Hato Mugi (Job's Tears)

One of the oldest and, subsequently, non-hybrid of the domesticated grains is Job's Tears.  References to it's consumption date back to biblical times though today most of it is consumed in Japan.  Eaten and appreciated for it's nutritional density, the Japanese typically prepare this grain by cooking it with brown rice in a 4:1 part ratio of rice to hato mugi. 

It has a toasty popcorn sort of a flavor and it's well liked by the inhabitants of the Tart household.  While I have several methods of preparing, some of which I will report on in greater detail at another time, my husband likes it best with almost nothing done to it at all to "not overwhelm its naturally toasty flavor."   So, this really isn't a recipe; tonight I just cooked the stuff in some venison stock I had lying around.  Since you are not likely to have that in your pantry, some low sodium chicken or veggie stock would also be complimentary to the flavor of this ancient grain.


INGREDIENTS:

½ lb (8 ounces)  Hato Mugi
6-8 cups stock or water

Bring cooking liquid to a boil.  Reduce heat to medium and continue to simmer until grain is tender or for approximately one hour.  Add more liquid as necessary.  If ,mixing with other grains or rice, you should begin cooking Job's tears well before most other grains are added and account for difference in cooking time. 

Makes four 3/4 - 1 cup servings.  Per serving:

* Nutritional data created using ingredient compilation program for

2,000 calorie diet and is deemed close but not exact.

Asian Inpsired Salmon

A Well Balanced Meal: This version of omega-3 rich, wild salmon, is a great accompaniment to Kale with Citrus and Hato Mugi (also known as Job's Tears).

INGREDIENTS:

4, 4 ounce wild caught salmon filets, skin removed (I used individually portioned cuts from the grocer's freezer)
1 tablespoon chinese 5 spice powder
½ tablespoon extra virgin olive oil
1 tablespoon teriyaki sauce
1 teaspoon honey, preferably raw (orange blossom honey is very nice here)
zest of one tangerine (or citrust fruit of your choice) plus
juice and pulp of one tangerine (approx 4 oz)
1 shallot, chopped fine

1 - Make marinade: in large, shallow dish that is wide enough to lay all four filets in a single layer, wisk together 5 spice powder and olive oil to make a thick paste. Add teriyaki sauce, honey, zest and tangerine juice and pulp. Combine well and add shallot.

2 - Lay salmon filets in marinade and turn to coat. Turn several times during the next 15-20 minutes. Midway through, preheat grill.

3 - Over high flame on preheated grill, cook salmon for 3-4 minutes on the first side or until bottom and halfway up the side has turned opaque. Flip and cook for 1-2 minutes longer or until just barely cooked through. Salmon dries out quickly so be careful NOT to overcook.

Makes four servings. Per serving:

* Nutritional data created using ingredient compilation program for

2,000  calorie diet and is deemed close but not exact.

Kale with Citrus

"EAT YOUR GREENS!" I know, not always tempting but.....well, mmmmm, Citrus Season is upon us. I used a tangerine for this recipe but anything in the citrus family would be bright and flavorful--even grapefruit or lemon (a blood orange would have been my first choice). The sweetness of the tangerine cuts the bitterness of the Kale. Even a tart (or two) tried this and approved!  This is easy, quick and goes great with the Chinese 5 Spice Salmon and Hato Mugi I served them with.


INGREDIENTS:

1 lb kale, torn into 2" pieces, washed, dried & stems removed

½ tablespoon extra virgin olive oil

1 large tangerine (approx 4 ounces), juiced with pulp

zest of 1 large tangerine

1 clove garlic, chopped

1 - In large, heavy saute pan heat olive oil until hot but not smoking. 

2 - Throw in kale, all at once, and toss immediately to coat with olive oil. 

3 - Add in chopped garlic and cook for approximately one minute or until slightly wilted but not cooked mushy; stirring often to make sure garlic isn't scorching.

4 - Add zest of tangerine and saute for about twenty minutes or until fragrant. 

5 - Add tangerine juice, pulp and all.

Serve immediately, makes four hearty servings.

Per serving:

* Nutritional data created using ingredient compilation program for 2,000 calorie diet and is deemed close but not exact.