cups Against the Grain Barley Berries
1 can( 400 ml) coconut milk
6 cups vegetable stock
1 cup fresh or frozen peas
1⁄2 cup finely grated parmesan cheese
-Saute leeks and garlic with butter in large pot over medium heat.
-Add rinsed barley berries, coconut milk and stock to the pot and simmer. Stir occasionally until barley is cooked but still has a slight bite. ( about 30 minutes)
-When barley is cooked remove from heat and stir in peas and cheese. Spread on serving platter and serve sprinkled with fresh herbs of choice.
1 cup cooked Against the Grain Barley Berries
1/2 cup Against the Grain Purple Cornmeal or Spanish Red Cornmeal
1 15oz can chickpeas
3 cloves garlic
1 tsp cumin
1 tsp paprika
1 tbsp sea salt
1/2 cup fresh chopped cilantro (loosely packed)
olive oil for frying
-Cook 1 cup barley berries in 3 cups water until tender (approx. 20 minutes) drain and let cool.
-Finely chop the onion and crush the garlic and add to a frying pan with 1 tsp oil and fry until just before they start to brown.
-Drain the can of chickpeas and add 1 cup to food processor with cooked onion/garlic and remainder of herbs, spices, salt, along with egg.
-Dump mixture into large bowl and stir in 1 cup barley berries.
-Sprinkle cornmeal over a baking tray and cover your hands with it as well. Scoop the batter out onto the tray in 4 even sections, roll in the cornmeal and form into 4 balls. Take a square of parchment paper, place on top of each ball and press down on it with the bottom of a glass to flatten it into a burger shape.
-Place the baking tray with the 4 burgers into the freezer to firm up for 30 minutes. -After 30 minutes add 2 Tbsp oil to a frying pan and heat up until hot.
-Add all 4 burgers to the frying pan and fry on each side turning regularly until browned and crispy, roughly 5 minutes on each side.
-If you want your burgers extra firm and crispy you can place on a parchment lined baking tray and bake in the oven at 400°F (200°C) for a further 20-30 minutes.
2 lbs lean ground beef
1 Savoy cabbage head (core removed)
2 cups cooked Against the Grain Barley Berries1 1/2 cups chopped onion
2 tbsp low-sodium soy sauce
2 tbsp ketchup
1 tbsp brown sugar
2 tsp ground ginger
1/2 tsp salt
1/4 tsp ground black pepper
2 garlic cloves minced
2 cups tomato sauce
1/2 cup ketchup
1 tsp low-sodium soy sauce1/4 tsp cayenne pepper
-In large pot of boiling water, cook cabbage just until outer leaves pull away easily from head, removing and draining leaves until all are blanched, about 3 minutes. Cut out thick vein from bottom of each leaf.
-Meanwhile, in large bowl, combine barley, onion, garlic, soy sauce, ketchup, brown sugar, ginger, salt and pepper. Add beef and mix well.
-Place about 1⁄2 cup (125 mL) beef mixture on each of 14 cabbage leaves; fold in sides. Beginning from cut end, roll up; repeat with remaining leaves and meat mixture.
-Place rolls, seam side down, snugly in greased 13 x 9 inch (3.5 L) baking dish.
-In bowl, combine sauce ingredients. Pour over rolls. Cover tightly with foil and bake, with rimmed tray underneath, in preheated 350°F (180°C) oven until an instant-read thermometer placed in centre of a roll reads 160°F (70°C), 80 to 90 minutes.
3 cups vegetable broth
2 tbsp olive oil
1/2 cup chopped onion
2 garlic cloves minced
1 cup Against the Grain Barley Berries1/3 cup mushroom broth
1 cup zucchini (halved and sliced) 4 tbsp parmesan cheese
- Begin to heat the broth to almost a boil, keeping hot until ready to use.
- In a large pan, briefly sauté onion and garlic in olive oil, about 2 minutes. Rinse the barley berries well. Add the barley and cook, stirring often, until the barley begins to brown, about 5 minutes.
- Add hot broth and zucchini to the barley and bring to boil. Reduce heat to simmer, cover and cook for one hour, stirring occasionally.
- Remove the lid and stir in the parmesan. Cook an additional 10 minutes without the lid.
Ingredients for the Crust:
1/2 cup Against the Grain Heritage Spanish Red Cornmeal
1/2 teaspoon table salt
1 cup (2 sticks) cold unsalted butter, cut into small cubes, plus more for pan 1 large egg plus 1 egg yolk
3-4 tablespoons ice water
Grease the bottom of a 9-inch round tart pan with removable rim; set aside.
Make the crust: In a medium-size bowl, whisk together the flour, cornmeal, and salt.
2 1/2 cups all-purpose flour, plus more for work surface
Sprinkle the butter over the dry ingredients and work it in with a pastry cutter or your fingertips until the mixture
looks like wet sand, with pea-sized bits of butter remaining. In a small bowl, whisk the eggs with 3 tablespoons
of the ice water; then add to the flour mixture and stir with a fork until the dough begins to hold together. If
needed, add an extra tablespoon of water.
