About Nash’s Triticale Berries

triticale berries

Use triticale in place of rice or in salads for healthy, satisfying nutrition!

Triticale is a hybrid cross between wheat and rye grains. Rye has always been a hearty crop, able to withstand rough conditions such as poor soil, flooding, and drought. The grain also grows rapidly. The triticale hybrid was developed just over a century ago to capitalize on the unique nutritional benefits and hearty growing characteristics of rye blended with the desirable characteristics of wheat for bread making. It is better at reducing soil erosion and can capture excess soil nitrogen more readily than just wheat or rye.

Rye is a rich and versatile source of dietary fiber, especially a type of fiber called arabinoxylan, which is also known for its high antioxidant activity. Research indicates that consuming whole grain rye has many benefits including: improved bowel health, better blood sugar control and reduced risk of type-2 diabetes, as well as overall weight management and an improved satiety (feeling full longer after eating). So, this handy little hybrid grain is good for you and the planet, and still offers you the characteristics of wheat and wheat products that you’ve grown to love.

Get more information about triticale from The Whole Grain Council.

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Triticale berries with baby bok choy and onion comfit

triticale1 cup triticale berries, cooked
2 bunches baby bok choy
1 bunch spicy radishes
1/4 cup onion comfit (see below)

To cook berries, soak them overnight in 1 1/2 cups water. Drain the water and place berries in a medium sauce pan. Add 2 cups water and cook on medium heat for 45 minutes to 1 hour. Once cooked, let cool down.

Meanwhile, slice baby bok choy into quarters, place on a grill and cook till they start getting nice grill marks. Let cool. Clean and slice radishes.

Mix all ingredients together in a bowl starting with berries and adding onion comfit, radishes, and grilled baby bok choy. You can also use fresh herbs like parsley or cilantro to garnish.

Onion comfit
2 large red onions, sliced thinly
1/2 cup red wine
1 tablespoon chopped garlic
2 tablespoons brown sugar
1/4 cup balsamic vinegar
1/2 teaspoon salt

In a medium sauce pan place sliced onions and a little bit of oil, and cook on medium heat till translucent, about 15 minutes. Add remaining ingredients, reduce heat to low and cook, stirring often until the liquid has been reduced, about 20 minutes. Store in fridge until ready to serve. Use on sandwiches or with a hummus dip.

We thank Nash’s Farm Chef Karolina Tracz for this recipe.

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Tangy Parsley Grain Salad

curly parsley and Italian parsley

This is a great way to use up leftover grains and give them new life!

3 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon fine sea salt
1 clove garlic, grated
1/4 cup olive oil
1 cup grain, cooked and cold, such as basmati rice or Nash’s wheat berries or barley
5 cups Italian parsley with tender stems, roughly chopped
1 cup almonds, toasted and roughly chopped
1/2 cup sweet onion such as Walla Walla, finely diced
Zest of 1 lemon
Dashes hot paprika for garnish (optional)

Make the dressing right in the serving bowl. Combine the lemon juice, mustard, honey, pepper, salt and garlic in a large bowl and whisk to combine. Slowly add the olive oil, whisking until emulsified.

Reheat the rice until steaming. Add the parsley to the dressing and toss to combine. Add the rice, almonds, onions and lemon zest, and toss well. Serve garnished with a couple dashes of hot paprika if desired.

We thank FoodNetwork.com for this recipe.

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Triticale and Squash Risotto

winter squash: delicata, sweet meat, sugar pie pumpkin, lower salmon river

Which squash is your favorite in triticale risotto? Let us know in the comments below!

