So this recipe is a definite beauty in terms of visual brilliance and it tastes pretty amazing too! With the jewel red colour of the cranberries; the vibrant green of the parsley; the deep purple colour of the Forbidden Rice contrasting with the subtle hues of the wheat berries it makes a perfect dish for any occasion. Feast with your eyes!
- 2 cups pre-cooked Anita’s Organic Hard Red Spring Wheat Kernels (berries)*
- 1 cup pre-cooked Forbidden Rice (black rice)(we used Lotus Foods brand)*
- 2/3 cup Anita’s Organic toasted pecans, chopped
- 1 cup Anita’s Organic Cranberries
- ½ cup freshly chopped parsley
So recently we have been making a very conscious effort to stick to healthy eating in our house. Are we perfect? Far from it, I bake yummy vegan treats so no more needs to be said on the matter! But one of the things I have insisted on is well planned out meals every week, all cooked from scratch with wholesome ingredients and as organic as humanly possible.
This isn’t rocket science and certainly nothing new but it helps to keep us focused on healthy eating and avoids impulse buys and quick fix, maybe not so healthy, meals. So where is this going, oh yes, my menu planning was how I found this recipe. I was looking for a different kind of side dish to accompany almost any meal and happened across this one. It was very quick and simple to make, tasty and could be easily adapted to suit anyone’s taste. Enjoy!
- 2 cups emmer, (see Tip)
- 4 cups water
- 1 teaspoon kosher salt, divided
- 2 tablespoons plus 1/2 teaspoon extra-virgin olive oil, divided
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
This delicious soup reminded me of a trip to Italy many years ago. A hearty soup, packed with flavor and nutrition. The Chickpea Parmigiana really elevates the soup to another level, adding a sharp tang that you would associate with parmesan cheese. This recipe served us well, with 4 large dinner helpings and enough left over for us all to take for lunch the next day.
- 1 cup Anita’s Farro (Emmer) Kernels
- 2 tbsp olive oil
- 4 cloves garlic, peeled and minced
- 1 large yellow onion, finely diced
- 2 stalks celery, finely diced
- 1 large carrot, peeled and finely diced
- 14-ounce can fire-roasted diced tomatoes (I used regular diced tomatoes)
- 2 tsp crumbled dried rosemary
- ½ tsp sea salt
- ¼ tsp ground sage powder
- 8 cups of vegetable broth
During our recipe testing for this month’s newsletter we were trying to find something tasty; stress free and nutritious for a Christmas Eve dinner.
This dish is a perfect winter warmer for any occasion but especially great when you need a ‘no nonsense’, nutritious one pot meal in a hurry. Though I prefer the flavors of this stove top method I have also put all the ingredients in my slow cooker before and it works very well. A great one-pot meal to come home to after a busy day of festive preparation. Enjoy!
For the stew:
- 1 ½ tbsp olive oil
- 1 tsp cumin seeds
- ¾ tsp ground cumin
- 1 ½ tsp ground cinnamon
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp fennel seeds
- 1 tsp dried basil
- ¾ tsp sea salt
- ¼ cup extra virgin olive oil
- 5 cups cooked Anita’s Organic Spelt Kernels (kamut; red fife and emmer all work well in this salad too)
- 3 or 4 ripe tomatoes, diced or 2 cups cherry tomatoes halved
- 2 unpeeled long English cucumbers – diced
- 1 cup finely chopped onions/scallions/chives
- 2 or 3 (or more) garlic cloves, finely minced
- A large handful of fresh herbs chopped finely
- Use any or a combination of: basil, cilantro, parsley, oregano, thyme, savory, or mint.
- Sea salt and fresh ground black pepper to taste
- A handful of crumbled Feta cheese (vegan Daiya Cheese works well if no dairy is required)
Toss gently with 2-3 tsp of balsamic vinegar and serve immediately. Adjust seasonings after tasting. You may find more balsamic vinegar is needed depending on your taste preference.
Delicious recipe, with the savory lentils and subtle tang from the rhubarb – highly recommended by Anita’s Organic Market test kitchen!!
- 1 1/2 cups boiling water
- 3/4 cup Anita’s Organic Green Lentils
- 1 Tbsp organic olive oil
- 3+ cloves of garlic, rough chopped
- 2 cups finely chopped carrot
- 1 3/4 cups finely chopped celery
- 1 1/2 cups finely chopped red onion
- 1/4 cup chopped fresh parsley
- 2 cups chopped fresh rhubarb
- 1 carton chicken or vegetable broth
- 1 bay leaf