Grains, yogurt, sprouts

*To convert grams to ounces, etc. click here

Quinoa

Ingredients: (yield 400 g)

• 200      g          quinoa
• 400      g          water
• 3          g          salt

Directions:

Add the quinoa to the water in a medium sized pot and season with salt.  Bring the water and quinoa to a simmer over high heat.  Cover with a lid and simmer low for 15 to 17 minutes, until tender.  Turn off the heat and let steep for 5 minutes.

Fluff, spread evenly between two sheet trays, and cool. 

Barley

Ingredients: (yield 350g) 

• 250      g          barley
• 1200    g          water
• 5          g          salt

Directions:

Boil the water and pour the barley slowly into the water.  Turn down to a simmer, cover with a lid, and simmer for 30 minutes or until tender.  Steep the barley for 10 minutes and then strain.  Spread evenly between two sheet trays and cool. 

Dehydrate 1 sheet tray 3-4 hours until dry and reserve the rest fresh.

Bulgur Wheat

Ingredients: (yield 250 g)

• 150      g          bulgur wheat
• 450      g          water
• 4          g          salt

Directions:

Boil the water and pour over the bulgur wheat.  Let sit for 30 minutes and then cool and put away.  Spread evenly between two sheet trays and cool.  Dehydrate 1 sheet tray 3-4 hours until dry and reserve the rest fresh. 

Farro

Ingredients: (yield 346 g)

• 144      g          farro
• 1240    g          water
• 2          g          salt

Directions:

Start farro and water from cold to a simmer.  Simmer for 45 minutes or until tender, and strain.  Spread evenly between two sheet trays and cool.  Dehydrate 1 sheet tray 3-4 hours until dry and reserve the rest fresh.

Wheat Berries

Ingredients: (yield 200 g)

• 150      g          wheat berries
• 700      g          water
• 2          g          salt

Directions:

Cook the wheat berries and water in a pot and simmer for 30 minutes.  Strain and spread between two sheet trays.  Dehydrate 1 sheet tray 3-4 hours until dry and reserve the rest fresh.

Fried Grains

Directions: (yield 200g)

For all fried grains.  Set up a sheet tray lined with paper towels to drain the grains.  In a medium sized frying pot, heat the oil to 495 degrees Fahrenheit and fry the grains until puffed (about 2 to 3 seconds).

Seasoned Avocado

Ingredients: (yield 150g)

• 140      g          avocado
• 2          g          salt
• 10        g          olive oil

Directions:

Cut the avocado around the pit.  Remove that pit and scoop the flesh out of the skin.  Place the avocado, salt, and oil in a mixing bowl and mash with a fork.

To Finish

Ingredients:

• 20        g          Wheat Berries
• 25        g          Bulgur
• 25        g          Quinoa
• 25        g          Barley
• 8          g          fried Wheat Berries
• 8          g          fried Bulgur
• 8          g          fried Quinoa
• 4          g          fried Amaranth
• 4          g          fried Barley
• 18        g          Lemon Vinaigrette
• 25        g          Seasoned Avocado
• 3          g          EVOO
• 6          g          FDS
• 9          g          shallot
• 3          g          chives
• 1.5       g          kosher salt
• 15        g          alfalfa sprouts

Directions:

Fry dehydrated grains at 460 degrees Fahrenheit.  Spread the Labne yogurt in the middle of the plate; season with evoo and Fleur de Sel.  Toss the cooked and fried grains with shallot, chives, lemon vinaigrette, and salt.  Place evenly on top of the Labne.  Arrange the sprouts evenly over the grains, and finish with a touch of lemon vinaigrette.