Technically, it’s spring, but the last few weeks could have fooled us. It’s been in the 30s and now, there is rain in the forecast pretty much for the remainder of April in these parts. So, we thought we’d share this cozy bowl of yummy goodness to keep you fueled and warm.
You can make this grain bowl/salad with any whole grain: quinoa, wheat berries, barley, amaranth, or millet. We had millet on hand and used that this time around. Be adventurous - vary the added vegetables and herbs.
Millet Grain Bowl
inspired by: My Recipes
Serving size 6
2 cups Red Jacket Orchards fuji apple juice
1 cup water
1 cup uncooked millet
¼ cup finely chopped shallots
¼ cup chopped fresh parsley
2 teaspoons white wine vinegar
2 tablespoons olive oil
¾ tsp salt, divided
¼ tsp freshly ground black pepper
Combine 2 cups fuji apple juice, 1 cup water, and millet in a saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour. Let sit for 10 minutes then fluff with a fork.
Combine cooked millet, minced shallots, chopped parsley, vinegar, olive oil, salt, and pepper.
Top with your favorite toppings: roasted vegetables, beans, protein of your choice, or a yummy stew, like the one we made below, inspired by Green Kitchen Stories.
Moroccan Cauliflower Stew
inspired by: Green Kitchen Stories
Serving size 6
2 Tbsp coconut oil
2 sweet onions, diced
3 garlic cloves, minced
1 large chunk fresh ginger, minced
1 head cauliflower, chopped
2 tsp cinnamon
1 tsp cumin
½ tsp paprika
1 tsp sea salt
3 Tbsp tomato paste
1 can diced or crushed tomatoes
3 cups vegetable stock
1 cup cooked chickpeas
¾ cup raisins
Zest of 1 lemon
Add the coconut oil to a large pot on medium heat. Throw in the diced onions, minced garlic, and minced ginger to the pot and let sauté for about 10 minutes or until soft.
Then, add the chopped cauliflower to the pot along with all the spices and the tomato paste. Let fry for 5-6 minutes, stirring frequently. If the spices begin to burn on the bottom of the pot, add a splash of water or a tiny bit of oil or stock.
Next, add the diced or crushed tomatoes and the vegetable stock, stir around until it boils and then lower the heat. Put a lid on the pot and simmer for 30 minutes, stirring occasionally.
Finally, add the cooked chickpeas and raisins and let simmer for 10-15 minutes more. Stir in the lemon zest when the cauliflower is fully cooked and serve over a bed of grains (like the millet recipe above!) and top with yummy goodness like chopped avocado or almonds and fresh herbs.
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