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Original Toasted Wheat Germ

Mexican Black Bean and Wheat Germ Burgers with Fresh Tomato and Jalapeño Salsa

Mexican Black Bean and Wheat Germ Burgers with Fresh Tomato and Jalapeño Salsa

Nutrition Facts

Serving Size: 1 burger patty (271g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 290
Calories From Fat 120
  • Salsa
  • Total Fat 13g 20%
  • Saturated Fat 1g 5%
  • Trans Fat 0g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 7g
  • Cholesterol 45mg 15%
  • Sodium 550mg 23%
  • Potassium 620mg 18%
  • Total Carbohydrate 31g 10%
  • Dietary Fiber 9g 36%
  • Sugars 5g
  • Protein 12g
  • Vitamin A 30% Vitamin C 90%
  • Calcium 8% Iron 620%
  • Vitamin E 35% Thiamin 20%
  • Folate 30% Phosphorus 25%
  • Magnesium 25% Zinc 20%

This recipe, perfect for a meatless meal, will also appeal to the burger lovers in your family. Serve it in a bun and top it with your favorite fixings, such as cheese, avocado, onion and lettuce. Skip the ketchup and top with our fresh tomato and jalapeño salsa instead!

Serves 4

Salsa

1 cup chopped tomato (about 3 small plum tomatoes)

1 tablespoon fresh lime juice

1 green onion, chopped

1 tablespoon chopped fresh cilantro

1 teaspoon seeded, chopped jalapeño (use the seeds if you prefer spicy salsa)

1/8 teaspoon salt

Burgers

3 tablespoons canola oil, divided

1/2 cup finely diced red onion

3/4 cup finely diced red bell pepper

2 cloves garlic, finely chopped

2 tablespoons seeded, finely diced jalapeño

15.25-ounce can no-sodium-added black beans, drained, rinsed and divided

1 large egg

1/2 cup Kretschmer Original Toasted Wheat Germ

1/2 cup frozen corn, thawed

1/4 teaspoon Tabasco, or to taste

1 tablespoon chopped cilantro

2 teaspoons lime zest

1 tablespoon fresh lime juice

3/4 teaspoon salt

1/8 teaspoon pepper

To prepare salsa, mix tomatoes, lime juice, green onion, cilantro, jalapeño and salt in medium bowl. Stir, cover and refrigerate until ready to serve.

To prepare burgers, heat 1 tablespoon oil in large skillet over medium heat. Add onion, bell pepper, garlic and jalapeño and cook until softened, 4 to 6 minutes, stirring often. Remove from heat and place 1/4 of the mixture (about 1/4 cup) in food processor.

Add 1/2 of beans and egg to food processor. Process until smooth, 10 to 15 seconds.

In another large bowl, add remaining 1/2 can of beans, wheat germ, corn, Tabasco, cilantro, lime zest, lime juice, salt, pepper and remaining cooked vegetables. Stir in bean, vegetable and egg mixture from food processor. Mix until well combined.

Heat remaining 2 tablespoons oil in large skillet over medium heat. Shape bean and vegetable mixture into 4 patties. Place each burger in pan and cook 5 to 7 minutes on each side until browned and cooked through. Serve on a bun with salsa and desired fixings.

Baked Eggplant Parmesan with Wheat Germ

Baked Eggplant Parmesan with Wheat Germ

Nutrition Facts

Serving Size 1 square (346g)
Servings Per Container: 8
Amount Per Serving:
Calories 340
Calories From Fat 150
  • % Daily Value
  • Total Fat 16g 25%
  • Saturated Fat 6g 30%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 7g
  • Cholesterol 75mg 25%
  • Sodium 890mg 37%
  • Potassium 860mg 25%
  • Total Carbohydrate 32g 11%
  • Dietary Fiber 8g 32%
  • Sugars 12g
  • Protein 17g
  • Vitamin A 15% Vitamin C 30%
  • Calcium 30% Iron 20%
  • Vitamin E 25% Thiamin 25%
  • Folate 25% Phosphorus 30%
  • Magnesium 20% Zinc 20%

Eggplant parmesan, delicious as it is, is often packed with fat and calories. To make ours more nutritious, we bake the eggplant instead of fry it and add wheat germ to the breading. Make it a day ahead and enjoy it during the week-it gets better each day! Store what you can't finish in the freezer and reheat it in the microwave or the oven.

