UNC Health Care
whole grain sampling day recipe

Whole Grain Recipes

Headshot of Ryan Conklin, a Chef Manager for Culinary and Nutritional services at Rex

Ryan Conklin is a Chef Manager for Culinary & Nutritional Services at Rex. His mission is to bring healthy, gourmet cuisine to the Rex community & shed the label of ‘hospital food.’

Thanks to everyone who came by the Courtyard Cafe this week to sample some of our whole grain dishes. What a success it was! We hope you can incorporate some of these delicious and healthy foods into your regular diet. So, without further ado, here are recipes for the two faves from this week:

Black Barley and Edamame Salad (serves eight)

  • Black Barley — 2 cups cooked
  • Edamame — 1 cup cooked
  • Red Bell Pepper — (small dice) 1/4 cup
  • Scallions — (thinly sliced) 2T
  • Orange Juice — 3T
  • Orange Zest — 1 each
  • Salt & Pepper to taste
  • Extra Virgin Olive Oil — 1/4 cup

Method
1. Cook Black barley as per package instructions, Cook Edamame in boiling water in boiling water for about 5 minutes. Cool both of these items under ice cold water to stop the cooking process.
2. Combine all other ingredients in a mixing bowl with Barley and Edamame. Adjust seasonings to taste.

Wheat berry & Farro Salad with Goat Cheese (serves eight)

  • Wheat berries — ¾ cup Cooked
  • Farro — 1 ½ cups Cooked
  • Dried Cranberries — ¼ cup
  • Fresh mint (chopped) — 2 T
  • Scallions (sliced thin) — 2T
  • Crumbled Goat Cheese — ¼ cup
  • Salt & Pepper to taste
  • Extra Virgin Olive oil — ¼ cup

Method
1. Cook Wheat berries and Farro as per instructions on package. Cool both grains, under cold water to stop them from cooking.
2. In a mixing bowl, combine cranberries, scallions, mint, salt, pepper, and goat cheese.
3. Mix whole grains with the seasonings, and add the olive oil.