Garden Hearts® & Grain Bites

YIELD

8 servings

INGREDIENTS

  • 2 Garden Hearts® Petite Romaine Hearts
  • 16 ounces each of the grain salads (See recipes below.)

METHOD

  1. Separate the Garden Hearts Petites into individual leaves and rinse well under cold running water. Air dry completely and chill.
  2. Separate the Garden Hearts Petites into individual leaves and rinse well under cold running water. Air dry completely and chill.
  3. Cut the inner leaves to the same length.
  4. Place the julienne in a strip on a serving platter, then top each with a leaf filled with a quenelle of grain salad. Top with a brightly colored garnish.

ASIAN BLACK RICE

  • 1/2 cup black rice
  • 1 carrot, brunoise
  • 1/4 cup dried cranberries
  • 1 tsp fresh ginger, grated
  • 1 tsp light sesame oil
  • 1 tsp soy sauce
  • 1/2 tsp black pepper
  • cranberries for garnish

METHOD

  1. Boil black rice in 2 cups of water until softened, adding additional water as needed. Remove from heat, drain excess water, and let cool completely.
  2. In a separate bowl, combine remaining ingredients, mix well and set aside for at least 15 minutes to allow the flavors to blend.
  3. Add the cooled rice to the mixture and let rest for 10 minutes.
  4. Form quenelles with two large soup spoons and place on the romaine leaf.
  5. Garnish with cranberries.

TOASTED BUCKWHEAT TABBOULEH

  • toasted buckwheat groats (kashi)
  • 1 tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, minced
  • 1 small cucumber, peeled, seeded and diced
  • 3/4 cup parsley, chopped
  • 6 tbsp mint, minced
  • 1 lemon, juiced
  • Salt and pepper to taste
  • Cucumber for garnish

METHOD

  1. Rinse buckwheat groats and drain. Bring water to a boil in a saute' pan, add the buckwheat and simmer until tender (about 10 minutes). Drain and cool.
  2. Heat olive oil in a saute' pan, add onions and garlic, and saute' over medium heat until translucent. Set aside and cool completely.
  3. In a medium-sized bowl, gently mix the cucumbers, parsley, mint and lemon juice. Add onion mixture and buckwheat and combine. Season with salt and pepper to taste.
  4. Form quenelles with two large soup spoons and place on the romaine leaf. Garnish with cucumber.

QUINOA AND GOLDEN RAISINS

  • 2 1/2 cup water
  • 1 1/4 cup quinoa
  • 1 cup golden raisins
  • 1 medium onion, peeled and minced
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup lemon juice
  • 1 tsp ground cumin
  • 2 tbsp olive oil
  • salt and pepper to taste
  • golden raisins for garnish

METHOD

  1. In a covered pot, simmer quinoa and raisins with a pinch of salt until tender (10-12 minutes). Drain excess water and cool completely.
  2. Combine onion, parsley, lemon juice, cumin, olive oil; gently mix with the quinoa and golden raisins. Set aside for at least 10 minutes to allow the flavors to blend.
  3. Form quenelles with two large soup spoons and place on the romaine leaf. Garnish with golden raisins.

BULGUR AND PEAS

  • 2 1/2 cup water
  • 1 cup bulgur
  • 1/4 cup lemon juice
  • 2 tbsp olive oil
  • 1/2 cup chives, finely chopped
  • 1 cup fresh peas, blanched
  • salt and pepper to taste
  • 8 small red radishes for garnish

METHOD

  1. Place bulgur in a heat-proof bowl. Bring water to a boil and pour over the bulgur. Cover and let sit at room temperature for one hour.
  2. Combine lemon juice, olive oil, chives and peas and pour over the tender bulgur, combining gently. Season with salt and pepper to taste. Cover and chill to allow the flavors to blend. Garnish each with a thinly sliced radish.
  3. Form quenelles with two large soup spoons and place on the romaine leaf. Garnish with thinly sliced red radishes.

Chef Beat Giger

Recipe by:

CEC, AAC, Corporate Chef Pebble Beach Resorts; Pebble Beach, CA

Chef's comment:

" "Garden Hearts® leaves form the perfect crunchy 'spoon' for a cocktail party or pre-dinner appetizer.""