{Product Review} Bob's Redmill Trio

Note:  The items in this review were provided to me by Bob's Red Mill for the purpose of this review. However, the opinions expressed here were in no way influenced by Bob's Red Mill. This review represents my honest opinion about the products.

Man! I l-o-v-e trying new fun ingredients! So, you can imagine my excitement when Bob's Red Mill offered two of their new ancient grains and coconut flour for testing. My last post was a recipe with Bob's Red Mill Farro (Greek Farro Salad), and I've actually made it a couple more times. It's a great to-go lunch option! The texture is perfectly chewy and soft and wonderful! It's a new-ingredient must-try.

I played around with the other grain, sorghum, for a few weeks. There are so many uses! You can grind it up as a gluten free flour option (or buy it already ground), put it in a hot pan with some oil for the CUTEST little popcorn snack, or use it as a rice-like ingredient. I added a cup to my taco soup last night, and it was so yummy! It does take a quite a bit longer to cook than rice, so I might soak it overnight next time.





I haven't done much (read: anything) with coconut flour before, so there was a considerable amount of googling that transpired before I settled on a first-time recipe. I ended up making gluten/grain-free blueberry-orange muffins for dessert tonight. I was so surprised at the yummy texture of the muffins. They weren't mealy or gritty or squishy like other grain-free pastries I've had before. I didn't get the recipe perfect, so I'll try it again tomorrow and get it posted for y'all super soon!

And, are you ready for the best part? Bob's Red Mill is giving one awesomely lucky reader a trio of the farro, sorghum, and coconut flour - YUM! Enter to win here: 

a Rafflecopter giveaway

Lentil & Wheat Berry Chili

Vegetarian dishes are not usually my thing.  I love meat!  But, after I was away from home and eating junk for a week, I felt like crap and needed to restart my system.  We did a whole week at my house without meat!  It was really hard for me to come up with a new meatless dish every night, especially because I do NOT like tofu (nor do I think that eating large amounts of soy is particularly healthy).  One of our meals was a meatless chili.  I was super surprised, but it was DELICIOUS!

If you're hesitant about using wheat berries or need a gluten-free recipe, just sub extra lentils for the
wheat berries.

Ingredients

• 2 tablespoons olive oil (unrefined is best!)
• 1 medium onion, chopped
• 4 cloves of garlic, smashed and chopped
• 3/4 cup dried lentils (any variety)
• 3/4 cup wheat berries
• 5 cups of liquid (any combination of stock or water will work)
• 3/4 teaspoon cumin
• 1/2 teaspoon salt (adjust accordingly if you used salty stock)
• 1 teaspoon garlic powder
• chili powder to taste
• 1 can diced tomatoes (fire roasted are extra yummy!)

Directions

1.  Heat the oil in a skillet over medium heat.  Add the onions and garlic.  Saute until tender and slightly brown.  If you're in a rush, only use half an onion and skip the sautéing.

2.  Combine all ingredients in a crock pot.

3.  Cook on high for 7-8 hours, or until lentils and wheat berries are tender.

4.  Serve with sour cream, brown rice, crackers, cheese, or your favorite chili toppings.

{Husband said that this was even better as leftovers the next day! - but there weren't any leftovers left over for me to confirm this}