Cook Grünkern like rice, using just over 2:1 liquid. You'll want about a cup of cooked grain for this recipe, but you'll probably also want to eat a bunch of Grünkern straight up, so make extra. It expands a lot when cooking, though.
In a food processor, coarsely chop a handful of walnuts. Add Grünkern, a pinch of thyme, a pinch of salt, and half a cup or more of chopped frozen spinach. Pulse until the grain is roughly half processed.
In a medium bowl combine equivalent of one egg (I used EnerG), a handful of whole-wheat flour or breadcrumbs, and maybe 1/3 cup soy milk. Add the spinach mixture and stir lightly to combine.
Fry spoonfuls over medium heat until crispy and brown on both sides.
Saute 1 clove garlic, minced, with 3-4 large mushrooms, sliced. When mostly softened add a tablespoon of sherry and a pinch of salt. Let the sherry cook off, then add 1-2 Tbsp. chopped parsley and a tablespoon of minced chives. Cook until herbs are wilted but still bright green. Add a pinch of pepper, then serve over the fritters. Finish with a light squeeze of fresh lemon juice.
This would be good with some carrots in there somewhere for color and flavor, but I didn't have any.