Sweet Barley Pilaf

Barley growing in the field

We got quite a treat this week: Isabelle from the Sequim Food Bank tried out this recipe using Nash’s barley and shared some with us. It’s totally tasty!

Serves 6.

1 Tbsp. olive oil
1 medium onion, diced (2 cups)
4 mushrooms, sliced (1 cup)
1 celery stalk, diced
1/2 cup slivered almonds (or other nuts)
1 cup barley or other whole grain
1/4 cup raisins, golden or black
Dash of salt
1 Tbsp. each fresh rosemary and marjoram, minced, or 1/2 tsp. dried
2 1/2 cups chicken or vegetable broth, low-sodium

In large saucepan, heat olive oil and saute onion until translucent. Add mushrooms, celery and almonds. Cook 3-5 minutes.

Stir in barley, raisins and seasonings until barley is coated with other ingredients.

Add broth and bring to a boil for 2 minutes, cover and reduce heat to simmer for 55 minutes.

We thank Well-Fed Me for this recipe, and also Isabelle from the Sequim Food Bank for calling our attention to this delicious 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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Spinach Feta Brown Rice Bowl

Spinach in the field

Here comes the spinach!

Here is a nice easy spring dish and a great way to get spinach in for lunch or dinner. Try substituting Nash’s wheat berries for the brown rice for a more local option. Soak it overnight, drain, and then follow the directions below.

2 tablespoons olive oil (divided)
1 cup plain brown rice or Nash’s wheat berries
1 onion or 1 bunch spring onions
1 large bunch of spinach
1 bunch or large handful fresh dill
2-4 ounces feta cheese, diced

Heat 1 tablespoon olive oil in saucepan over medium flame. Stir in rice (or pre-soaked grain) and heat gently, stirring often, about 1 minute. Add 2 1/8 cups water to the pan. Bring to a boil, reduce heat to low, cover pan, and cook for 45 minutes.

While rice cooks, heat remaining olive oil in a large skillet over medium flame. Add onions and cook, stirring occasionally, until translucent. Stir in chopped spinach, dill, and a little salt and cook, stirring occasionally, until spinach is just wilted (about 1-2 minutes). Stir feta and spinach into the cooked rice. Adjust salt if necessary.

Recipe adapted from From Asparagus to Zucchini, published by the Madison Area Community Supported Agriculture Coalition.

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How to Sprout Whole Wheat Berries


Sprouted wheat berries have a surprisingly high nutrient value. And they’re easy to make!

Place 1/4 cup wheat berries in a quart canning jar and fill with lukewarm water.

Place a double thickness of cheesecloth over the mouth and secure the jar with ring or rubber band.

Drain water through cheesecloth, fill again & let soak for 2 hours.

Drain, rinse again and drain.

Place jar on its 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 fridge. Enjoy!

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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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Creamy Wheat Berry Cereal

sprouted wheat berries in jar

Soak your wheat berries overnight to reduce the cooking time.

1 1/4 cups old-fashioned rolled oats
1/2 cup raisins
2 cups milk
1/8 teaspoon salt
1 1/4 cups cooked wheat berries (see below)
2 teaspoons brown sugar
1 teaspoon ground cinnamon
1/4 cup slivered almonds, toasted in dry skillet 2-4 minutes

Bring milk to a boil in a medium saucepan over medium-high heat. Stir in oats, raisins and salt. Reduce heat to low, cover, and cook 3 minutes. Stir in cooked wheat berries (see below) and cook until heated through, about 1 minute. Sprinkle with toasted almonds and serve.

To cook wheat berries

Toast 1 cup wheat berries (optional) by baking at 375 degrees F on a baking sheet for about 10 minutes. Transfer them to a sauce pan and add 3 cups water and a big pinch of salt. Bring to a boil, reduce to simmer, and cover. After 45 minutes, taste a few after they’ve cooled. They should be chewy but not tough. If necessary, continue cooking and check the wheat berries every 5-10 minutes. When done, drain the berries in a strainer. If not using right away, store in a tightly covered container in the refrigerator for up to a week.

If you want to cook berries with rice for a pilaf (or cut the cooking time by about 15 minutes or so), soak them for 6-12 hours so the berries and rice cook at the same rate. Wheat berries taste great in both sweet or savory dishes. Have fun experimenting with them!

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Wheat Berry Casserole

Serves 4

2 cups Nash’s soft white wheat berries, sprouted
1/2 teaspoon dried thyme
3 cups beef or chicken stock
1/2 teaspoon dried rosemary
1 teaspoon sea salt
1/2 teaspoon dried green pepper corns, crushed

Place 2 cups sprouted berries in a flameproof casserole with stock and salt. Bring to a boil and skim.

Add thyme, rosemary and peppercorns and boil vigorously until liquid has reduced to the level of the wheat.

Transfer to a 250-degree oven and bake for about 4 hours or until berries are tender.

