HOW TO COOK RYE BERRIES
Rye isn't just for baking! Cooked like pasta in a pot of boiling salted water, the whole berries strike the perfect balance between chewy and tender, not to mention boast an impressive roster of nutrients. The earthy, pungent flavor works beautifully in our Swiss-Chard Frittata.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h5m
Yield Makes about 3 cups
Number Of Ingredients 2
Steps:
- Bring a pot of water to a boil; season generously with salt. Add rye berries; reduce heat to a low, steady simmer. Cover and cook, stirring occasionally, until chewy and tender, 50 to 60 minutes. Drain. Use immediately, or spread on a rimmed baking sheet to let cool.
COOKNG TRITICALE BERRIES
Grown in the northwest US, triticale berries are a hybrid of wheat and rye. Store dry Triticale in tightly sealed plastic or glass containers in a cool, dry, dark cabinet for up to 6 months. most recipes recommend over night soak, though not all. some lead more toward 1c grain to 4 c water.
Provided by Halliy
Categories Grains
Time 40m
Yield 1 pot, 8 serving(s)
Number Of Ingredients 2
Steps:
- Combine the triticale and 2-1/4 cups of the cold water in a medium-size saucepan. Cover and soak at room temperature overnight.
- The next day, add the remaining 1 cup of water to the pot and heat to boiling. Reduce the heat to medium-low, cover and cook until tender, 40-50 minutes. Drain the Triticale and set it aside to cool. If possible, let it rest in the refrigerator for a day before using. Triticale may be stored up to 3 days in the refrigerator, in a bowl covered with plastic wrap.
- There are approximately 3 3/4 cups per pound.
Nutrition Facts : Sodium 1.9
MACERATED BERRIES
Make and share this Macerated Berries recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients, stirring gently. Cover and refrigerate at least 2 hours or overnight, stirring occasionally.
Nutrition Facts : Calories 95.8, Fat 0.7, Sodium 1.9, Carbohydrate 23.8, Fiber 5.2, Sugar 15.7, Protein 1.4
BLUEBERRY BANANA BISCOTTI FOR DOGS
Make and share this Blueberry Banana Biscotti for Dogs recipe from Food.com.
Provided by seahorse73
Categories Dessert
Time 1h35m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 F (180 C).
- In a large bowl, combine flour, baking powder and baking soda.
- In a food processor, combine banana, blueberries, oil, water, egg and vanilla.
- Puree until smooth.
- Pour over dry ingredients and mix well.
- In the bowl and using hands, knead until dough holds together.
- Transfer to lightly floured surface.
- Divide dough into 2 equal pieces. Shape each piece into a log. Flatten the logs to make about 4 inches wide.
- With a fork, poke holes all over the surface of the logs. Place about 4 inches apart on baking sheet.
- Bake in preheated oven for 35 to 40 minutes or until firm. Place pan on a rack and let cool for 30 minutes. Reduce oven temperature to 300°F.
- With a sharp knife, cut each log into.
- 1/4-inch/0.5 cm thick slices. Place, cut side down, about 1/2 inch (1 cm) apart on baking sheets.
- Bake for 30 minutes longer or until hard.
- Transfer cookies to a rack and let cool completely.
Nutrition Facts : Calories 97, Fat 1.6, SaturatedFat 0.2, Cholesterol 8.8, Sodium 20.4, Carbohydrate 17.8, Fiber 0.8, Sugar 1.2, Protein 2.5
TRITICALE WITH SMOKED TROUT AND ARTICHOKES IN A LEMON TAHINI DRESSING
Make ahead: Store, covered, in the fridge for up to 2 days. Save time: Use 2 2/3 cups cooked triticale berries and omit soaking and cooking the raw grains.
Provided by Bruce Weinstein
Categories Salad Fish Seafood Artichoke Advance Prep Required
Yield Serves 4
Number Of Ingredients 10
Steps:
- 1. Soak the triticale berries in a big bowl of cool water for at least 8 and up to 16 hours. Drain the berries in a fine-mesh sieve or small-holed colander set in the sink, then pour them into a large saucepan. Cover with more water, until they're submerged by several inches. Bring to a boil over high heat. Reduce the heat to low and simmer until tender, about 45 minutes. Drain once again in that sieve or colander; rinse with cool tap water until the grains are at room temperature. Shake the colander to drain the berries. 2. Place the lemon juice, tahini, vinegar, mustard, salt, and pepper in a mini food processor or blender. Turn it on, then drizzle in the oil in dribs and drabs to make a rich dressing. You can also make this dressing in a small bowl with a whisk, but you'll need to give your forearm a workout. Whisk the first ingredients together, then whisk in the oil in a very small, steady stream. 3. Pour the cooked triticale into a large bowl. Pour and scrape the salad dressing into the bowl as well. Add the artichoke hearts and smoked trout. Stir gently to avoid breaking the trout into minuscule threads but nonetheless make sure everything's well combined.