Makes 8 servings

2 pounds medium eggplant, cut crosswise into 1/4-inch-thick rounds (about 2 eggplants)

1 teaspoon salt

3 tablespoons olive oil, divided

1 small onion, peeled and chopped (about 3/4 cup

2 large garlic cloves, peeled and finely chopped

1 28-ounce can crushed tomatoes

1 14-ounce can crushed tomatoes

10 fresh basil leaves, torn into small pieces

2 large eggs

1 cup plain breadcrumbs

1/2 cup Kretschmer Original Toasted Wheat Germ

1/4 teaspoon black pepper

2/3 cup Parmesan cheese

8 ounces shredded fresh mozzarella cheese

Preheat oven to 400° F.

Toss eggplant with 1 teaspoon salt in large bowl. Spread slices in single layer on two trays lined with paper towels and let sit for 30 minutes. (Eggplant will begin to release moisture.)

While eggplant drains, prepare sauce. Add 1 tablespoon olive oil to medium pot and heat over medium-high heat. Add onion and garlic and cook, stirring often, 3 to 5 minutes until onion is softened.

Add both cans of tomatoes and basil leaves to pot and bring to a boil. Reduce heat to medium low and simmer for 20 minutes. Turn heat off and let sauce sit until ready to use. (Sauce can be made up to three days in advance.)

Place 2 oven racks in middle of oven and preheat oven to 400° F.

Crack eggs into shallow bowl and whisk lightly. In another shallow bowl, mix together bread crumbs, wheat germ and pepper.

Prepare 2 rimmed baking sheets by brushing 1 tablespoon olive oil onto each pan.

Working with 1 slice at a time, dip eggplant in egg, letting excess drip off, and dredge in breadcrumb and wheat germ mixture until evenly coated. Transfer eggplant to baking sheet, arranging slices in a single layer.

Bake eggplant 30 minutes until golden brown, flipping eggplant and switching the upper and lower trays after 15 minutes. Remove from oven and set aside until cool enough to handle.

Reduce oven heat to 350° F. Spread 1 cup tomato sauce in bottom of an 11 x 7-inch rectangular baking dish. Arrange 1/3 of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with 1/3 of the mozzarella and 1/3 of the parmesan. Repeat layer twice, ending with cheese. Bake uncovered until cheese is melted and lightly brown and sauce and eggplant are hot, about 30 minutes.

Recipe Type: 

Apple Cinnamon and Wheat Germ Coffee Cake

Apple Cinnamon Coffee Cake

Nutrition Facts

Serving Size 1 square (68g)
Servings Per Recipe 12
Amount Per Serving:
Calories 150
Calories from Fat 45
  • % Daily Value
  • Total Fat 5g 8%
  • Saturated Fat 2.5g 13%
  • Trans Fat 0g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 1.5g
  • Cholesterol 40mg 13%
  • Sodium 140mg 6%
  • Potassium 80mg 2%
  • Total Carbohydrate 25g 8%
  • Dietary Fiber 3g 12%
  • Sugars 14g
  • Protein 3g
  • Vitamin A 4% Vitamin C 2%
  • Calcium 6% Iron 6%
  • Vitamin E 6% Thiamin 2%
  • Folate 6% Phosphorus 6%
  • Magnesium 4% Zinc 8%

Whether you have it as a sweet treat in the morning or a tasty dessert with tea, coffee or a glass of milk in the evening, this cake will surely satisfy without blowing your calorie count. It's made with white whole wheat flour and wheat germ for a heartier snack.

12 servings

Topping

2 tablespoons packed brown sugar

1/4 teaspoon cinnamon

Cake

4 tablespoons unsalted butter

1/2 cup sugar

2 eggs

1 cup white whole wheat flour

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/3 cup Kretschmer Original Toasted Wheat Germ

1/4 teaspoon salt

2 Granny Smith apples, peeled and cut into 1/4-inch dice (about 2 1/4 cups), divided

Heat oven to 350° F. Grease 8-inch square baking dish.

