April 2, 2010
RECIPES IN THIS EMAIL:   Crescents in the Rye | Millet Tabbouleh | Forward to a friend

Easter Greetings!

Easter is this weekend, and we have all sorts of treasures waiting for you! Both Saturday and Sunday our Bean Palace Restaurant will be serving a traditional Easter lunch with ham, scalloped potatoes, green beans and War Eagle Mill homemade rolls and carrot cake.

Our 33rd Annual Easter Egg Hunt will start Sunday afternoon at 2:00 pm. We’ll have special prizes for the kids, and parents too!

For those of you who can’t make the trip, we want to share one of our special recipes. These rolls will be a treasure on your Easter table!

• 1 1/2 cups War Eagle Mill Organic Bread Flour
• 3/4 cup War Eagle Mill Organic Rye Flour
• 2 tsp yeast
• 1 tsp caraway seeds
• 1 tsp salt
• 2/3 cup flat beer
• 1 Tbs War Eagle Mill Honey
• 2 Tbs canola oil
• 2 Tbs butter, melted

1. Put all ingredients in bread pan in the order suggested by your bread machine instructions. Set cycle for whole wheat bread, dough stage and press start.
2. When dough is ready, remove it from bread machine and punch down. Divide dough into TWO equal parts, cover and let rest for five minutes.
3. On a lightly floured surface, roll out first section of dough into a circle 8 to 9 inches in diameter. Keep the other section of dough covered.
4. Cut the circle into eight wedges.
5. Starting from the outside and working toward the point, loosely roll up each wedge. Stretch each roll slightly and pull it into a curve.
6. Set it on a greased baking sheet with point underneath.
7. Repeat with all the wedges and with the other remaining dough.
8. Let all the rolls rise until doubled, about 1 hour. Preheat oven to 400°F. Brush rolls with melted butter and bake for 12 to 15 minutes or until lightly browned.

Millet Tabbouleh

• 1 cup dry War Eagle Mill Organic Millet
• 2 cups water
• 1 cucumber, peeled and diced small
• 4-5 green onions, diced small
• 1 1/2 cups (2 medium size) fresh Roma tomatoes, diced small
• 3/4 cup fresh parsley, chopped fine
• 2-3 Tbs fresh mint, chopped fine or 2 tsp dry
• 1/4 cup olive oil
• 1/4 cup lemon juice (juice of 1 large lemon)
• 1 tsp salt
• 1/2 tsp fresh ground pepper

1. In a medium saucepan bring water and millet to a boil. Cover, reduce heat to a simmer and cook for 15 minutes or until liquid is absorbed. Uncover, fluff with a fork and let cool.
2. While millet is cooking and cooling, chop vegetables and parsley and put in a large bowl.
3. Add mint, olive oil, lemon juice, salt and pepper to vegetables. Stir to blend.
4. When cool, add millet to vegetables and toss well to coat.
5. Cover and refrigerate at least 2 hours or overnight.

Tips and Tricks

Try this salad using our Basmati Rice or Quinoa too! For a little added protein and texture add 1 can drained garbanzo beans or shelled edamame (soybeans).