- 1 1/2 Cups H2O, plus additional to cover Kernza during soak
- 1 Cup Kernza berries. Washed & dried.
- 1/2 tsp. salt + pinch T.T. (To Taste) at end of cook
- 350g H2O, plus additional to cover Kernza during soak
- 175g. Kernza berries. Washed & dried.
- 3g. salt + pinch T.T. (To Taste) at end of cook
Kernza is extremely versatile. Not only can it act as a substitute for most grains in any given recipe, the fact that it has an outstanding flavor/aroma will give the dish you’re preparing much more depth. To add to this versatility, Kernza can be “par-cooked” ahead of time with just water and a little salt. With the par-cooked grain in your arsenal, all one needs to do is add any combination of veggies, proteins, or seasonings on hand (think left-overs), and enjoy as a chilled salad or heated as a quick stir fry.
The grain itself is fairly resilient, and can easily handle a second heating. It pairs well with harder spices such as cinnamon, allspice, clove, etc. along with honey, brown sugar, and brown butter, but it is by no means limited to that profile. There really is no limit as to what Kernza works well with!
- Place Kernza in vessel
- Add enough water (room temp. or below) to completely submerge grain by at least ½ inch.
- Add 3g. salt, stir until dissolved.
- Place container in fridge over night or between 10-12 hours.
- Once soaked, remove container from fridge, and skim any chaf/unwanted particles from surface of water.
- Drain Kernza and rinse briefly with tap water
- Place kernza in a small sauce pot, and add 1-1/2 C (350g) water
- Add small pinch of salt, stir until dissolved
- Turn stove on high, and bring to a boil
- Once boiling, reduce to simmer, and cover
- Cook at a simmer between 25-30min., or to desired tenderness
- Stir occasionally if bubbles begin to spill over the top of the pot
- Adjust salt to taste
- Consume immediately, or if saving for later, spread cooked kernza on a baking sheet or flat surface, and cool in refrigerator.
- Once cool, store in covered container up to 1 week
Pressure Cooker Method
- Soak, drain, rinse using method above
- Place Kernza, 1-1/2 C (350g) water, and small pinch of salt in pressure cooker
- Cook on high pressure for 15 minutes.
- Once time is up, and vessel is depressurized, adjust salt to taste
- Consume immediately, or store in fridge according to steps above.