Saturday, April 30, 2005

Week 3 - FOUR GRAIN SOUP

Saskatchewan Menu of the Week - April 30.

Breakfast - Two scrambled eggs and toast with honey.
Lunch - Yogurt, apple and cheddar cheese.
Dinner - Four Grain Soup with crusty buns.

Saskatchewan Four Grain Soup
This is a superb soup for a cool day. My recipe doesn't call for meat, but you can add cooked sausage or shredded beef to make a heartier soup. Conversely, if you want a vegetarian soup, replace the chicken stock with vegetable stock or water.

1 medium onion, chopped
2 medium carrots, diced
2 tbsp canola oil
1 spt dried thyme
1/3 cup wheat seeds
1/3 cup lentils
1/3 cup wild rice
1/3 cup pearl barley
1 can tomatoes (I used 12 roma tomatoes from my freezer, thawed)
6 cups chicken stock
Salt and pepper

Sauté the onions and carrots in canola oil until softened. Add the crumbled thyme. Stir in the wheat, lentils, wild rice and barley, coating the grains in oil. Turn up the heat to medium high and cook, stirring frequently, until the moisture is absorbed and the grains begin to stick to the pot.

Add the tomatoes and stir to incorporate. Add the stock and bring to a boil. Reduce to a simmer and cook until the grains are soft, about 45 minutes. Add salt and pepper to taste.

Sources: Wheat from my family farm; wild rice from La Ronge; pearl barley from Daybreak Scheresky Mill; lentils from Cerredwin Farm; carrots from the Sakatoon Farmers' Market; my own garden thyme and tomatoes; homemade chicken stock.

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