job's tears baked with marjoram

[Guest guest]

The problem with books like this one -- I get intrigued by new foods to try but

quickly frustrated when I can't find a place to buy it.

 

edible job's tears

 

 

* Exported from MasterCook *

 

Job's Tears Baked with Marjoram

 

Recipe By :Amazing Grains by Joanne Saltzman

Serving Size : 7 Preparation Time :0:00

Categories : Grain And Cereal

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Job's tears -- whole grain

2 1/2 cups salted bouillon -- see tip

3 tablespoons minced fresh marjoram

2 cloves garlic -- minced

 

Combine ingredients in a 3 quart baking pot, cover, and bake in a preheated 350F

oven until grain has swelled and absorbed the liquid, about 80 minutes.

 

SERVING SUGGESTIONS: A sauce will embellish this dish, but it can stand on it's

own. Using no oil in the grain leaves a lot of options as to the kind of sauce.

Any sauce with vegetables would complement and decorate the dish.

 

TIPS:

* Plain salted water will keep this pearly white grain almost white in color. A

bouillon will impart color.

* Instead of bouillon, try miso, tamari or umeboshi.

 

VARIATIONS:

* For fresh herbs try marjoram, tarragon, oregano, or a combination.

* Replace raw garlic with roasted garlic.

 

JOB'S TEARS - imported from Japan. Bead-shaped kernel of tall grass (coix

lacryma-jobi). Named for it's tearlike cluster of seeds that hang over the

stalk. Two varieties: ornamental produced for bead jewelry; nutritional has

protein, B1 and potassium.

 

Big, elegant, luscious tear, snow-white parley beads provide a silky, moist,

slightly grainy texture. Coated in a light film of starch, this grain cooked

whole is delicious served with a hot sauce, refried or braised.

 

EDITOR'S NOTE: Joanne mentions Eden Foods, 701 Tecumseh Rd, Clinton, MI 49236

but I found no reference to this grain at their website:

http://www.edenfoods.com 2001-12-21

 

Quick cooking processed barley or hato mugi are also called Job's tears Look

for these large, pressed barley kernels in Asian markets. Substitutes: pearl

barley (slightly smaller). See

http://www.foodsubs.com/GrainBarley.html#hato_mugi

 

Description:

" simple and glamorous and pearly white "

Source:

" 1990 Amazing Grains: Creating Vegetarian Main dishes with Whole Grains

0915811219 "

Yield:

" 3 1/2 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 154 Calories; 2g Fat (11.5% calories from

fat); 6g Protein; 29g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 585mg

Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 1/2 Fat.

 

NOTES : Job's tears is a distinct grain with each kernel announcing itself as

you eat. It's worth waiting through the required long baking time.

 

Nutr. Assoc. : 2151 5451 875 0

 

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