Cooking with wheat
Dear TEAM: I would be interested in obtaining recipes for using wheat. – E.J., Camrose, Alta.
Dear E.J.: Recently I received a copy of Wheat Foods of the World, an international cookbook published in celebration of the Canadian Wheat Board’s 60th anniversary. The recipes included in the book were obtained by the board from over 50 countries with which it deals. All the recipes were to include Canadian wheat or be served with a wheat-based accompaniment, and to be authentic recipes, representative of the country that submitted them. There is an interesting assortment of foods using a variety of wheat flours, whole kernels, couscous, semolina (cream of wheat) and pastas.
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Recipes are divided into four groups – appetizers, entrees, desserts and festive or traditional. The index at the back of the book lists recipes by name, by contributing country or by type of food.
Unfortunately, some ingredients may need to be substituted or sought out in ethnic specialty shops. It is also unfortunate a consistent measurement system was not used throughout the book. The result is a confusing mixture of measurements from cups to grams to package sizes, that include fractions and decimals. A plus for the book is that many recipes have interesting cultural background information.
Net proceeds from the sale of the book are being donated to the Canadian Foodgrains Bank. And for every $1 raised, the Canadian International Development Agency will give $4 to the foodgrains bank to feed the world’s hungry. Copies of Wheat Foods of the World are available from The Prolific Group, 150 Wyatt Road, Winnipeg, Man., R2X 2X6.
One of the recipes in the book that caught my attention was “Locro” from Argentina. Traditionally this is a thick soup made by boiling the dry kernels of white hulled corn until tender, then adding meats and vegetables such as sweet potatoes, squash, potatoes or dry beans. Locro is a mildly flavored and lightly spiced dish. The soup is served with a fried sauce made with lard or other fat. A whole wheat locro variation has been included in the cookbook.
Whole wheat locro
2 cups whole wheat 500 mL
kernels (soaked in water overnight)
7 ounces bacon, 200 g
cubed
2 onions, medium, 2
finely chopped
2 scallions, chopped 2
2 sweet peppers, in 2
fine strips
2 tomatoes, whole, in 2
fine wedges
2 fresh ears of corn, 2
in thin rounds
1Ú2 cup potatoes, 125 mL
peeled and cubed
1Ú2 cup sweet potatoes, 125 mL
peeled and diced
1Ú2 cup squash, peeled 125 mL
and diced
salt and pepper to taste
Pick wheat kernels carefully and wash several times until water comes out clear. Parboil in water, just to cover, not more than five minutes. Cool, drain and discard water.
Put in a large pot, with four litres of water, bacon and onion. Bring to a simmer and cook over very low heat for about two hours or until whole wheat kernels are tender and barely opened. Add the rest of the ingredients and cook until potatoes and corn are tender. This type of locro must come out rather thin and mildly flavored. Serve hot, in tureen, as a soup.
There were no specific ingredients for the lard sauce to be served with the locro, just the following suggestions. The sauce is made mainly with a generous amount of lard, chili or hot red pepper (powdered or crushed), some paprika, cumin, fresh or dry coriander leaves and crushed coriander berries, garlic, parsley, scallions, onions, even tomato or tomato paste and fresh sweet pepper. A salsa sauce would be a good low fat alternative.
Possible variations :
- Omit bacon for meatless dish.
- Omit tomatoes. During first half of cooking time add one teaspoon (five mL) of baking soda to help open wheat kernels.
- Add other vegetables such as zucchini, leeks, turnips, carrots, cassava root, green beans, cauliflower or cabbage.
- Substitute bacon with sausages, lean beef, lamb or mutton.
Bulghur wheat
The next recipe is an adaptation of one from Sabest, Bulghur Wheat Cookbook by Sandra Finley, Centax Books.
Bulghur is wheat that has been steamed, then dried before being crushed into different grinds. This is an interesting salad that is similar to a rice salad.
Chicken and bulgur salad
1 cup bulghur 250 mL
2 cups diced, 500 mL
cooked chicken
4 green onions, 4
sliced
2 tomatoes, diced 2
2 teaspoons basil 10 mL
1 tablespoon parsley 15 mL
1Ú2 teaspoon mint 2 mL
dash of rosemary
2 cloves garlic, 2
minced
1Ú3 cup olive oil 75 mL
1Ú4 cup white vinegar 50 mL
1Ú2 teaspoon each salt 2 mL
and pepper
Soak bulghur with boiling water for 20 minutes. Gently combine with chicken, green onions, tomatoes, basil, parsley, mint and rosemary. Stir together garlic, oil, vinegar, salt and pepper. Pour over bulghur mixture and lightly toss to mix. Let sit at room temperature for 30 minutes to let the flavors develop before serving. Serve in a lettuce-leaf-lined bowl.
Relish season
Dear TEAM: Do you have a plain horseradish recipe with just vinegar and salt? – W.F., Herschel, Sask.
Dear W.F.: This is a basic horseradish relish recipe from the Ball, Blue Book, The Guide to Home Canning and Freezing, 1979.
Horseradish relish
1 cup grated 250 mL
horseradish
1Ú4 teaspoon salt 1 mL
1Ú2 cup vinegar 125 mL
Wash horseradish roots thoroughly, and remove the brown, outer skin with a vegetable peeler. The roots may be grated or cut into small cubes and put through a food chopper or a blender. Combine ingredients. Pack into hot, sterilized jars. Seal tightly. Store in refrigerator.
