Ancient Grains with Charred Tomato, Marinated Mushrooms, Aubergine & Roasted Cabbage
Product feature – Ancient Grains (@NourishedCommunities)
Seasonal produce - Peppers, Tomatoes, Garlic, Aubergine & Carrots
1tbsp tomato puree
1 tbsp stock powder (bullion)
Water 1 cup grains to 2.5 of water + more if needed.
handful of raisins.
Charred tomato sauce:
5/6 good sized tomatoes
4/5 large garlic cloves
4 small / 2 medium carrots
1 tsp chili flakes
1 tsp paprika
1 tsp Salt
1 Tbsp of Tahini
2 Tbsp vegetable oil
Cabbage, Mushrooms, aubergines:
2/3 cloves garlic
1 tsp Fennel seeds
1 tsp Turmeric
1 tsp Mustard seeds
1 tsp Paprika
1 tsp ground Coriander
1 tsp Sumac
1 tsp Chilli Flakes
1 tsp Apple cider vinegar (any vinegar is ok)
1 tsp paprika
2 tsp Lemon Juice
(N.b. as a rule of thumb if you leave out 2-3 elements of this it will still be great)
Greens to serve:
Any greens - We used beetroot leaves and lightly fried with olive oil and garlic.
- Heat oven to 190 (or equivalent)
- Cut the cabbage into triangular chunks ideally, they are thin enough to char a bit on the outside and be nice and soft inside.
- Combine ingredients for cabbage, mushrooms and aubergines.
- We did the cabbage separately. (These can be marinated for any amount of time up to 24 hours however you can also just combine and roast straight away!)
- Double-check the cooking times for your grains.
- Rinse the grains until water runs clear
Charred Tomato sauce:
Add Tomatoes, Pepper, garlic cloves and carrots to an oiled baking tray with a few tbsps vegetable oil.
Sprinkle with salt, chilli flakes and paprika.
Roast for around 45 minutes until charred.
Cabbage, Mushrooms and aubergines:
Line these on a baking tray ideally so that they are flat.
Roast for 40/45 minutes or until looking a bit charred.
We used Freekeh in this recipe - however, Emmer is a lovely grain too adjust the cooking time depending).
N.B when ready the grains should be lovely, firm and chewy!
Add chopped onion to some oil of your choice.
add the grains with the tomato puree, raisins, stock and water.
Cover and simmer for between 20 and 40 minutes depending on the grain (40 for a whole grain).
Stir the charred tomato sauce through the grains and serve everything with some Parsley/Coriander/Mint!