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!
Jabez VanCleef
I am attempting to prevent usage of any sodium-based salt in my diet. Will the use of potassium chloride salt, substitute in any way affect the performance of your recipe?
JTE
For all the pressure-cooker cooks out there, whole kerza cooks perfectly without any pre-soaking with 20 minutes of pressure cooking. My ratio is 1.5 water to 1 kernza, plus 1+ Tbl of olive oil. Bring to pressure, cook at pressure for 20 minutes, natural release of pressure (meaning, just take the pot off the heat and let it sit until the pressure releases by itself). This is for near sea level. High altitudes might be a little different.
Linda Watson
@ Martha, the ingredients are in the left column: 1 cup grain to 1.5 cup water. I missed it at first too.
Rodney
Looking for a recipe using Kernza to make a pumpernickle like bread.
Thank you.
Martha J Hewett
Nevermind – I see it in the blue box. ;-}