Delicious Grains

Purple Barley and Farro are hardly what you would call commonly known grains. Yet some of these ancient grains can be found right here in Queen Creek. Local Hayden Flour Mills harvests and produces these unusual and nutritious varieties. Here they provide us with some gorgeous recipes using their own ancient grains which are available to purchase at haydenflourmills.com. Plus, discover more and delicious new ways with grains of all kinds by picking up a copy of Hayden Flour Mills own The Miller's Daughter cookbook by co-founder Emma Zimmerman.

California Purple Barley Bowl

INGREDIENTS:

1 cup (200 grams) Purple Barley Berries

1 large handful of bean sprouts or microgreens

1/2 cup (57 grams) crumbled Cotija or feta cheese

1/4 cup (21 grams) sliced almonds, toasted

1/4 teaspoon kosher salt

1 small ripe avocado, sliced

Flaky salt

Freshly ground black pepper

Lemony Yogurt Sauce:

1/2 cup (113 grams) plain yogurt (non-Greek yogurt works best)

1 teaspoon grated lemon zest

1 teaspoon freshly squeezed lemon juice

1 tablespoon chopped fresh chives

Pinch of fine sea salt salt

DIRECTIONS:

1. Place 1 cup of Hayden Flour Mills Heritage Tibetan Purple Barley in a pot, cover in 3 inches of water. Bring to a boil, reduces heat and simmer for 40 minutes or until the barley is softened and plump but still chewy. Strain and set aside.

2. In a large bowl, mix the barley, sprouts, cheese, almonds, and kosher salt together.

3. To make the lemony yogurt sauce mix all the ingredients together in a small bowl.

4. Scoop the barley salad into two individual bowls and top with the avocado and a few generous spoonfuls of yogurt sauce. Sprinkle with flaky salt and pepper.

5. Share and enjoy!

Makes 2 large bowls.

Adapted with permission from Whole Grain Mornings by Megan Gordon (C2013 Ten Speed Press).

Emmer Farro Salad with Lime and Fennel

INGREDIENTS:

1 cup Emmer Farro Berries

1 bulb fennel, finely sliced

1/2 of a red onion, finely sliced

1 cup Castelvetrano or large green olives, pitted and smashed

1 tablespoon fresh mint, finely chopped

3 tablespoons olive oil

Juice of 1 Lime

½ teaspoon fine sea salt

4 oz parmesan, thinly shaved

Flaky sea salt and Cracked pepper to taste

DIRECTIONS:

1. Place 1 cup of Emmer Farro Berries in a medium saucepan, cover in 3 inches of water. Bring to a boil, reduce heat and simmer for 40 minutes or until the Emmer Farro is softened and plump but still chewy. Strain and set aside to cool.

2. In a large bowl, whisk together the olive oil, lime juice, and fine sea salt.

3. Add the fennel, red onion, green olives, and fresh mint. Stir to combine.

4. Add the cooked and cooled Emmer Farro Berries and toss until evenly coated.

5. Season to taste with pepper and flaky sea salt. Top with thinly shaved parmesan.

6. Share and enjoy!

Makes 2 large bowls.