You can call me Edith (weizenwind) wrote in vegancooking,
You can call me Edith
weizenwind
vegancooking

Grünkern Fritters with Herbed Mushroom Topping

Grünkern is a German grain that I've fallen in love with; unfortunately, it's rather hard to get outside Germany, it seems. It's spelt that's been harvested just before ripeness, then smoked for a rich, earthy flavor. It's fantastic. If you can't get Grünkern, though, I think you could get a similar effect by cooking whole spelt or rye in weak Lapsang Souchong tea rather than water.



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.

Mushroom topping

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.
Tags: grains(uncategorized), greens-spinach, vegetables-mushrooms, vegetables-spinach
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