It was great to work with my team to celebrate the Whole Grains Sampling Day recently. The idea stemmed from the The Whole Grains Council. Our approach was simple, to educate as many people we possibly can in one day on the benefits of eating whole grains, and also let them taste some unique items along the way. What a success it was. On the menu for tasting was a Black Barley and Edamame Salad, Wheatberry & Farro Salad with Goat Cheese and Cranberries, Quinoa with pepitas & roasted jalapeno, and a Farro Apple Pecan Salad.
It was great to see people try something new, and walk away craving more. Along with having Chef’s avaialble to answer cooking questions, one of our dietitians Angie Perrou was on site to answer plenty of questions, and hand out many information materials.
As far as the food, I’d like to share recipe from the tasting, my personal favorite, the black barley salad pictured below. Black barley has been prized for generations in Ethiopia as a whole grain that can go from field to table without processing, as the edible bran layer is attached to the kernel. It adds nutty flavor and chewy texture to soups, salads, stuffing and pilaf.In addition, it also makes an excellent alternative to rice, or combine it with rice and other grains for rich texture and color.
Black Barley and Edamame Salad (serves 8)Black Barley 2 cup cooked Edamame 1 cup cooked Red Bell Pepper (small dice) 1/4 cup Scallions (thinly sliced) 2T Orange Juice 3T Orange Zest 1 each Salt & Pepper to taste Extra Virgin Olive Oil 1/4 cup Method
- Cook Black barley as per package instructions, Cook Edamame in boiling water in boiling water for about 5 minutes. Cool both of these items under ice cold water to stop the cooking process.
- Combine all other ingredients in a mixing bowl with Barley and Edamame. Adjust seasonings to taste.
Her are some more pictures of our setup on Whole Grains Tasting Day. Special thanks to our dietitian Angie Perrou and Black Hat Chef John -Steven Longe, for making this event a success.