Exploring Ancient Grains -- Recipe List

We had a packed house for the latest 5 Healthy Towns program, 'Exploring Ancient Grains' with Brad West. In case you weren't able to join us, here is the recipe list for all to enjoy! Try the Quinoa Pudding. Really.


Tropical Quinoa Pudding

3 c.  coconut milk

1 tsp. vanilla

¼ - 1/3c brown sugar

1/8 tsp. salt

1 c. quinoa – rinsed well


¼ c. milk

1 1/2 -2 Tbsp. cornstarch

1 c. pineapple chunks

1 c. diced banana

Bring coconut milk, vanilla, brown sugar, & salt to a simmer.  Add quinoa.  Simmer uncovered about 25-30 minutes, stirring frequently. Mix corn starch and ¼ c. milk into slurry, add to pudding and cook 1-2 minutes until thickened.

Cool in fridge; then stir in pineapple & banana just before serving.


Barley and Wild Mushrooms

1 Tbsp. olive oil

1 c. diced yellow onion

1 c. diced red onion

1 ½ - 2 pounds mixed fresh wild mushrooms

1-2 Tbsp. minced garlic

1 c. pearl barley

½ cup dry white wine, vermouth or cream sherry

¾ tsp. thyme

8 c. mushroom, vegetable, or chicken stock

¾ - 1 c. sliced green onions

1 - 2 Tbsp. minced fresh parsley

Salt + pepper to taste

Sautee onions in olive oil for about 7-8 minutes.  Add mushrooms, cook 8-10 minutes. Add barley and garlic; cook 2-3 minutes until there is a toasty smell from barley. Add wine, vermouth or sherry and cook 2-3 minutes until liquid is absorbed. Add 8 cups stock, reduce heat, and simmer about 1 hour, stirring frequently until barley is tender. Stir in cheese, green onions, and parsley. Taste and adjust seasoning.


Amaranth Polenta

1 c. Amaranth

1 tsp. minced garlic

3 c. water

1/8 tsp. salt

Salt water and bring to boil, add amaranth + garlic. Stir well and reduce to simmer. Cover and cook until water is absorbed, 20-25 minutes.

1-2 Tbsp. olive oil

1-2 Tbsp. minced garlic

1 c. diced onion

1 c. diced mixed color peppers

1 c. diced tomatoes (drained if using canned)

2-3 Tbsp. chopped fresh basil

¼ c. shredded parmesan

Salt & pepper to taste

Sautee onions, pepper, and garlic until onions and peppers start to soften. Add tomatoes, cook 3-4 minutes. Mix into amaranth polenta and stir in fresh basil and parmesan.


Quinoa Tabouleh

2c water

1c quinoa, dry & toasted in a pan

1/8 tsp. salt


3 Tbsp. lemon juice

1 Tbsp. red wine vinegar

½ tsp. salt

¼ tsp. pepper

2-3 tsp. minced garlic

1/3 c. olive oil

1 c. diced tomato

1 c. diced cucumber

2 green onions (sliced)

2-4 Tbsp. red onion (minced)

1 c. minced carrot

1 c. minced fresh parsley

½ c. toasted sunflower seeds

½-1 c. chopped Kalamata olives

½-1 c. crumbled feta cheese

Bring water + 1/8 tsp. salt to a boil. Add quinoa, stir, turn down to simmer and cook until water is absorbed (about 12-15 min.). Combine all ingredients, taste and adjust seasoning.


Asian Millet Pilaf

1 ¼ c. millet, dry toasted in pan

3 ½ c. water

1/8 tsp. salt

1 Tbsp. canola oil

2 eggs, beaten, then scrambled and chopped up

1 c. red pepper, diced

1 c. carrots, diced

½ c red onion diced

1-2 Tbsp. minced garlic

1/3 c. green onions

3 Tbsp. toasted sesame oil

1-2 Tbsp. reduced sodium soy sauce

2-3 Tbsp. fresh minced ginger

1 c. green peas

¼ c. chopped fresh cilantro (optional)

Bring water + salt to a boil. Add toasted millet, turn down to simmer, cover and cook until water is absorbed (about 25 min). Sautee carrots for 4-5 minutes in canola oil. Add red peppers & red onions and cook 4-5 minutes longer. Add all ingredients and cook, stirring frequently about 6-7 minutes. Taste and adjust seasonings