Courier Cookbook Grains

Nothing says autumn like hearty grains to accompany all the pumpkin dishes you will be serving. These are tried-and-true delicious.

Next week we will start thinking about Thanksgiving with your favorite stuffing/dressing dishes. Send your favorite recipes to [email protected].

GREEK LEEK HERBED RICE (Prasorizo)

Submitted by Karen Sherlock

Ingredients:

4 leeks (about 2 pounds), trimmed, white and pale green parts sliced ¼-inch thick

1 lemon

¼ cup raw almonds

½ teaspoon red-pepper flakes

5 tablespoons extra-virgin olive oil

Kosher salt and black pepper

1½ cups uncooked basmati rice

1(15-ounce) can white beans (such as cannellini or great Northern), rinsed

2½ cups boiling water

½ cup freshly grated Parmesan, plus more for serving

¼ cup thinly sliced or chopped basil, chives, mint or fennel fronds, plus more for serving

Directions:

1.

Heat the oven to 400 degrees. Rinse the leeks until they are clean, then pat dry. Using a vegetable peeler, peel 1-inch-thick strips of lemon zest, then cut the lemon in half. Cut one half into four wedges and reserve the other half.

2.

In a 9x13-inch baking pan, combine the leeks, lemon zest strips, almonds, red-pepper flakes and olive oil. Season generously with salt and pepper, and arrange in an even layer. Roast until the leeks start to caramelize, about 20 minutes.

3.

Finely chop the roasted lemon zest strips, then stir it back into the leek mixture and arrange in an even layer. Sprinkle the rice evenly over the leeks, then top with the beans and 1 teaspoon salt. Add the boiling water, then seal the pan tightly with foil. Bake until the rice is tender, 20 to 22 minutes.

4.

Remove from the oven, and let sit, covered, for 5 minutes, then fluff with a fork. Squeeze the lemon half over the rice, then stir in Parmesan and herbs. Season to taste with salt and pepper. Serve with lemon wedges, and more Parmesan and herbs, as desired.

ROASTED TOMATO ANCIENT GRAINS

Submitted by D. Clark

Adapted from The Cafe Sucre Farine

"Not just a side dish but a dinner alternative. This is a great source of grain that satisfies your hunger and any leftovers are equally delicious."

Ingredients:

For the tomatoes:

4 cups cherry or grape tomatoes

2 tablespoons extra virgin olive oil

1 teaspoon garlic salt

1 teaspoon Italian seasoning

1 teaspoon sugar

¼ teaspoon freshly ground black pepper

For the grains:

1 cup uncooked quinoa

2 cups uncooked farro

For the pine nuts:

1 teaspoon butter

½ cup pine nuts

For the dressing:

3 tablespoons fresh lemon juice

½ cup extra virgin olive oil

1 teaspoon honey

1 medium clove garlic, finely minced

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

For the salad:

1 cup fresh basil leaves, finely chopped

1 cup shaved Parmesan cheese

½ cup halved kalamata olives

½ medium red onion, finely diced

fresh basil leaves, for garnish, if desired

Directions:

1. Preheat oven to 325˚F. Line a sheet pan with parchment paper.

2. Wash, pat dry and halve tomatoes. Arrange them, cut side up, on the prepared sheet pan. Drizzle with the olive oil then sprinkle evenly with the garlic salt, Italian seasoning, sugar and pepper. Roast tomatoes in the preheated oven for 45-60 minutes until tomatoes are shriveled, but still slightly juicy. Set aside.

3. While the tomatoes are roasting, prepare the quinoa and farro. Rinse each grain separately in a fine-mesh strainer and drain well.

Bring a large pot of water to a boil. Add two tablespoons of kosher salt. Check the package of each grain to determine the cooking times. Add the longer cooking time grain and continue to boil. Set a timer for the number of minutes of the longer cooking grain minus the minutes of the shorter cooking grain. When the timer alarms, add the second grain and set a timer for the cooking time of the second grain. Drain when the grains are done.

4. Melt butter in a small sauté pan over low heat. Add the pine nuts and kosher salt and stir. Cook over low heat for 5-10 minutes or until golden, stirring frequently.

5. Combine all ingredients for the dressing in a jar with a tight-fitting LID and shake well.

6. Finely chop the fresh basil and set aside. Roughly chop the shaved Parmesan into small bits and set aside.

7. Combine cooked grains, half of the tomatoes, half of the pine nuts, all of the olives, the red onion, the Parmesan cheese and the finely chopped basil in a large bowl. Drizzle with 3 tablespoons of the dressing and gently stir to combine. Top salad with remaining tomatoes, pine nuts and the basil leaves. Pass extra dressing at the table.