Go ttalove a grainbowl

Summer Rye Berry Salad

If you want to use a local grain, there’s no better place to explore than Meadowlark Community Mill’s website. These New York City chefs turned farmers are producing an array of flour, dried beans and berries on their organic farm outside Ridgeway. Berries are the hulled, whole kernel form of wheat, rye or spelt and they make a great, toothsome grain salad.

Serves 4

Prep time: 15 minutes

Cook time: 1 hour

INGREDIENTS

1 cup rye berries

4 cups water

Kosher salt

4 tablespoons olive oil, divided

1 small red onion, diced

2 medium cucumbers, peeled and cut into small chunks

2–3 ears fresh sweet corn, kernels cut off the cob

¼ cup lemon juice

2 tablespoons sesame oil

2 tablespoons soy sauce

¼ cup basil leaves, torn

DIRECTIONS

1. Combine the rye berries and water in a medium pot. Swish the berries around and remove any that float or are off-color. Add a pinch of salt, then bring to a boil. Once the water’s boiling, reduce to a low simmer, and cover the pot with a lid. Cook for 45–60 minutes. (Some of the berries should have burst, and they'll be tender with a little chew.) Drain and set aside.

2. In a large sauté pan, add 2 tablespoons of olive oil, the diced onion and a pinch of salt. Cook gently over medium-low heat until the onions are translucent and tender. Turn off the heat. Add the cucumbers and sweet corn kernels and stir to warm through.

3. In a small bowl or jar, combine the remaining 2 tablespoons of olive oil with the lemon juice, sesame oil, soy sauce and ½ teaspoon salt. Whisk or shake the mixture to emulsify.

4. In a large bowl, combine the rye berries and vegetables. Stir in about half the dressing, and taste the salad. There should be a balance of sweetness from the corn and cucumbers, and umami from the dressing and rye berries. Add more dressing if necessary. Top with torn basil.

Note: If the salad is stored in the refrigerator, bring it to room temperature before serving. Also, the rye berries will absorb the dressing over time, so it is good to have a little leftover dressing on hand.

Persian-Inspired Wild Rice Bowl

It’s no surprise that a recipe from our local CSA coalition would play up the beautiful variety of produce available this time of year. CSA members and enthusiasts are experts at using a wide range of vegetables in one recipe, and this wonderful wild rice bowl is no exception. The hearty bowl is an herby, vibrant celebration of summer inspired by Persian flavors.

Note that this recipe calls for a few unique or less common spices. If you have trouble finding them at your usual grocery store, you can find them all at Penzeys Spices.

Serves 6-8

Prep time: 20 minutes

Cook time: 1 to 1½ hours

Ingredients

For Salad:

4 tablespoons olive oil, divided

1 cup wild rice, rinsed

2 tablespoons sesame seeds, plus more for garnish

½ teaspoon salt

3 cups water

1 cup chopped walnuts or pistachios

1 large red onion, thinly sliced

1 bunch scallions, thinly sliced

1 bunch kale, stems removed, leaves torn

1 bunch broccolini, stems sliced into short bits, tops left intact

1 medium zucchini, sliced very thin

1 cup chopped tender herbs (choose basil, parsley, chives, mint, dill, fennel fronds or a blend), plus more for garnish

1 tablespoon capers

4 ounces French-style feta (like Valbreso) or goat cheese (like Meredith Dairy)

For Dressing:

5 tablespoons olive oil

3 tablespoons tahini

3 tablespoons champagne or white wine vinegar

2 tablespoons fresh lemon juice

1 tablespoon pomegranate molasses

1 tablespoon caper brine

1 tablespoon ground Aleppo pepper

1 tablespoon crushed toasted pink peppercorns

1 teaspoon Za’atar blend

1 teaspoon red pepper flakes

1 teaspoon sumac, plus more for garnish

Directions

1. Combine 2 tablespoons of olive oil, wild rice, sesame seeds and ½ teaspoon salt in a large saucepan. Toast over low heat until fragrant, about 3 minutes.

2. Add the water, then cover and bring to a boil. Reduce to a simmer and cook for 60 minutes. When finished cooking, remove from the heat but leave the pan covered to steam for an additional 10 minutes. Then uncover, fluff the rice with a fork, and set aside.

3. While the rice is cooking, warm 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the walnuts or pistachios and cook, stirring frequently, until toasted, about 6 minutes. Use a slotted spoon or spatula to place the toasted nuts in a small bowl, reserving some of the oil in the pan.