HOW TO SPROUT WHEAT BERRIES
Wheat berries, also called soft wheat, are found in the health food stores and in some grocery stores. This is a good basic recipe for srpouting. When sprouted, they have a wonderful sweet taste. The sprouts should get 1/3"- 3/4" long. These are great in salads, bread, as a snack, and in stir fry. Enjoy! When I cant' find cheesecloth, I cut up a washcloth into 4 squares. One square works great! Cook time is sprouting time. Adapted from the cookbook Fresh!
Provided by Sharon123
Categories Lunch/Snacks
Time P2DT5m
Yield 2 cups
Number Of Ingredients 2
Steps:
- Plaace 1/4 cup wheat berries in a quart canning jar(or similar regular jar) and fill with lukewarm water.
- Place a double thickness of cheesecloth over the mouth and secure with jar ring or rubber band.
- Drain water through the cheesecloth, fill again, and let soak for 2 hours.
- Drain, rinse again and drain.
- Place jar on it's side in a dark place.
- Rinse and drain twice a day for 2-4 days, or until 2 cups of sprouts are formed. Place the sprouts in a colander, rinse with cold water, drain and store in a plastic bag in the refrigerator. Enjoy!
Nutrition Facts :
CLASSIC TRIFLE WITH BERRIES OR CITRUS
Trifles are as adaptable as desserts get. As long as you have layers of cake, custard, some kind of fruit or jam, and a fluffy cloud of whipped cream on top, they make festive desserts that you can vary as much as you like. While most trifles are boozy - the cake soaked with sherry or other spirits - orange juice makes a fine alternative, especially if you pair it with syrupy sugared orange segments. Or go more traditional, and use berries and sherry. This trifle is more about the interplay of soft vanilla-scented custard, whipped cream and fruit, with only one layer of cake at the bottom of the dish. If you'd like a higher cake-to-custard ratio, add more ladyfingers as directed in Step 9. And don't neglect the garnish. Topping the trifle with sliced almonds or amaretti lends crunch and looks pretty, too.
Provided by Melissa Clark
Categories parfaits and trifles, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the custard: In a large bowl, combine sugar, cornstarch and salt. Add egg yolks and whisk until smooth.
- In a medium saucepan, heat cream, milk and any of the optional flavorings over medium heat until simmering.
- Slowly whisk 1/2 cup hot cream mixture into yolk mixture until well mixed. Whisking egg mixture constantly, slowly pour in remaining cream. Pour the egg mixture back into the saucepan and place it over medium-low heat.
- Cook custard, stirring continuously especially around the bottom and edges of the pot, until the custard has thickened enough to mound on the spoon, 5 to 10 minutes. Don't let it come to a boil, but a few simmering bubbles is fine. If it starts to curdle at any point, remove pot from the heat and whisk it intensely. It should smooth out.
- Once the custard is thick, scrape it into bowl, whisk in vanilla, and press a piece of plastic wrap directly onto its surface. Let the custard cool for at least 30 minutes. At this point, custard can be chilled for up to 3 days, or used to assemble the trifle. Pluck out cinnamon stick or cardamom pods, if using, just before assembling trifle.
- Prepare the fruit: If using berries, put them in a bowl, sprinkle with sugar to taste, and use a fork to mash them. If using oranges, supreme them: Cut the tops and bottoms off each one, squeezing the juice from the severed pieces into a bowl. Using a paring knife, cut the peel and all the white pith off the fruit. Working over the bowl to catch the juices, slice the segments away from the membrane, letting fruit fall into the bowl. It's OK if the segments fall apart; you're going to break them up anyway. When all the segments are cut out of the membranes, squeeze the membranes over the bowl to release as much of the juice as possible. Sprinkle oranges with sugar, to taste, and, using your hands, break the segments up into pieces. You want a pulpy, juicy mix in the bowl. There should be a lot of liquid. Let oranges or the berries macerate for 20 minutes.
- To assemble the trifle, spread the ladyfingers on one side with a thick layer of jam or marmalade. Put the ladyfingers, jam-side down, in the bottom of a medium (6- to 8-cup) trifle dish or any other serving bowl or dish (or use individual dishes, cups or glasses). You want to cover the bottom completely and, if you are using a bowl, go a little bit up the sides; break up the ladyfingers if needed to make them fit.
