While quinoa and red rice are grabbing all the headlines, our farmers are planting grains that are delicious, easy to use, and as super-healthy as any of the “super foods” shipped in from far away. These grains are low-fat, high protein, and loaded with minerals and vitamins and antioxidants, known to help control blood sugar levels and support cardiovascular health. Many of them are either low in gluten content or gluten free. In this class we’ll work with a range of local grains, discuss their origins, and nutritional components, and learn how to store, cook, and use them up in leftovers, too. Cooks should know that once cooked, they keep beautifully--easy to throw into soups, stews and salads. Unlike pasta or rice, they don’t get gummy or sticky. They’re very forgiving and hard to overcook. Local heritage grains for everyday meals--easy, versatile, nutritious and so very good. These are the original superfoods!

Farro - an ancient strain of wheat (grown throughout Italy) and now growing locally here. Quick cooking (ready in only about 20 minutes).
Barley - super nutritious and the pearled barley cooks in about 20 minutes or so.
Rye berries - with a distinct, rye/pumpernickle flavor (super nutritious, high in protein and gluten free).
Oats - just like barley, and gluten free.
Spelt - Like faro or wheat berries, but has a softer texture, milder taste
Millet - Can be tough, but is highly nutritious. I like to soak it first, then rinse it well.
Buckwheat groats – tricky, but very nutritious.
Kernza - still in the experimental stages - but this is the perennial wheat that both the University of Minnesota and the Land Institute in Kansas have been working on for years — wheat is a grass and perennializing it will mean that it will not have to be tilled and replanted each season. It’s the tilling and replanting that is the major cause or erosion … Kernza has long tap roots that will help hold down the soil and will need less fertilizer and pesticide to grow. It’s a commodity crop with a bright future.
Wild rice - one of the most nutritious grains around (actually a grass) - and the real stuff - hand harvested - cooks especially quickly, to be nutty & woodsy tasting and delicious. 
The recipes we’ll work on will include:
• Wild Mushroom Pilaf
• Squash and Ancient Grain Savory Pancakes with Berry-Thyme Coulis
• Wild Rice Croquettes with Maple-Horseradish Dipping Sauce
• Oatmeal Breakfast Crème Brule
• Classic Farro Salad
 

You will need the following tools for this class:

You may wish to bring a few small containers for leftovers.

Feel free to bring your favorite tools and whatever materials you might feel appropriate for this course.