Seder Today

Grains, Yogurt, Sprouts

Bryce Shuman

*Not Kosher for Passover

Photo by Cydney Puro


Directions:

    • Quinoa, yield: 400g
      200g quinoa
      400g water
      3g salt

    Add the quinoa to the water in a medium sized pot and season with salt.  Bring the water and quinoa to a simmer over high heat.  Cover with a lid and simmer low for 15 to 17 minutes until tender.  Turn off the heat and let steep for 5 minutes, then fluff, spread evenly between two sheet trays, and cool.

    • Barley, yield: 350g
      250g barley
      1200g water
      5g salt

    Boil the water and pour the barley slowly into the water.  Turn down to a simmer, cover with a lid and simmer for 30 minutes or until tender.  Steep the barley for 10 minutes and then strain.  Spread evenly between two sheet trays and cool.
    Dehydrate 1 sheet tray 3-4 hours until dry and reserve the rest fresh.

    • Bulgur Wheat, yield: 250g
      150g bulgur wheat
      450g water
      4g salt

    Boil the water and pour over the bulgur wheat.  Let sit for 30 minutes and then cool and put away. Spread evenly between two sheet trays and cool.  Dehydrate 1 sheet tray 3-4 hours until dry and reserve the rest fresh.

    • Farro, yield: 346g
      144g farro
      1240g water
      2g salt

    Start farro and water from cold to a simmer.  Simmer for 45 minutes or until tender and strain.  Spread evenly between two sheet trays and cool.  Dehydrate 1 sheet tray 3-4 hours until dry and reserve the rest fresh.

    • Wheat Berries, yield: 200g
      150g wheat berries
      700g water
      2g salt

    Cook the wheat berries and water in a pot and simmer for 30 minutes.  Strain and spread between two sheet trays.  Dehydrate 1 sheet tray 3-4 hours until dry and reserve the rest fresh.

    • Friedgrains, yield: 200g

    For all fried grains.  Set up a sheet tray lined with paper towels to drain thegrains.  In a medium sized frying pot, heat the oil to 495 F and fry the grains until puffed.  About 2 to 3 seconds.

    • Seasoned Avocado, yield: 150g
      140g avocado
      2g salt
      10g olive oil

    Cut the avocado around the pit.  Remove that pit and scoop the flesh out of the skin.  Place the avocado, salt and oil in a mixing bowl and mash with a fork.

    • To Finish
      20g Wheat Berries
      25g Bulgur
      25g Quinoa
      25g Barley8g fried Wheat Berries
      8g fried Bulgur
      8g fried Quinoa
      4g fried Amaranth
      4g fried Barley18g Lemon Vinaigrette
      25g Seasoned Avocado
      3g EVOO
      6g FDS
      9g shallot
      3g chives
      1.5g kosher salt
      15g alfalfa sprouts

    Fry dehydrated grains at 460 F.  Spread the Labne yogurt in the middle of the plate and season with evoo and Fleur de Sel.  Toss the cooked and fried grains with shallot, chives, lemon vin and salt.  Place evenly on top of the Labne.  Arrange the sprouts evenly over the grains and finish with a touch of lemon vin.