Whole Grain Recipes

By Wendy Gordon

WHOLE WHEAT CHOCOLATE CHIP COOKIES

These chocolate chip cookies have a bit more going for them than the traditional chocolate chip cookie. The whole wheat flour lends a moistness and chewiness, yet leaves the outside of the cookie crisp.

• 3/4 cup butter
• 2 cups light brown sugar
• 1 1/2 tsp. vanilla
• 2 eggs
• 2 cups whole wheat pastry flour
• 1 cup all purpose flour
• 3/4 tsp. baking soda
• 1 tsp. salt
• 2 cups semisweet chocolate chips

1. Preheat oven to 375 degrees.
2. In a large bowl, cream together the butter and sugar until light. Add the vanilla and eggs, one at a time, beating to blend.
3. In a separate bowl combine flours, baking soda and salt. Gradually blend into the creamed mixture, beating until smooth.
4. Stir in chocolate chips.
5. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake for 8-10 minutes or until cookies are lightly browned (if you are unsure, err on the side of underbaking).
6. Allow to cool for five minutes before removing from cookie sheet to wire rack to cool completely.

FRUITED BULGUR SALAD

This yummy salad makes an excellent side dish served with grape leaves (vegetarian or meat), lamb, or chicken.

• 1 1/2 cups boiling water
• 1 cup fine or medium-grain bulgur
• 1 cup fresh parsley, chopped
• 1/2 cup fresh mint, chopped
• 6 scallions, trimmed and chopped
• 1/3 cup dates, pitted and chopped
• 1/3 cup dried apricots, chopped
• 1/3 cup almonds or pistachio nuts, chopped
• 1/3 cup extra virgin olive oil
• 1/3 cup freshly squeezed lemon juice
• dash cinnamon
• salt and pepper to taste

1. Pour the boiling water over the bulgur and let stand until tender and all the water is absorbed (20-40 minutes). Fluff with a fork.
2. Add the parsley, mint, scallions, apricots, dates and nuts.
3. Combine the olive oil, lemon juice, salt, pepper, and cinnamon in a covered jar and shake to blend. Cover and refrigerate several hours to let flavors meld. This salad tastes best served at room temperature.

ZUPPA DI FARRO

According to my Italian sources, farro and spelt are not identical, though they can be substituted for one another. Farro requires soaking before use (unlike spelt) and has a chewier texture. Farro is technically known as "triticum dicoccum," should you choose to inquire at a store. This soup, from the Garfagnana region of Italy, is probably one of the most traditional ways to cook farro, and probably one of the best.

• 8 oz. spelt (use farro if you can find it)
• 1 pound ripe plum tomatoes, chopped, or one 28 oz. can of plum tomatoes, chopped and drained
• 3 oz. pancetta or bacon
• 2 cloves garlic, peeled
• 1 onion, chopped
• a few sprigs thyme
• small bunch parsley, chopped
• small bunch fresh basil, chopped
• 2 T extra virgin olive oil
• 1 quart vegetable or chicken broth
• salt and pepper to taste
• parmesan cheese (optional)

1. Prepare farro by soaking for 8 hours and checking for impurities.
2. Saute pancetta in olive oil with thyme, onion, and garlic cloves. Discard garlic. Stir in tomatoes, parsley, and basil. Cook for a few more minutes then add broth.
3. When soup comes to a boil, add farro. Cook approximately two hours, or until farro is tender, stirring often. Turn off heat and stir in parsley and basil.
4. Serve with grated parmesan cheese (optional).

Wendy Gordon is a writer and restaurant reviewer who lives in Portland, Oregon. She has a Masters Degree in Clinical Nutrition from the University of Chicago, and is on the Board of Directors of Food Front Grocery, a co-op in Portland.