To prepare cake topping, mix together brown sugar and cinnamon in a small bowl. Set aside.

To prepare cake, beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Beat in eggs one at a time.

Stir in flour, baking powder, cinnamon, wheat germ and salt. Fold in 2 cups of apples until just combined.

Spoon into prepared pan and spread evenly. Add remaining 1/4 cup apples on top. Sprinkle cinnamon sugar mixture evenly over batter. Place in preheated oven and bake for 35 to 40 minutes or until knife inserted into center comes out clean.

Tuna, Spinach, White Bean and Wheat Germ Wrap

Tuna, Spinach, White Bean and Wheat Germ Wrap

Nutrition Facts

Serving Size 1 wrap (262g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 380
Calories From Fat 140
  • % Daily Value
  • Total Fat 15g 23%
  • Saturated Fat 2.5g 13%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 8g
  • Cholesterol 25mg 8%
  • Sodium 940mg 39%
  • Potassium 260mg 7%
  • Total Carbohydrate 40g 13%
  • Dietary Fiber 8g 32%
  • Sugars 3g
  • Protein 23g
  • Vitamin A 15% Vitamin C 15%
  • Calcium 6% Iron 15%
  • Vitamin E 15% Thiamin 6%
  • Folate 10% Phosphorus 15%
  • Magnesium 10% Zinc 8%

For a change from the usual tuna salad with mayo, try this recipe made with olive oil, lemon and mustard—and wheat germ to boost the nutrients. Serve it in a wrap or with pita chips on the side. For an interesting twist, add diced avocado, sliced apple, chopped fresh herbs, toasted nuts, dried fruit or hot sauce.

Serves 4

2 5-ounce cans water-packed tuna, drained

1/2 15.5 ounce can white beans (Great Northern or cannellini), drained and rinsed well

1/4 cup finely chopped shallots

3/4 cup peeled, finely diced cucumber (about 1 small cucumber)

3 cups baby spinach leaves

3 tablespoons Kretschmer Original Toasted Wheat Germ

3 tablespoons extra-virgin olive oil

3 tablespoons Dijon mustard

3 tablespoons fresh lemon juice

Coarsely ground pepper to taste

4 8-inch whole wheat tortillas

Preheat oven to 350° F. In large mixing bowl, combine tuna, beans, shallots, cucum¬ber, spinach and wheat germ. Toss ingredients until well combined.

Stir in oil, mustard and lemon juice; mix well. Season with pepper.

Place tortillas on an ungreased cookie sheet and heat for 4 to 6 minutes until just warm but still soft. Divide tuna salad evenly among tortillas, fold and enjoy.

Grilled Vegetable Salad with Couscous and Wheat Germ

Grilled Vegetable Salad with Couscous and Wheat Germ

Nutrition Facts

Serving Size: 1 cup (227g)
Servings Per Recipe: 5
Amount Per Serving:
Calories 250
Calories From Fat 90
  • % Daily Value
  • Total Fat 10g 15%
  • Saturated Fat 2g 10%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 7g
  • Cholesterol 5mg 2%
  • Sodium 300mg 13%
  • Potassium 380mg 11%
  • Total Carbohydrate 33g 11%
  • Dietary Fiber 6g 24%
  • Sugars 6g
  • Protein 8g
  • Vitamin A 25% Vitamin C 100%
  • Calcium 6% Iron 10%
  • Vitamin E 15% Thiamin 8%
  • Folate 20% Phosphorus 10%
  • Magnesium 10% Zinc 8%

Whether you use an outdoor barbecue or an indoor grill pan, grilling offers a great way to add flavor to vegetables. This satisfying dish is perfect for lunch on the go, a picnic or potluck, or a side with dinner. Add some grilled chicken, lean steak or a piece of fish to round out your plate.

