Cookng Triticale Berries Recipes
TRITICALE WITH SMOKED TROUT AND ARTICHOKES IN A LEMON TAHINI DRESSING
**Make ahead:** Store, covered, in the fridge for up to 2 days. **Save time:** Use 2 2/3 cups cooked triticale berries and omit soaking and cooking the raw grains.
Provided by Bruce Weinstein
Yield Serves 4
Number Of Ingredients 10
Steps:
- 1. Soak the triticale berries in a big bowl of cool water for at least 8 and up to 16 hours. Drain the berries in a fine-mesh sieve or small-holed colander set in the sink, then pour them into a large saucepan. Cover with more water, until they're submerged by several inches. Bring to a boil over high heat. Reduce the heat to low and simmer until tender, about 45 minutes. Drain once again in that sieve or colander; rinse with cool tap water until the grains are at room temperature. Shake the colander to drain the berries.
- 2. Place the lemon juice, tahini, vinegar, mustard, salt, and pepper in a mini food processor or blender. Turn it on, then drizzle in the oil in dribs and drabs to make a rich dressing. You can also make this dressing in a small bowl with a whisk, but you'll need to give your forearm a workout. Whisk the first ingredients together, then whisk in the oil in a very small, steady stream.
- 3. Pour the cooked triticale into a large bowl. Pour and scrape the salad dressing into the bowl as well. Add the artichoke hearts and smoked trout. Stir gently to avoid breaking the trout into minuscule threads but nonetheless make sure everything's well combined.
COOKNG TRITICALE BERRIES
Grown in the northwest US, triticale berries are a hybrid of wheat and rye. Store dry Triticale in tightly sealed plastic or glass containers in a cool, dry, dark cabinet for up to 6 months. most recipes recommend over night soak, though not all. some lead more toward 1c grain to 4 c water.
Provided by Halliy
Categories Grains
Time 40m
Yield 1 pot, 8 serving(s)
Number Of Ingredients 2
Steps:
- Combine the triticale and 2-1/4 cups of the cold water in a medium-size saucepan. Cover and soak at room temperature overnight.
- The next day, add the remaining 1 cup of water to the pot and heat to boiling. Reduce the heat to medium-low, cover and cook until tender, 40-50 minutes. Drain the Triticale and set it aside to cool. If possible, let it rest in the refrigerator for a day before using. Triticale may be stored up to 3 days in the refrigerator, in a bowl covered with plastic wrap.
- There are approximately 3 3/4 cups per pound.
Nutrition Facts : Sodium 1.9
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