Turn the dough out onto a floured counter and knead four times. Press into a disk, wrap in plastic, and refrigerate at least 30 minutes, or up to 1 day.
Preheat your oven to 425. On a floured surface, roll the dough out to a 12-inch circle; then transfer to the tart pan, pushing the dough into the corners and letting it drape over the sides. Run your rolling pin over the edge of the pan to trim off the excess crust. Then prick the bottom of the crust all over with a fork, line it with foil, and top with dried beans or pie weights to keep the dough from puffing up as it bakes.
Par-bake the crust until just set, 10 to 15 minutes. Remove from the oven, remove the foil and weights, and spread the bottom of the crust with the mustard.
Ingredients for the Filling:
2 pounds of tomatoes sliced thin
1 small red onion, thinly sliced crosswise
2 tablespoons olive oil
1 teaspoon kosher or sea salt
1/2 teaspoon freshly ground black pepper 3 tablespoons Dijon mustard
1 pound Asiago or similar cheese, shredded 1/2 bunch (about 4) scallions, thinly sliced
Makes 8 to 10 servings
In a large bowl, toss the tomato and onion slices with the olive oil, salt, pepper, and mustard. Sprinkle a little
cheese on the bottom of the tart; then arrange the tomato and onion slices in overlapping concentric circles. Top
with the rest of the shredded cheese, and sprinkle with the sliced scallions. Bake until the cheese is lightly
browned and bubbling, about 55 minutes.
Source: Recipe thanks to New England Today Food
4 cups water
1 teaspoon fine salt
1 cup Against the Grain Purple Cornmeal or Against the Grain Spanish Red Cornmeal
3 tablespoons butter, divided
1/2 cup freshly grated parmigiano
Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
Source: Adapted from allrecipes.com
Can be made on stove top or in slow cooker where you can just set it and forget it!
1 ½ tbsp olive oil
1 ½ cups chopped onion
1 clove garlic minced
2 cups chopped bell peppers (approx. 2 large bell peppers)
1 cup small diced zucchini
1 cup cooked garbanzo beans or ½ can, drained and rinsed
1 cup cooked white beans (great northern, navy or cannellini), or ½ can drained and rinsed
1 can (15oz) diced tomatoes, undrained or 2 cups of fresh, in season
1 cup water
¾ AtG Barley Berries (rinsed and drained)
2 cups water or broth
1 tbsp spice blend
Place rinsed barley berries in pot with water (or broth), bring to a boil and reduce heat to simmer for 30 minutes until barley is tender but not overcooked. May need to add more liquid. Drain and set aside, but do not rinse.
Heat oil in a large sauté pan on medium-high heat. Add onions cook and stir for 5 minutes or until softened, stir in minced garlic and vegetables.
Stir spice blend into vegetable mixture.
Stir in beans, tomatoes and water. Add cooked barley. Bring to boil. Reduce heat to medium-low and simmer, covered, 20 minutes or until vegetables are tender.
Serve a scoop inside AtG Corn Tortilla and top with fresh chopped cilantro, sour cream, shredded cheese and other toppings of choice.
This is a versatile recipe so vegetables, spices, beans can be added or removed according to personal preference.
• 1 ¼ pounds any assorted greens (spinach, Swiss chard, nettles, dandelions greens, sorrels, lambs quarters, ramps, garlic mustard)
• 2-3 cups freshly chopped herbs (chives, basil ,parsley, dill, mint, oregano, thyme)
• 6-7 eggs, beaten
• 12 oz feta, crumbled
• 1 large onion, chopped
• 1 leek, chopped (optional)
• 3 tbsp olive oil
• Grated zest of 1 lemon
• Salt and pepper, to taste
• 1 cup ATG Barley Four
• 2 cups ATG Amber Wheat Flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup olive oil
• ½ cup yoghurt
• A few tsp of water, if needed
• 1 egg, for brushing the top crust
2 cups water
1 cup milk
1 cup ATG Heritage Red Cornmeal
1 tsp salt
1 tbsp olive oil
3/4 cup chopped onion
2 eggs whisked
1/2 cup parmesan cheese
1/2 cup crumbled cheese of choice
1/2 cup chopped green onion
- Preheat oven to 350. Grease 8x8 pan. In a medium pot combine water, milk, cornmeal, and salt. Leave over medium heat, whisking frequently until creamy but loose (about 10 minutes). Remove from heat.
- Heat oil and sauté chopped onion until soft. Add to cooked cornmeal and stir in whisked eggs, 1/4 cup parmesan and other cheese and green onion.
- Bake until set (approx. 30 minutes) Remove from oven, sprinkle with remaining parmesan, and let sit 10 minutes before serving.