4. Add another tablespoon of olive oil to the large sauté pan and keep on medium heat. Add the red onion and the white portions of the scallions (reserving the green tops for later). Sauté until starting to color, about 10 minutes. Add the broccolini stems; cook for a few minutes until just softened. Reduce heat to low, add the torn kale leaves and broccolini tops and cook until wilted slightly, about 5 minutes.

5. To make the dressing, combine 5 tablespoons of olive oil with the tahini, vinegar, lemon juice, molasses and caper brine in a medium bowl. Whisk to combine. Add the ground Aleppo pepper, crushed toasted pink peppercorns, Za’atar blend, red pepper flakes and sumac, and mix well again.

6. In a small mixing bowl, add the dressing to the zucchini, scallion greens, fresh herbs and capers. Toss well to coat. To assemble, divide the wild rice among bowls. Spoon the sautéed veggies over the rice, then layer the dressed zucchini and herbs over the top. Sprinkle with feta or goat cheese. If desired, garnish with extra sesame seeds, sumac and fresh herbs. Serve while the rice is slightly warm, or chill the rice bowls and serve cold.

Recipe by Sadie Willis of FairShare CSA Coalition

Zucchini Farro Salad with Burrata & Lemon

This recipe combines a few of my favorite flavors of summer: deeply cooked onions, tender, almost jammy zucchini, bright lemon zest, and a big ball of fresh burrata. If you’re not a fan of burrata, thick pieces of shaved Parmesan also work well.

Serves 4

Prep time: 15 minutes

Cook time: 40 minutes

INGREDIENTS

3 cups water

1 teaspoon salt, divided

1 cup farro

¼ cup butter

1 yellow onion, sliced

2 garlic cloves, sliced

3 medium zucchini, halved and sliced

1 lemon

8 ounces burrata

¼ cup thinly sliced basil leaves, optional

DIRECTIONS

1. In a medium saucepan, bring the water and ½ teaspoon salt to a boil. Add the farro and return to a simmer. Simmer gently until tender and chewy, about 15 minutes. Drain and rinse the farro under cold water.

2. In a medium saucepan, melt the butter over medium heat. Add the onion, garlic and remaining ½ teaspoon salt. Sauté until the onions begin to take on color, about 10 minutes. Add the zucchini and cook for 15 minutes over medium-high heat until the zucchini are deeply caramelized but not completely broken down (you want them to still have some bite). Remove from heat and add the farro to the pan. Toss gently.

3. When ready to serve, divide the farro mixture into bowls. Zest lemon over each dish. Then cut the lemon in half and squeeze juice from half a lemon over the bowls. Add 2 ounces burrata and basil to each bowl.

Marinated Millet Salad with Tomatoes & Cucumbers

Tomatoes make a wonderful addition to any grain salad. They add brightness, acidity and a pop of color. However, they release their juices as the salad sits which can make it a bit soggy. For that reason, this salad is best eaten right away. If you want to prepare it in advance, be sure to add the tomatoes right before serving.

Serves 4

Prep time: 15 minutes

Cook time: 35 minutes

INGREDIENTS

¾ cup millet

1½ cups water

1½ teaspoons salt, divided

⅔ cup parsley leaves, minced

5 tablespoons fresh lemon juice (from ~2 lemons)

⅓ cup olive oil

2 cucumbers, diced

1 quart cherry tomatoes

1 pound heirloom tomatoes, cut into large chunks

1 spring onion (or ½ medium red onion), thinly sliced

DIRECTIONS

1. In a medium saucepan, toast the millet over medium heat until it smells fragrant, about 5 minutes, being careful not to let it burn. Add water and ¼ teaspoon salt. Bring to a boil over high heat, reduce to low, cover, and cook for 15 minutes. Remove from the burner and let it sit for 5 minutes. Then remove the lid and gently fluff the millet with a fork. Let cool for 10 minutes.

2. While the millet is cooking, make the dressing. Combine the parsley, lemon juice and ½ teaspoon salt in a small bowl. Let sit while the millet cools or for at least 15 minutes. Add the olive oil, and stir until well-incorporated.

3. In a large bowl, combine the parsley dressing and the cooled millet. Stir well with a spatula so that the dressing coats the millet and any clumps are broken up. Add the cucumbers, cherry tomatoes, heirloom tomatoes, onion and the remaining ¾ teaspoon salt.