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Category Archives: Whole Grains

Millet Polenta Cakes with Zucchini, Daikon, Cherry Tomatoes, and Cilantro-Miso Pesto

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Reprinted with permission from Cultured Foods for your Kitchen by Leda Scheintaub. Photo by William Brinson. This recipe is an extension of the Fermented Millet Porridge concept (and a riff on the French-style chickpea flour–based bites known as panisse); after you’ve made your porridge, you pour it onto a baking sheet to firm up, then… Continue Reading

Fermented Millet Porridge

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Reprinted with permission from Leda Scheintaub’s Cultured Foods for Your Kitchen Millet becomes surprisingly thick and creamy when it’s fermented (see Three Reasons to Soak, Sprout and/or Ferment Grains) and then cooked, making it a satisfying breakfast option for folks who are dairy free and those just looking to add more whole grains into their… Continue Reading

Quinoa Breakfast Cereal

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For a healthy breakfast, transform left-over quinoa into a hot breakfast cereal. It’s easy, delicious and a welcome change to oatmeal. To make quinoa see the steamed quinoa recipe. Place left over quinoa in a sauce pan. Add milk to cover, a knob of butter (optional), a dash of cinnamon and a little honey or… Continue Reading

Steamed Quinoa

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Yield Guideline: 1 cup of quinoa makes 2 ½ to 3 cups cooked quinoa. 1 cup quinoa, rinsed until the water runs clear ¼ teaspoon sea salt 1 tablespoon ghee, butter or olive oil Pre-Soak Method Soaking grains enhances their digestibility and flavor and decreases cooking time. Place the quinoa in 2 cups of water,… Continue Reading

Millet and Buckwheat Waffles or Pancakes

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Here’s a delicious, wheat-free waffle. Soak whole millet and whole buckwheat overnight, then season, blend, and pour into a hot waffle iron. It couldn’t be easier. Soaking whole grain (rather than using flour) makes the grain more digestible and its nutrients more bioavailable. Best of all, its flavor blossoms and it yields a most satisfying… Continue Reading

Steamed Millet

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Millet, a gluten-free grain, is an underutilized grain worth getting to know. Like rice, its variations are endless. Check out the list below for some ideas, such as the effortless polenta. Make extra and plan to creatively use one pot of millet as the basis for several meals in a row. I say “in a… Continue Reading

Amaranth-Sesame Crisp Bread

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Serves 2 Crunchy on the outside and smooth on the inside, amaranth crisps are both a substantial and novel flat bread. Serve them with a main-course soup or with a smear of apple butter as a hearty snack. As these crisps remain pliable, they pack well for lunch. If there are left-overs, toast them in… Continue Reading

Oat Groats

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Oat groats are sweet and—compared to other grains—almost meaty, with a satisfying moist but chewy texture. They make a great breakfast and, just like brown rice, can be used as a grain entrée or in a casserole, soup, stir-fry or croquettes. Makes 3 cups 1 cup whole oat groats 1 ¼ cups water or stock… Continue Reading

Steamed Buckwheat (kasha)

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Makes approximately 3-1/2 cups I recommend the greenish, tan and white untoasted buckwheat. It has greater vitality than the factory-toasted amber buckwheat (a.k.a. kasha) with its strong, almost scorched flavor. While the water is coming to a boil, to enhance its flavor, I lightly toast the buckwheat to the degree that suits my palate. This… Continue Reading

Amaranth

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Expect a full-flavored grain with a somewhat sticky texture. Or, when cooking rice, quinoa or another grain, add a little amaranth. Yields: 1 1/2 cups 1 cup amaranth 1 teaspoon butter or extra virgin olive oil 1 clove garlic, minced 1/4 teaspoon sea salt Soak the amaranth overnight in water to cover by several inches.… Continue Reading


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