Serves 5

3/4 cup low-sodium vegetable broth

3/4 cup whole wheat couscous

1/4 cup Kretschmer Original Toasted Wheat Germ

2 medium zucchini, sliced lengthwise into 1/4-inch strips

1 large red bell pepper, seeded and cut into large strips

1 medium onion, peeled and cut into 1/4-inch slices

3 tablespoons extra-virgin olive oil, divided

1/2 teaspoon salt, divided

1/4 teaspoon ground pepper, divided

1/4 cup fresh lemon juice

2 tablespoons crumbled goat cheese or feta cheese

Preheat grill or grill pan. In small pot, bring vegetable broth to a boil. Stir in couscous, cover, remove from heat and set aside for 10 minutes. Stir in wheat germ and fluff with a fork. Spoon into a large bowl and set aside.

Place vegetables into large bowl and toss with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Place on grill and cook until softened, 4 to 6 minutes on each side. Some vegetables may cook faster; just remove the cooked ones from the grill when they are ready and continue to cook the others.

When all vegetables are cooked and cool enough to handle, cut into 1/2-inch dice. Add to prepared couscous. Mix in remaining olive oil, salt, pepper, lemon juice and cheese. Stir until combined.

Recipe Type: 

Mango Pineapple Smoothie with Wheat Germ

Mango Pineapple Smoothie with Wheat Germ

Nutrition Facts

Serving Size: 1 1/4 cup (270g)
Servings Per Recipe: 2
Amount Per Serving:
Calories 140
Calories From Fat 15
  • % Daily Value
  • Total Fat 1.5g 2%
  • Saturated Fat 0g 0%
  • Trans Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg 0%
  • Sodium 45mg 2%
  • Potassium 430mg 12%
  • Total Carbohydrate 33g 11%
  • Dietary Fiber 4g 16%
  • Sugars 23g
  • Protein 3g
  • Vitamin A 20% Vitamin C 130%
  • Calcium 8% Iron 4%
  • Vitamin E 20% Thiamin 10%
  • Folate 20% Phosphorus 6%
  • Magnesium 10% Zinc 4%

Wake up to a refreshing smoothie made with fruit from the tropics. Adding wheat germ boosts nutrients and keeps you satisfied longer. We use almond milk for a dairy-free smoothie, but regular milk also works well. Both taste delicious and provide a wonderful way to start your morning or replenish after your workout.

Serves 2

1 cup frozen mango chunks

1 cup fresh pineapple, cut into chunks

1/2 cup unsweetened almond milk

2 tablespoons fresh lime juice

1/2 banana

4 ice cubes

1 tablespoon Kretschmer Original Toasted Wheat Germ

Place all ingredients except wheat germ into blender. Blend until smooth. Stir in wheat germ and serve immediately or store smoothie in a closed container overnight. The next morning, shake well and serve in two tall glasses.

Black Rice with Shrimp, Mango and Wheat Germ

Black Rice with Shrimp, Mango and Wheat Germ

Nutrition Facts

Serving Size: 1 cup rice and 4 to 5 shrimp (317g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 320
Calories From Fat 60
  • % Daily Value
  • Total Fat 7g 11%
  • Saturated Fat 1g 5%
  • Trans Fat 0g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 2.5g
  • Cholesterol 145mg 15%
  • Sodium 720mg 30%
  • Potassium 230mg 7%
  • Total Carbohydrate 45g 15%
  • Dietary Fiber 5g 20%
  • Sugars 4g
  • Protein 22g
  • Vitamin A 8% Vitamin C 10%
  • Calcium 8% Iron 10%
  • Vitamin E 20% Thiamin 6%
  • Folate 15% Phosphorus 30%
  • Magnesium 10% Zinc 10%

Nutritious black rice, also known as purple rice or forbidden rice, typically turns deep purple when cooked. Its mild and nutty flavor pairs well with wheat germ. Shrimp, mango and cilantro top this colorful dish that’s as pretty as it is tasty.

Serves 4

2 cups low-sodium vegetable broth

1 cup black rice

3 tablespoons Kretschmer Original Toasted Wheat Germ

2 teaspoons canola oil

1 large garlic clove, sliced

1 1/2 teaspoons minced fresh ginger

2 green onions, sliced

1 pound medium shrimp, shells removed

1 teaspoon toasted sesame oil

2 teaspoons low-sodium soy sauce or tamari

1 tablespoon lime juice

4 teaspoons chopped cilantro

1/4 cup diced mango or more to taste

In medium saucepan over medium heat, bring vegetable broth and rice to a boil. Reduce heat to low, cover and simmer until rice is tender, about 30 minutes. Remove from heat, stir in wheat germ and set aside.

