Recently, wild grains have gained greater acceptance on the contemporary food scene. There are several reasons for this change: recognition of their nutritional value and the need for alternative grains for those with wheat allergies. “Super” grains such as quinoa, which has been around for 5,000 years, are touted as having magical qualities for their nutritional value. (Did you know that quinoa contains the most protein of any grain and is an excellent source of calcium, iron, fiber, and starch?) Luckily, this new-found interest in grains has led to tastier ways to eat them.
I love lamb and barley soup, and my recipe is an easy way to make a restaurant-quality dish. Wild rice (I like the long, thin varietals from Canada) is actually a long-grain marsh grass traditionally harvested by native Indians. A great way to incorporate the cooked grains is in a crepe and served with crispy skinned duck breast. Perhaps, since ducks live in the same location as wild rice, their marriage is natural. The quinoa Johnny cakes is a fun way to introduce the super grain to kids and adults alike, and the bulgur wheat, bacon, and spinach dish makes a great accomp-animent to any entrée. Incorporating any of these nutritional grains in your diet is a win-win. Enjoy!
Lamb Barley Soup with Parsley Sauce
Bulgur Wheat with Smoked Bacon and Spinach
Quinoa Johnny Cakes with Blueberry Syrup
Wild Rice Crepes with Seared Duck Breast and Sour Cherry Sauce
Andrew Evans is the owner/chef at The Inn at Easton.
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