Triticale with Peanuts and Asian Seasonings
1 cup triticale berries
2 tablespoons canola or safflower oil
2 scallions, sliced very fine on the diagonal
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
salt to taste
1/4 teaspoon Asian sesame oil, or more to taste
3 tablespoons chopped salted roasted peanuts
fresh cilantro leaves for garnish
1. Cook the triticale berries in a large pot
of boiling salted water for 1 hour, or until they are tender.
2. About 5 minutes before the triticale is done, in a large, deep skillet or a wok heat the oil over moderately high heat until it is hot but not smoking. Stir in the scallions, ginger, and garlic and cook, stirring frequently, for 2 or 3 minutes, or until the mixture is very fragrant.
3. Drain the triticale and add it to the scallion mixture. Season to taste with salt and cook, stirring, for 2 minutes, or until heated through. Stir in the sesame oil and 2 tablespoons of the peanuts and transfer to a serving bowl. Sprinkle with the remaining 1 tablespoon peanuts and the cilantro.
This recipe makes a delicious and unusual side dish for any saucy stir-fry, or any roasted meat served with a sauce. Serves 4 as a side dish