2 cups triticale berries, soaked for at least 8 hours and drained thoroughly
1 tablespoon butter, melted
1 medium butternut, acorn or delicata squash, peeled, seeded and diced
2 x 14-1/2-ounce cans chicken broth
1/4 cup water
1 tablespoon olive oil
1 1/2 cups chopped onions
1 tablespoon finely chopped garlic
1/2 cup white wine
3/4 pound winter greens (kale, chard, collards), trimmed and leaves chopped
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon freshly ground nutmeg
1/3 cup freshly grated parmesan cheese

Heat oven to 425 degrees F. Cover triticale with fresh water and boil for 20 minutes. Drizzle melted butter over squash on a jelly roll pan; toss. Bake 25-35 minutes or until tender and browned. Bring broth and water to a simmer in a saucepan. Heat oil over medium-high heat in a large pot; add onions and cook 4-6 minutes or until tender and lightly browned. Add garlic and cook 1 minute. Add wine and cook 1 minute more. Stir in drained triticale and cook until wine is absorbed. Reduce heat to medium and gradually add broth mixture half a cup at a time, stirring, until liquid is absorbed and triticale is tender, 12-17 minutes. Stir in the squash, greens, thyme, salt, pepper and nutmeg; cook, stirring, 4-5 minutes or until greens are tender. Stir in grated parmesan. Serve immediately. Makes 6 servings.

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Kale & Triticale Risotto

lacinato kale, bunched

Risotto isn’t just for rice anymore — make your risotto with one of Nash’s whole grains, like our nutty triticale.

1/2 pound Nash’s triticale berries
1 bunch lacinato kale leaves, ribs and stems removed
1 tablespoon extra virgin olive oil, divided
2 cups veggie or chicken broth
1 medium shallot, sliced
1/2 tablespoon butter
2 cloves garlic, sliced
3 ounces Parmesan cheese

Wash and soak berries overnight. Cook as you would rice (1 part grain, 1 1/2 part water) for about 1 hour or until tender. Drain and coat with a bit of olive oil.

Coarsely chop kale and reserve. In large sauce pan, warm oil on medium heat and add shallot. Cook about 2 minutes, then add kale and wilt together for 2 minutes, then add garlic. Saute 30 seconds, stirring occasionally, then add broth and simmer about 10 minutes or until broth is mostly absorbed. Add butter, Parmesan cheese and cooked triticale.  Add salt and pepper to taste.  Garnish with chives and more Parmesan cheese if desired.

We thank Mike Shethar, formerly of Nash’s, for this recipe.

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Hopping Nash Fritters

mixed radishes

Named for “Hopping John Fritters,” these patties are supposed to bring good luck to those who eat them on New Year’s Day.

1 cup Nash’s dried fava beans, blanched
1 cup triticale berries, cooked
2 cups dried black-eyed peas, cooked
1 pound Nash’s sweet Italian sausage
1 medium onion
1 bunch parsley
1 teaspoon salt
1 teaspoon pepper
1 bunch purple radishes
1 teaspoon or less cayenne pepper
Bread crumbs

Soak fava beans overnight in 2 cups water, drain and cook for 45 minutes to 1 hour. Soak triticale overnight in 2 cups water, drain and cook in 1 1/2 cups of water for 45 minutes to 1 hour. Soak black-eyed peas overnight in 4 cups water, drain and cook in 3 cups water for about 1 hour on medium heat.

Saute pork in medium skillet, add chopped onion, chopped parsley, salt,
pepper and sliced radishes. Let cook for about 15 minutes on medium heat. Once the sausage turns golden brown, turn off heat and let cool.
Drain cooked berries and black-eyed peas (make sure there is no liquid on bottom of cooking dish). Let cool.

In a separate bowl, combine triticale berries, black-eyed peas and sausage combo. Mash together just so the beans start to break apart. Add fava beans and cayenne pepper. Mix all together and form patties. Add some bread crumbs so they hold together well. If you like a gluten-free option add a little bit of almond meal and it will act as a binder. Pan fry and enjoy the good luck that local foods bring to your table.

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Triticale Berries with Basil Oil and Seasonal Greens Stir Fry

Triticale Berries
Rinse berries well and soak overnight. Drain and simmer in water for 1 hour.

Basil

Imagine the aroma in our basil greenhouses — and imagine that same lovely scent in your own kitchen.

Basil Oil
1 1/2 cups (packed) fresh basil leaves
3/4 cup olive oil

Blanch basil in boiling water for 10 seconds. Drain and rinse under cold water. Pat basil dry with paper towels. Transfer to blender, add oil and puree until smooth. Transfer to small bowl and season with salt and pepper. Cover and chill. Can be made up to 3 days ahead. Let stand at room temperature for 30 minutes before using.