While rice cooks, pour oil into large skillet over medium-high heat. Add garlic, ginger, green onions and shrimp and saute, stirring frequently, until shrimp are cooked through and opaque, 4 to 5 minutes. Stir in sesame oil, soy sauce and lime juice and saute for another 30 seconds; remove from heat.

To serve, place 1 cup rice on each plate and spoon shrimp mixture over rice. Garnish each dish with cilantro and diced mango and serve.

Recipe Type: 

Roasted Beet, Goat Cheese and Frisee Salad with Wheat Germ

Roasted Beet, Goat Cheese and Frisee Salad with Wheat Germ

Nutrition Facts

Serving Size: About 3/4 cup beets, 1 slice goat cheese and 1 cup frisee (309g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 240
Calories From Fat 120
  • % Daily Value
  • Total Fat 13g 20%
  • Saturated Fat 5g 25%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 6g
  • Cholesterol 15mg 5%
  • Sodium 340mg 14%
  • Potassium 780mg 22%
  • Total Carbohydrate 24g 8%
  • Dietary Fiber 8g 32%
  • Sugars 14g
  • Protein 9g
  • Vitamin A 8% Vitamin C 20%
  • Calcium 8% Iron 15%
  • Vitamin E 10% Thiamin 15%
  • Folate 60% Phosphorus 20%
  • Magnesium 15% Zinc 8%

Roasted beets and warm goat cheese create a perfect flavor combination. Enjoy this beautiful salad with grilled seafood or a light chicken dish.

Serves 4

1 1/2 pounds fresh beets, washed

1 tablespoon plus 2 teaspoons Kretschmer Original Toasted Wheat Germ, divided

1/4 teaspoon dried parsley

1/8 teaspoon dried oregano

1/8 teaspoon salt

1/8 teaspoon pepper, plus additional for serving

4 ounces goat cheese

2 tablespoons rice vinegar

1 teaspoon honey

2 tablespoons olive oil

1 teaspoon Dijon mustard

4 cups frisee (or your favorite light green lettuce)

Freshly ground black pepper, to taste

Preheat oven to 450° F. Trim ends of beets and wrap beets loosely in foil. Place directly on center rack in oven and roast for 1 hour or until a knife easily penetrates the center. Remove from oven, rinse under cold water and remove skin. Cut into 1/2-inch dice, making about 3 cups total. (This step can be done one to two days ahead of time.)

Lower oven temperature to 350° F and line small baking sheet with foil. In small bowl, mix together 1 tablespoon wheat germ, parsley, oregano, salt and pepper. Slice goat cheese into four 1-ounce slices and roll each slice in wheat germ and herb mixture to coat completely. Place on prepared baking sheet and bake for 8 to 10 minutes.

Meanwhile, in small bowl whisk together vinegar, honey, olive oil and mustard until combined. Stir in remaining 2 teaspoons wheat germ, pour onto beets and gently toss to coat.

Place 1 cup frisee on each of the 4 plates. Top with a portion of beets and a slice of the warm goat cheese. Top with freshly ground black pepper if desired and serve immediately.

Recipe Type: 

Strawberry and Wheat Germ Shortcake

Strawberry and Wheat Germ Shortcake

Nutrition Facts

Serving Size: 1 strawberry shortcake (149g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 290
Calories From Fat 110
  • % Daily Value
  • Total Fat 13g 20%
  • Saturated Fat 7g 35%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 3.5g
  • Cholesterol 40mg 13%
  • Sodium 280mg 12%
  • Potassium220mg 6%
  • Total Carbohydrate 40g 13%
  • Dietary Fiber 2g 8%
  • Sugars 14g
  • Protein 5g
  • Vitamin A 8% Vitamin C 60%
  • Calcium 10% Iron 15%
  • Vitamin E 20% Thiamin 20%
  • Folate 25% Phosphorus 10%
  • Magnesium 8% Zinc 6%

Spring and summer offer the perfect time to whip up dishes made with locally grown, freshly picked strawberries. Enjoy these delicious gems while they last!

