By COLlive reporter
Super grains are one of the most trendy health foods today, most packed with B vitamins, magnesium and other important minerals and nutrients.
Since fiber swells, typically, whole grains will help keep you feeling fuller longer which is why many dieticians will argue that a bowl of quinoa cereal is such a smart breakfast choice.
Pereg Gourmet, a leading producer of premium, natural spices and spice blends, bread crumbs, ancient grains and quinoa products, offers healthy summer recipes that can complement a BBQ or gourmet meal.
The New Jersey based company recently introduced its new quinoa flour and also offers a full line of quinoa products including quinoa pasta, quinoa pops cereal, and pre-seasoned quinoa side dishes to North America.
Pereg is also known for its vast variety of pure and natural spices and spice blends, more than 60 in all, from traditional favorites to exotics from around the culinary world. They also offer a variety of flavored basmati rices, couscous, farro, salad toppings and salad spreads.
All Pereg products are kosher certified by the Orthodox Union (OU), are dairy and lactose-free as well as all natural, with no additives or preservatives. Many are also certified gluten-free and non-GMO.
Here are 3 light summer recipes from Pereg Gourmet:
Farro Mushroom Risotto
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Yield: 5 1/2-cup servings
Ingredients:
· 1 tablespoon extra virgin olive oil
· 2 cups shiitake mushrooms, cleaned, de-stemmed and diced
· 2 tablespoons butter
· 2 medium shallots (about ¼ cup), minced
· 2 cloves garlic, minced
· 1/8 teaspoon kosher salt
· 1 cup Pereg Gourmet Farro
· ½ cup white wine
· 3 cups Parve chicken or vegetable stock
· 1 cup shredded parmesan
· 1 tablespoon Greek yogurt
· ¼ cup pine nuts
· 2 tablespoons chives
Directions:
1. In a large 4-quart saucepan, heat the 1 tablespoon olive oil over medium heat. Add in the shiitakes and sauté, about 3 minutes, until soft. Remove from pan and set aside.
2. Melt the butter in the same pan over medium heat. Add in the shallots, garlic and salt and sauté until shallots are slightly browned, about 2 minutes. Then add the farro and stir until the farro is slightly toasted and coated in butter.
3. Then add in the white wine and let simmer until the wine evaporates, about 2 minutes.
4. Turn the heat down to low and add in the stock ¼ cup at a time, stirring continuously with each addition. Do not add more stock until the previous ¼ cup has been completely absorbed.
5. Keep adding until the farro is cooked and mixture is creamy, about 30-40 minutes. You may not need all the stock.
6. Stir in Parmesan cheese and Greek yogurt immediately and then stir in mushrooms. Garnish with pine nuts and chives.
Grilled Sesame Ginger Vegetable Couscous
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Yield: 4 1-cup servings
Ingredients:
· 2 large carrots, washed, peeled and cut in half the long way
· 1 cup button mushroom tops, cleaned
· ½ bunch asparagus, trimmed
· 3 tablespoons sesame oil
· 1 teaspoon soy sauce
· ¼ teaspoon freshly ground black pepper
· 1 ¼ cups Pereg Gourmet Couscous
· 1 ¼ cups water
For dressing:
· 1 tablespoon ginger, minced
· 2 teaspoons soy sauce
· 1 tablespoon sesame oil
· 2 teaspoons extra virgin olive oil
· 1 tablespoon rice vinegar
· 1 teaspoon honey
· Pinch cayenne pepper
· 1 bunch scallions, thinly sliced (white and light green parts)
· 1/4 cup coarsely chopped fresh cilantro
Directions:
1. Place the carrots, mushrooms and asparagus in a large bowl and toss with sesame oil, soy sauce, and black pepper. Let sit for 5 minutes.
2. Heat the grill or grill pan to medium high heat. Put the vegetables on the grill or in a grill basket and grill while basting vegetables with extra marinade. Grill until the vegetables are tender and slightly charred. Set aside to cool.
3. Meanwhile, cook the couscous. Bring the water to a boil and add couscous. Remove from heat, stir, cover, and let sit for 10 minutes until the couscous absorbs the liquid. Drain any extra liquid and cool.
4. When the vegetables are cool, slice the asparagus and carrots into diagonal bite sized pieces and slice the mushrooms. Combine with couscous.
5. To make the dressing, whisk together ginger, 2 teaspoons soy sauce, sesame oil, olive oil, rice vinegar, honey, cayenne pepper and scallions. Dress the couscous and garnish with cilantro. Serve at room temperature.
Israeli Couscous Salad with Beets, Goat Cheese & Walnuts
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Yield: 4 1-cup servings
Ingredients:
· 1 cup (1 package) Pereg Gourmet Israeli Couscous
· 1 ¾ cups water
· 4 medium red beets, tops removed
· 4 tablespoons extra virgin olive oil, divided
· 1 cup arugula
· 3 tablespoons lemon juice
· ½ teaspoon kosher salt
· ¼ teaspoon black pepper
· 1/4 cup red onion, sliced thin
· ½ bunch scallions, sliced thin (light green and white pieces)
· ¼ cup crumbled goat cheese
· ¼ cup walnuts pieces
Directions:
1. Pre-heat the oven to 450-degrees.
2. Drizzle the beets with ½ tablespoon olive oil and wrap the beets loosely in tin foil. Roast for 40-60 minutes until tender. Cool, peel, and dice the beets into ½ inch cube pieces.
3. Bring 1 ¾ cups water to a boil in a medium saucepan. Add the couscous and ½ tablespoon olive oil and stir. Reduce heat to low, cover, and cook for 10 minutes until the liquid is absorbed. Turn off heat, stir in arugula to let wilt and let stand for 5 minutes. Set aside.
4. To make the dressing, whisk together lemon juice, salt, pepper and remaining 3 tablespoons extra virgin olive oil. Add the red onions and let sit for 30 minutes. Combine couscous, beets, red onion, scallions, and dressing. Garnish with goat cheese and walnuts and serve at room temperature.
Tips for Storing Whole Grains
Because whole grains include the bran and germ of the grain, they must be stored a bit more carefully than their refined counterparts. Store grains covered, in a cool, dry spot out of direct sunlight for no more than 3 months for flours and meals and 6 months for intact grains. Consider keeping any grains or flours you don’t plan to use immediately in the freezer for best results.
For additional recipes, visit pereg-gourmet.com
farro is a grain similar to barley
Is this another name for risotto rice? I’m definitely going to try this recipe, it looks fantastic for the 9 days. Can you get this flavored rice in Israel? If someone can post a picture of the packaging that might help me find it.
I would use quinoa instead of couscous! from what i understand couscous is not a healthy food.