Greens, Grains and Roots

December 22, 2007

Greens, Grains and Roots

Mary Leuchtenberger, Tucson CSA

Soak 1 cup of your favorite grain (millet, quinoa, bulgur, amaranth, etc) in 2 cups of water, with 2 TBSP buttermilk (or yoghurt, or whey) for 6 to 12 hours. After soaking, simmer grain over low heat, stirring occasionally until liquid has been absorbed. (note : soaked grain cooks quickly)

While grain is cooking, chop any combination of spicy root vegetables (radish, onion, turnip, garlic…) and saute lightly in olive oil. While roots are still crisp, add two shares of chopped greens to the pan and saute until greens are wilted. Add 1 to 2 cups cooked meat (leftover beef roast, chicken, or turkey) or tofu or cheese for vegetarians. Stir cooked grains into pan and serve. I have made this dish with millet, beef, mustard and braising greens, and radish and onions. I also tried quinoa, shrimp, chard and dragon mix with radishes and turnips. The combinations are endless.

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