Serves 8

Topping

1 pound fresh strawberries, hulled and gently crushed with potato masher or fork

1 1/2 teaspoons sugar

Shortcakes

1 2/3 cups cake flour

1/3 cup Kretschmer Original Toasted Wheat Germ

1/4 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

5 tablespoons sugar, divided

4 tablespoons unsalted butter, frozen

3/4 cup low-fat buttermilk

1 egg white, lightly beaten

Whipped cream

1/2 cup heavy cream, chilled

1 teaspoon granulated sugar

1/4 teaspoon vanilla extract


Adjust oven rack to lower middle position; heat oven to 425° F.

To make topping, mix berries and sugar together in medium bowl; set aside.

To make shortcakes, mix flour, wheat germ, salt, baking powder, baking soda and 3 tablespoons sugar in medium bowl. Using large holes of a box grater, grate butter into dry ingredients. Toss butter with flour mixture to coat. Working quickly with both hands, rub butter into dry ingredients with fingertips until mixture is crumbly. Stir in buttermilk and mix until just combined. Form dough into a ball and turn out onto a cutting board.

Pat dough into 9 x 6-inch rectangle (about 3/4-inch thick). Flour 2 1/2-inch biscuit cutter; cut dough into 6 rounds. Gather remaining dough and cut 2 additional biscuits. Place biscuits 1 inch apart on small ungreased baking sheet; brush dough tops with egg white and sprinkle with remaining 2 tablespoons sugar. Bake until golden brown, 12 to 14 minutes. Place baking sheet on wire rack and cool shortcakes slightly, about 10 minutes.

To make whipped cream, chill large bowl and beaters for a handheld mixer in freezer for about 10 minutes. Add cream, sugar and vanilla to chilled bowl and beat on low speed until small bubbles form, about 30 seconds. Working in 30-second increments, slowly increase the speed to high and beat mixture until cream has doubled in volume and soft peaks form.

To assemble, halve each biscuit crosswise, spoon a portion of berries and then a dollop of whipped cream over each cake bottom. Top with biscuit top and serve immediately.

Tags: 
Recipe Type: 

Pea and Prosciutto Farro with Wheat Germ

Title

Nutrition Facts

Serving Size: 1 cup (263g)
Servings Per Recipe: 5
Amount Per Serving:
Calories 250
Calories From Fat 50
  • % Daily Value
  • Total Fat 6g 9%
  • Saturated Fat 1g 5%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2g
  • Cholesterol 10mg 3%
  • Sodium 370mg 15%
  • Potassium 250mg 7%
  • Total Carbohydrate 42g 14%
  • Dietary Fiber 7g 28%
  • Sugars 8g
  • Protein 13g
  • Vitamin A 20% Vitamin C 20%
  • Calcium 2% Iron 20%
  • Vitamin E 10% Thiamin 15%
  • Folate 20% Phosphorus 10%
  • Magnesium 10% Zinc 8%

An ancient grain, farro has been a part of the Italian diet since Roman times. It is rich in fiber and lower in gluten content compared with other whole grain products. Serve this as a nutritious side dish to help create a balanced lunch or dinner.

Serves 5

1 cup farro

2 1/2 cups water

1 tablespoon olive oil

1 cup diced shallots (about 2 large shallots)

2 cups fresh or frozen peas, thawed

2 ounces prosciutto, fat removed and cut into small strips

1/4 cup Kretschmer Original Toasted Wheat Germ

1 tablespoon balsamic vinegar

1/4 teaspoon pepper or more to taste

Add farro and water to medium pot and bring to a boil. Lower heat, cover and simmer for 40 minutes or until tender. Once cooked, drain and place in large bowl.

While farro is cooking, add olive oil to medium skillet and heat on medium high until shimmering. Add shallots, reduce heat to medium and cook for 10 minutes or until shallots are caramelized and softened. Stir in peas after about 6 minutes.

Remove from heat. Stir pea and shallot mixture, prosciutto and wheat germ into farro. Then stir in balsamic vinegar and season with pepper. Serve immediately or at room temperature.

Recipe Type: 

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