A Grain a Day

The Waldorf Kindergarten Snack Book, states "In the Waldorf kindergarten we, as teachers, are conscious of and celebrate many types of cosmic rhythms: day and night, the seasons, the days of the week. As part of this recognition of cosmic rhythms, quite a few teachers told me that they cook grains according to the rhythm of the days of the week." (page 25)

The suggested weekly rhythm, taken from Cooking with Grains by Emma Graf, is this:

Sunday - Sun - Wheat
Monday - Moon - Rice
Tuesday - Mars - Barley
Wednesday - Mercury - Millet
Thursday - Jupiter - Rye
Friday - Venus - Oats
Saturday - Saturn - Maize (Corn)

While all of these foods are healthful, sometimes it can be difficult to tempt your child into trying new things. To help you have greater success incorporating these grains into your family's diet, we have gathered a selection of recipes -- family favorites recommended by Waldorf Curriculum members.

This list is a work in progress. If you have a recipe to suggest, please share!

For more specific information on how each of these different grains affects your child's health and development, refer to The Waldorf Kindergarten Snack Book, chapter 6.

Wheat

• Pork Chops with Bulgur Stuffing
• Cinnamon Tostada
• Jeweled Cinnamon Couscous

  In a Dutch oven, saute 1/2 cup whole pearl onions and 8 oz. sliced mushrooms in 1 tablespoon butter. Add 1/4 teaspoon pepper. Cook 3 minutes.

  Meanwhile, heat one 14.5 oz can vegetable broth and 1/4 cup water to boiling over high heat.

  In a small bowl, combine 1/2 cup golden raisins, 1/2 cup dried cranberries, and 1/4 cup sherry. Let stand.

  Add one 15 oz. can garbanzo beans, fruit mixture, and 1/2 teaspoon ground cinnamon to mushroom mixture. Remove from heat. Add one 10 oz. box couscous to skillet. Stir in hot broth. Cover and remove from heat. Let stand 5 minutes. Fluff with a fork before serving.

  Serves 4 people as a main dish, with a green salad.

Rice

• Golden Rice Pudding

  Grease a 1 1/2 quart casserole dish.

  Combine
  2 cups hot cooked rice
  3 eggs, beaten
  1/2 teaspoon salt
  1 cup heavy cream
  1 cup golden raisins
  1/3 cup apricot jam

  Pour into prepared casserole dish. Bake uncovered, at 350 degrees F for 30 minutes. Stir well, bake another 20 minutes.

  Serves 6

Barley

• favorite barley recipes

Millet

• Millet-Peach Pudding

Rye

• favorite rye recipes

Oats

• Flap Jacks

  Ingredients
  6 oz of butter
  6 oz of light brown sugar (English equivalent demerara sugar)
  8 oz of oat flakes (English equivalent rolled oats)
  Pinch of Salt

  You will need a shallow tin approximately 8 inches by 12 inches.
  This recipe will make approximately 16 flap jacks.

  Instructions
  Warm and beat the butter. Mix this together the sugar, oats and the salt, then stir in the butter. Tip the mixture into a greased shallow jelly tin (in England this is known as a Swiss roll tin) and then press together, smooth the surface with a knife.

  Stand the tin on a baking-tray and bake for approximately 30 minutes at 375°F.

  When the cooking is complete remove the tin from the oven and leave it for a few minutes. While it is still warm cut it into approximately 16 squares or fingers, and leave it in the tin until it is cold.

Maize (Corn)

• Baked Polenta Fries
• Creamy Breakfast Polenta

  In large saucepan, bring 1 1/2 cups milk (include any heavy cream, if available) and 1 1/2 cups water to a boil. Reduce heat to medium low -- liquid should be barely bubbling. Pour 1/2 cup yellow cornmeal into the pan in a thin steady stream, stirring constantly with a whisk. Add 1 tablespoon sugar and 1/4 teaspoon salt. Stir well.

  Simmer, stirring often, until polenta is soft and creamy to the bite, about 15-20 minutes.