Seasonal greens
1 bunch garlic scapes
1 bunch chopped rainbow chard
1 bunch spinach
1 bunch baby dill
1 1/2 pounds fava beans, husked and blanched
2 tablespoons oil
Splash apple cider vinegar or other vinegar

In a medium skillet, saute garlic scapes and 1 cup cooked triticale berries in 2 tablespoons oil. Once berries start to turn golden brown, add fava beans, rainbow chard, baby dill and spinach. Cook for about 10 minutes, stirring frequently. Once the greens cook down, add a splash of vinegar. Take off stove, plate up, and drizzle with basil oil.

For a more meaty option, serve with Nash’s spicy Italian sausage, made into patties and pan fried. Makes a great sweet and spicy combo!

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Pork and Cabbage Raab Stirfry

green cabbage raab

Cabbage raab is as beautiful to the eye as it is to the taste.

Several slices bacon or pork belly
4 cloves garlic, chopped
2 bunches cabbage raab (or other raab), bottom ends trimmed
Dash olive oil
Salt and pepper to taste
Cayenne to taste (optional)
Brown rice or cooked whole grains

Cut several slices of bacon or pork belly into small pieces and sauté with garlic in a frying pan until the bacon starts to brown. Remove and set aside.

Wash raab and trim off the bottom ends. Cut the rest—stalk, leaves, florets and all—into 1-inch pieces. Add a little olive oil to the pork drippings and sauté the raab until it starts to wilt. Cover and let it cook for a few minutes more until tender.

Remove from heat and stir in pork and garlic. Add salt and pepper to taste, and a little cayenne if you like a bit of a kick. This tastes great on a bed of brown rice, or on cooked whole grain, like triticale or rye berries.

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Kale & Triticale “Risotto”

lacinato kale, bunched

Risotto isn’t just for rice anymore — make your risotto with one of Nash’s whole grains, like our nutty triticale.

1 pound Nash’s triticale berries
2 bunches lacinato or red kale leaves, ribs and stems removed
2 tablespoons extra virgin olive oil
5 cups veggie broth
2 medium shallots, sliced
1/2 tablespoon butter
3 cloves garlic, sliced
6 ounces Parmesan cheese

Wash berries and soak them overnight. Cook as you would rice (1 part grain to 1 1/2 parts water) for about 1-2 hours or until tender. Drain and coat with a bit of olive oil. Coarsely chop kale and put aside. In large sauce pan, warm oil on medium head and add shallots. Cook about 2 minutes, then add kale and wilt together for 2 minutes, then add garlic. Saute 30 seconds, stirring occasionally, then add 4 cups of the broth and simmer. Simmer about 10 minutes or until broth is mostly absorbed, then add butter, 4 ounces Parmesan cheese and cooked triticale. Adjust to remaining stock, and more butter, salt and pepper. Garnish with chives and Parmesan cheese as desired.

We thank Mike Shethar, formerly of Nash’s, for this recipe.

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Triticale Breakfast Cereal

Cooking whole grain triticale or wheat berries in the crock pot is fantastic because they can cook on low overnight and be perfect in the morning! They freeze really well too, which means we keep them in Tupperware and pull out small portions as needed to minimize cooking time on busy mornings!

Whole grain triticale berries

You can use any of Nash’s whole grains for breakfast, but my favorite is triticale because of its hearty, nutty flavor.

Triticale Breakfast Cereal

Optional: Soak 2 cups of whole rinsed triticale or wheat berries for several
hours or overnight.

Combine in crock pot 4 cups of water with soaked (or unsoaked) whole
grains. Cook on low for 7-9 hours.

Enjoy whole cooked grain as a breakfast cereal with your favorite toppings, including bananas, cinnamon, cardamom, honey, maple syrup, yogurt, Dungeness Valley Creamery raw milk, nuts, ground flax seeds, freshly grated ginger, dried fruit, etc.

We thank Brigid Walsh for this recipe.

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