We thank Nourishing Traditions by Sally Fallon for this recipe.

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Zesty Wheat Berry and Black Bean Chili


In 2014, Nash’s grew a limited quantity of black cocos beans, which would go wonderfully in this lovely chili.

2 tablespoons olive oil, extra-virgin
1 large yellow onion, chopped
1 large yellow bell pepper, chopped
5 cloves garlic, minced
2 teaspoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon oregano
1/2 teaspoon sea salt
1/2 teaspoon ground pepper
1/2 pound black beans, soaked
1 pound tomatoes, diced
1 jalapeno pepper, seeded and minced
2 cups vegetable broth
2 teaspoons light brown sugar
2 cups wheat berries, cooked
Juice of 1 lime
1 avocado, diced
1/2 cup cilantro, chopped

Pour dry beans into a medium sized container with lid, and fill with water to cover beans plus some. Cover container and soak overnight (either in refrigerator or on stove top).

Next day, drain beans and add fresh water, enough to cover beans plus some. Uncovered, heat to boiling then reduce to maintain simmer. Cook until soft, approximately 1 hour. You may need to add water to keep beans covered during the cooking process. Drain and set aside.

At the same time, place wheat berries and 4 1/2 cups salted water in a saucepan and cook, uncovered, over low heat approximately 1 hour, or until berries are soft. Drain and set aside.

In a dutch oven or soup pot, heat oil over medium-high heat. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes.

Add beans, tomatoes, jalapeno, broth, and brown sugar.

Bring to a boil then reduce heat, cover, and simmer for 25 minutes.

Stir in cooked wheat berries and beans and heat through, about 15 minutes more.

Remove from heat and stir in lime juice.

Ladle into serving bowls and garnish with avocado and cilantro.

We thank Annie McHale for this recipe.

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Whole Wheat Bread


Try this recipe for a classic whole wheat bread using Nash’s freshly ground hard red wheat flour. This recipe was submitted by one of our happy customers — please let us know if you have a recipe you’d like to share!

The Sponge
2 tablespoons active dry yeast
1 cup lukewarm water
A drop of molasses
2 cups Nash’s Hard Red Wheat flour

Dissolve yeast in water. Add molasses and let stand 5 minutes. Beat in the flour. Cover with a towel and let rise 30-60 minutes. When the sponge rises, prepare the mix.

The Mix
1 cup cracked wheat berries
1 cup boiling water
2 teaspoons salt
1/4 cup sweet butter
1/4 cup molasses
1/2 cup seedless raisins

Combine all ingredients. Let stand 30 minutes covered, and 30 minutes uncovered. Beat into risen sponge (100 strokes with a spoon).

Add 3-4 cups Hard Red Wheat flour, 1/2 cup at a time, graduating from a wooden spoon to hand mixing as dough thickens. When all the flour is added, turn out the dough on to a floured surface and knead it a good 15-20 minutes. Add small amounts of extra flour if dough is sticky. Return the kneaded dough to an oiled bowl, roll it around in the bowl so that it gets all nicely oiled, and let it rise, covered with a towel, until its bulk has doubled, about an hour.

Punch down the risen dough, turn it out onto a floured surface and knead it another 15-20 minutes. Form your desired loaves, place them in well-buttered bread pans, cover with a towel, and let rise until doubled in bulk one more time.

Preheat oven to 375 F. Brush top of loaves with melted butter just before baking. Bake for 30-40 minutes, or until loaves sound hollow when tapped. Remove from pans right away so the crust can crisp. Allow to cool for 10 minutes for easier slicing.

We thank The Enchanted Broccoli Forest by Mollie Katzen for this recipe.

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Massaged Kale Salad

The concept behind “massaging” kale with salt, lemon juice and olive oil is that the kale leaves will soften and relax, not just because you are rubbing them with the citrus juice and oil, but because the acid in the juice helps breaks down fibers in the kale and makes it taste sweeter.

lacinato kale

Even your kale deserves a good massage. Any type of kale will work well with this recipe — try them all to find the one you like best!

1 bunch Nash’s kale, any type
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon honey or maple syrup (optional)

De-stem one bunch of Nash’s kale and break the leaves into bite-sized pieces. Mix them with salt and lemon juice. Massage the leaves thoroughly for about 5 minutes, then add olive oil and massage for 1 minute more. The kale should be noticeably softer and darker. You could also add honey or maple syrup if you prefer a slightly sweeter salad. Yes, your hands will be oily, but your kale will love you for it!

Toss kale leaves with:

• Toasted nuts (pine nuts, almonds, pecans)
• Dried cherries, currants, or cranberries
• Grated Parmesan or Romano cheese, or crumbled Feta
• Sprouted quinoa or cooked whole Nash’s triticale or wheat berries
• Sliced radishes, baby white turnips, cucumbers, or zucchini

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