What is Triticale?
Organic Triticale (trit-ih-KAY-lee) is a combination of wheat and rye. It's like the two grains had a secret handshake and the King of Wheat made a marriage pact with the King of Rye. By royal decree, only the strongest and coolest grains could marry one another. Ha ha! Not to be confused with the inbreeding of some hillbilly clans. It's way cooler...with a lot less banjo music involved.
Actually, it came about through the natural process of cross-breeding of wheat (Triticum) and rye (Secale). The name triticale (Triticalehexaploide Lart.) combines the scientific names of the two genera involved. The history of triticale (here) is remarkable! Don't be mistaken, it is not genetically modified. Cross-breeding is not GMO.
Where to Use Triticale
The combination of wheat and rye in one variety of grain means that is high in fiber and grows well in adverse conditions. Nevermind how it's grown, right? How does one use this grain in the kitchen? Well, it is ideal for a good rye bread flour. When cooked in the whole grain form, it has delicate nutty flavor and is the perfect companion to seafood and roasted vegetables. It is cooked much like a wheat berry, usually simmered in a pot of water in a ratio of 1:4 for about 45 minutes until tender.
Every chef should know how to use Triticale. So, today we're going to give you a kickin'-patootie recipe using the whole cooked grains that you could serve in a restaurant (if you had one) or at your next party of grain royalty buffs. It's elegant and charming. Plus, we'll give you the "cheater method" for Creme Fraiche made from sour cream that anyone can make.
Warm Triticale and Shrimp with Dill Crème Fraiche
Lemon Dill Shrimp
Dill Crème FraicheSour cream|
Organic Shrimp, cooked, peeled| 12 oz
Olive Oil, lemon infused| ¼ cup
Fresh Lemon Juice| 2 Tbsp.
Black Pepper, fresh cracked| 1/2 tsp.
Lemon Zest, fresh| 1 tsp.
Garlic, minced| 1 tsp.
Dill, dry| 2 tsp.
Sea Salt to taste
Organic Grains Triticale| ½ cup
Olive Oil|1 Tbsp
Vegetable stock| 2 cups
1 tspOnion, minced|
Directions: Cook the triticale in a 12-inch skillet with a fitted lid, toast the triticale on medium-high heat with the olive oil for 5 minutes until toasted and fragrant. Add the vegetable stock and reduce heat to low. Simmer for 45 minutes.
Make the Shrimp: While the grain is cooking, combine the Lemon dill shrimp ingredients in a medium bowl and set aside.
To make the mock Crème Fraiche: Combine the sour cream, milk, dill and minced onion in a bowl until smooth.
To serve: Line a serving dish with the warm triticale and season well with salt and pepper. Top with the shrimp and drizzle with the Dill Crème Fraiche. Garnish with thinly sliced carrots, fresh peas and cheese if desired. Serve immediately as an appetizer or main course.