Ancient Grains for Modern Meals - Maria Speck [60]
TO FINISH
1 tablespoon extra-virgin olive oil
½ cup coarsely chopped walnuts
3 teaspoons chopped fresh thyme
½ cup coarsely chopped pitted green olives
¼ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
2 teaspoons red wine vinegar
¾ cup crumbled Gorgonzola or other mild blue cheese (3 ounces)
1 To prepare the oats, bring the water, oat berries, and salt to a boil in a small saucepan. Decrease the heat to maintain a simmer, cover, and cook until the oats are tender but still slightly chewy, 30 to 40 minutes. Remove from the heat, cover, and set aside to steam for 10 to 15 minutes if you have time. Drain any remaining liquid.
2 To finish, heat the olive oil in a 10-inch skillet over medium heat until shimmering. Add the walnuts and 2 teaspoons of the thyme and toast, stirring frequently, until fragrant, about 3 minutes. Decrease the temperature if the walnuts darken too fast. Add the oats, olives, salt, and pepper. Cook, stirring, until heated through, about 2 minutes. Taste and adjust for salt and pepper (keeping in mind that olives can be salty). Sprinkle with the vinegar and remove from the heat. Briskly stir in ½ cup of the cheese until it just starts to melt. Top with the remaining ¼ cup cheese, sprinkle with the remaining 1 teaspoon thyme, and serve right away.
TO GET A HEAD START: Make the oats, as in step 1, ahead.
TO VARY IT: Use 2½ cups cooked Kamut or soft wheat berries if you can’t find whole oat berries (see cooking instructions).
Tomato-Infused Bulgur Pilaf with Fresh Basil
When an abundance of fresh vine-ripened tomatoes piles high on my mother’s kitchen counter in Thessaloniki, she cooks up a simple pot of juicy bulgur with the fruit. This classic pairing is born out of necessity in the heat of summer in many parts of the Mediterranean. It nicely accompanies lamb chops, flank steak, chicken breast, or grilled shrimp.
I like to add the fruity heat of Aleppo pepper (for more, see sidebar), but you may replace it here with 1 teaspoon paprika and a good dose of black pepper. If you like a more textured side, use coarse bulgur. You may need up to an additional ¾ cup broth (for a total of 2¼ cups liquid) and a total cooking time of 20 to 25 minutes (for more on varieties of bulgur). I often prepare double the amount, as this side reheats well and freezes nicely for up to 1 month (add a bit of water when reheating). I don’t mind that the basil darkens a bit, as it also intensifies the flavor. SERVES 4
1 tablespoon extra-virgin olive oil
1 cup red onion, cut into ¼-inch dice (about 1 small)
1 clove garlic, peeled and crushed
½ teaspoon fine sea salt
2 tablespoons tomato paste
½ to 1 teaspoon Aleppo pepper
1½ cups low-sodium chicken broth or vegetable broth
1 cup coarsely chopped fresh tomatoes or diced canned tomatoes
1 cup medium-coarse bulgur
¼ cup chopped fresh basil, plus 2 tablespoons for garnish
1 Heat the olive oil in a 3- or 4-quart saucepan over medium heat until shimmering. Add the onion, garlic, and ¼ teaspoon of the salt. Cook, stirring frequently, until the onion softens and starts to brown at the edges, about 5 minutes. Add the tomato paste and Aleppo pepper and cook, stirring, until the mixture darkens, about 1 minute. Add the broth, the tomatoes with their juices, and the bulgur and bring to a boil, stirring and scraping the bottom of the pan.
2 Decrease the heat to maintain a simmer, cover, and cook until the liquid is absorbed and the bulgur is tender but still slightly chewy, about 15 minutes. Add a tad more water if necessary. Remove the saucepan from the heat and season with the remaining ¼ teaspoon salt. Taste for salt and adjust, and then stir in ¼ cup of the basil. Cover and set aside for 3 minutes. Garnish with the remaining 2 tablespoons basil and serve.
TO VARY IT: Make this a light meal by adding 1 cup coarsely crumbled feta cheese. Stir in ½ cup of the feta together with the ¼ cup basil to soften the cheese while the bulgur sits. Top with the remaining ½ cup feta when adding the basil garnish and serve.
Spicy