- Sprinkle sherry (or whatever liquid you are using) over the ladyfingers, making sure they are well moistened. Be generous: You don't want any dry bits.
- Spoon fruit and all their juices over ladyfingers. Top with custard. If you like a higher cake-to-custard ratio, you can break up a few more ladyfingers and scatter them on top of the custard, then drizzle with more sherry. Press a piece of plastic wrap directly onto the surface and refrigerate for at least 3 hours or up to 24 hours.
- When ready to serve, using an electric mixer or a whisk, beat the cream and confectioners' sugar until fluffy; it should hold a light peak. Spoon whipped cream on top of trifle and garnish as you like. Serve immediately. (Leftovers will keep covered in the refrigerator for 2 or 3 days.)
STIR FRIED WHEAT BERRIES
An interesting stir-fry found on the Wheat Montana website. Posted for a request, but have not made it myself. The addition of cooked chicken or beef could make it into a main dish.
Provided by Donna M.
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat wok or fry pan.
- Place a small amount of oil or stock in it.
- Add sprouted wheat and stir fry 3-4 minutes (to decrease stir fry time, steam berries first for 5 minutes).
- Add other vegetables and stir-fry another few minutes, until veggies are soft.
- Add spices to taste.
More about "cookng triticale berries recipes"
TRITICALE BREAD RECIPE | RECIPELAND
From recipeland.com
10 BEST BERRY TRIFLE FROZEN BERRIES RECIPES - YUMMLY
From yummly.com
50 THINGS TO MAKE WITH BERRIES : FOOD NETWORK
From foodnetwork.com
TRITICALE: 3 RECIPES AND 3 RECIPES - RECIPELAND.COM
From recipeland.com
MACERATED BERRIES RECIPE: HOW TO MAKE A MACERATED BERRY TRIO
From masterclass.com
TRITICALE : SUBSTITUTES, INGREDIENTS, EQUIVALENTS - GOURMETSLEUTH
From gourmetsleuth.com
TRITICALE - DEFINITION AND COOKING INFORMATION - RECIPETIPS.COM
From recipetips.com
SEARCH RESULTS FOR 'TRITICALE BERRIES' - COOKEATSHARE
From cookeatshare.com
WORLD BEST PASTA RECIPES: COOKNG TRITICALE BERRIES
From bestpastafood.blogspot.com
BASIC COOKED TRITICALE BERRIES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BERRY RECIPES | ALLRECIPES
From allrecipes.com
CUSTOMER SERVICE - BOB'S RED MILL NATURAL FOODS
From bobsredmill.com
TRITICALE RISOTTO RECIPE | LADIES' HOME JOURN
From recipebridge.com
COOKING FOR ONE: BERRIES FOR DAYS | ALLRECIPES
From allrecipes.com
TRITICALE BERRIES | RECIPES FROM NASH'S ORGANIC PRODUCE - PART 2
From nashsorganicproduce.com
TRITICALE - COOKSINFO
From cooksinfo.com
CUSTOMER SERVICE - BOB'S RED MILL
From bobsredmill.com
TRITICALE | ROYAL LEE ORGANICS
From organicsbylee.com
COOKING WITH WHOLE GRAINS: A PRIMER ON TRITICALE AND A …
From nationalpost.com
RECIPE FOR OLD FASHIONED TRITICALE BREAD - NUTS.COM
From nuts.com
RECIPE: TRITICALE PANCAKES STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
WHAT IS TRITICALE? SHOULD YOU BE EATING IT? | HEALTHY HOME …
From thehealthyhomeeconomist.com
LAMB AND TRITICALE TAGINE RECIPE – RECIPE - FREEPLANT.NET
From freeplant.net
TRITICALE BERRIES | BERRIES, FOOD, NATURAL FOOD
From pinterest.com
OF TRITICALE TRITICALE BERRIES - TRANSLATION INTO FRENCH - EXAMPLES ...
From context.reverso.net
TRITICALE BREAD RECIPE - THINK SMART LINK
From thinksmartlink.com
BERRY TRIFLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
COOKNG TRITICALE BERRIES - PLAIN.RECIPES
From plain.recipes
RECIPE: TRITICALE BREAD STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
TRITICALE INFORMATION, COOKING WITH TRITICALE, - HEALTHYKITCHENS.COM ...
From healthykitchens.com
A WHEAT AND RYE BLEND, TRITICALE IS TASTY AND VERSATILE
From globalnews.ca
BACK TO BASICS: HOW TO COOK RYE BERRIES – ORGANICGRAINS.COM
From organicgrains.com
53 BEST GRAIN, TRITICALE IDEAS | GRAINS, FOOD, HOW TO DRY BASIL
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love