Thanks to everyone for making suggestions for the wholegrain challenge. There's wholewheat pasta in the larder, waiting to be cooked, and Olive Oyl sent me this recipe for a terrific millet loaf, really delicious for lunch today, and very easy to make. More than anything, I feel confident now that I can rise to this challenge (even if I don't manage every meal!)
2 grated carrots
2-3 grated courgettes
1 chopped onion
1 crushed clove of garlic
1 tbsp sesame seeds
1 tbsp sunflower seeds
1 tsp ground cumin
1 tsp coriander
1 tbsp soy sauce
Dry roast the millet until it's smoking and just beginning to turn brown, then add the water and bring to the boil. Simmer for 20 minutes, adding more water if necessary. Leave to cool for 15 minutes. You want to end up with a sticky texture which will hold everything together.
Gently fry the onions, then add the spices, garlic, carrots and courgettes. Cook down for 10 minutes or so, then add the seeds.
Mix the millet and vegetables together, and add the soy sauce. Press this into a greased loaf or cake tin. I used a lovely Le Creuset paté form I was given decades ago, but I could just as easily have used a smallish cake tin. Press it down firmly, and bake for 25 minutes at 200C. As you can see, it turned out perfectly - I left it for about half an hour, so that it was lukewarm when we ate it.
This is delicious with tahini sauce. Olive Oyl says salsa works too, and I will try that tomorrow, as there's some left over.
Put a couple of spoons of tahini in a bowl. Add the juice of a lemon and stir. At first, it will become alarmingly stiff, but loosen it with a little water, until you get the consistency you like. Add a little crushed garlic if you'd like.
Links to related posts
Whole grains challenge
Ballymaloe brown bread
Poached barley with herbs
Quick oat loaf
Oatcakes (with smoked trout paté)
A plain spelt loaf
"Instant" spelt loaf from Gilchesters farm, Northumberland
Links to people who've helped with this challenge
Meg Wolff at Becoming Whole has written a really useful post on whole and cracked grains ... and thanks to Charlotte at Great Big Veg Challenge for the link, and also for this tip: quesadillas made with whole grain tortilla have a better texture than the white flour tortillas.
Olive Oyl doesn't have a blog, so I can't make you a link, but here's the whole of her really useful comment on my wholegrain challenge post:
I too shared your dread about wholemeal pasta but I PROMISE that once you start you will consider white pasta the equivalent of Mothers' Pride bread. Wholewheat pasta can take really strong flavours, lots of garlic, anchovy, strong tomato sauces, your lentil sauce. A good compromise is "semi-whole" which is good for much lighter sauces or salads.
Tabbouleh (bulgar) is very easy, fab with fish and a good salad to keep for a few days in the fridge. Millet, super grain, good as porridge, also makes a good "loaf" or burger.
Another book recommendation!...."Healing with Whole Foods" - Paul Pritchford, a HUGE tome, the recipes can be a little austere and the eastern medicine bent may not be your thing but, it is the most fantastic reference book if you interested in food, nutrition and health.
Links to the whole grain challenge
Culinate - where it all began
How to eat more whole grains - also at Culinate
Field Trip: WSU Discovery Garden - Monday of this week found me in the car heading north, Seattle suburbs giving way to open fields, farmhouses, barns: the Skagit Valley. About an hour north...
7 hours ago