Middle Eastern Influenced Kernza®

Directions

In Advance:

1. Soak 80g (½ Cup) of Kernza and ¼ Tsp. Salt with enough water to cover completely for a minimum of 8 hours. Up to overnight.
2. Slice Eggplant into “coins” or “planks” (bisections), salt each side of slice, lay flat between two layers of paper towels (or on a resting rack), and let sit for at least an hour up to over night.
3. Dice sliced eggplant and fry in ½ inch of olive oil over medium high heat.
4. Drain diced/fried eggplant on paper towels. Salt while hot.
5. Prep. yogurt
6. Blend Spices

Method (Using Soaked Kernza)

1. Add oil and pine nuts to sauce pot, and heat together on medium heat until nuts are a light golden brown. Stir Constantly!
2. Remove pine nuts, and reserve oil.
3. With the reserved oil and same sauce pot, heat on medium, and add the diced onion. Sweat until just beginning to turn translucent.
4. Add garlic and stir for about 30 seconds.
5. Add spice blend, bay leaf, clove, and cardamom, stir for another 30 seconds.
6. Add Kernza and salt. Stir until combined.
7. Pour in chicken stock. Stir until combined.
8. Bring mixture to a boil, cover, and drop heat until mixture is at a steady simmer.
9. Cover pot, and set timer for 30 minutes.
10. After 30 minutes, remove lid and if necessary, continue stirring over heat until the liquid coats the grain and does not pool or leech out of the mixture.
11. Remove pot from the heat, add in red pepper, fried eggplant, parsley/mint, and mix to combine
12. Adjust salt to your liking.
13. Serve “family style” with yogurt on the side, or individually by spooning Kernza on top of a thin layer of yogurt.
14. Garnish with Parsley and Mint (torn or whole).
15. Enjoy warm!

Yogurt Method:

1. Finely mince dill and mint
2. Combine all ingredients in small mixing bowl. Whisk to combine.
3. Adjust salt & lemon to your liking.