Disclosure: This is a compensated post in collaboration with Bob’s Red Mill. As usual all opinions are my own. Thank you Bob’s Red Mill for making NJB awesomeness possible!
How are you feeling the days after Thanksgiving? I hope you had an awesome meal, and special time with loved ones. It was a mellow, quiet time for us. I loved it. We spent time with a few family members, ate tons of great food, and relaxed a lot. Usually we are making so much more food, and stressing a bit more than we may want to. We really took a look at that and decided to scale down and choose to be lazy. We all chipped in the clean up, I still made most of the food, by choice. But I didn’t care if there were still dishes in the sink. I think my father in law even said, f-it! LOL!!! I agree, f- the dishes in the sink. We did wake up to a clean kitchen after Thanksgiving, and proceeded to eat leftovers until this meal.
Seriously though, I make that meal simply for leftovers. It is all about the sandwiches for me! But after several days of it, I need to make something else. A bit less indulgent, and way less carbs! So I made this Bob’s Red Mill Whole Grain Medley dish. I am a fan of the grains, as you already know. I could eat a bowl of these with nothing else, they are so filling, and so good. But I wanted health. I needed to put more greens, and vegetables in my body after the last week. And I don’t even eat more than one or two pieces of pie, if you can believe me! I just need these types of meals, my body craves them, and bacon. But whose doesn’t.
Have you tried a whole grain medley like this one? It’s slightly different than rice, as it doesn’t actually cook, it more soaks in liquids to soften them. It is nutty, but not like a brown rice, a bit more of a deeper flavor than brown rice. I like it a lot, and Brian did too, which is the actual test. This blend has nine grains and seeds in it, diverse nutrition much?!!! With thirty six grams of whole grains, six grams of protein and five grams fiber, you will be full for hours!
So I got to cooking, adding kale, apples, and the best miso dressing ever to change up the scene in our kitchen, this meal was made for this week. It’s savory, filling, healthy, and just a touch of sweet that our bodies may still be craving. But that miso and whole grain medley are a match made in heaven. The nuttiness of the medley, and umami of miso love each other, so I am thinking you may want to try this, pronto! And I hope you like it as much as I do.
Whole Grain Medley Stuffed Squash with Miso Dressing
Makes 4 cups grain, and 4 squash stuffed
I used kobucha squash, and acorn squash for this recipe. I prefer the kobucha squash for ease of slicing in 1/2 for stuffing.
1 cup Bob’s Red Mill Whole Grain Medley
3 cups chicken, or vegetable stock
1/2 teaspoon fine sea salt
2 medium squash, sliced in 1/2
1 bunch kale, washed, stemmed, torn into small pieces, about 6 cups
1 medium apple, chopped
3 tablespoons olive oil
2 tablespoon white vinegar
1 tablespoon white miso
pinch sugar, I use organic cane sugar
fine sea salt
fresh cracked black pepper
1/2 cup pomegranate seeds
1/4 cup fresh parsley, chopped
Preheat oven to 425 degrees
1. In a medium pot add grains, stock, and salt. Bring to a boil over medium high heat. Reduce heat to medium low, cover, and cook for 1 hour until softened. While grains cook, place squash, sliced side face up, lightly drizzle with olive oil, salt and pepper. Place in oven for 30-40 minutes. Remove from oven when fork tender
2. While squash and grains cook, add torn kale to a large bowl, drizzle with 1 teaspoon olive oil. Massage kale for a few minutes, until softened. Add chopped apples, toss to combine.
3. To make dressing, add olive oil, vinegar, and miso to a mason jar. Place on lid tightly, shake vigorously until well combined. Add to kale, toss to combine. Add cooked medley, toss to combine.
To assemble: Add a large serving to center of squash. Garnish with pomegranate seeds and parsley.
Optional: add cooked chopped pork loin, chicken sausage, or leftover turkey or chicken!