Ingredients:

• 1 Cup gluten free Yummmy Pitimi
• 2 cups water 
• ½ cup minced onion 
• 2 garlic cloves minced 
• 2 ½ tbsps olive oil
• ¼ cup green pepper
• 1 serrano pepper finely chopped
• 1 tsp lemon pepper
• 1 tsp salt
• 2 tbsp chopped cilantro for garnish

Marinade:

• Zest of 1 lemon (1 tsp of lemon zest)
• ¼ cup balsamic vinegar
• ¼ cup extra virgin oil
• 2 tbsp Yummmy raw honey
• 1 tsp salt
• 2 garlic cloves minced 
• 1 chicken breast sliced thinly for a quick marination

Directions:
Cook the sorghum grain using 2 cups of the water in a pressure cooker at High Pressure for 1 hour. While the sorghum is cooking, prepare the other ingredients.
To prepare the marinade, combine all the ingredients except for the sliced chicken breasts in a zip lock and then marinate chicken for at least 30 minutes.
Using a medium-sized pot, start sautéing on medium heat for about 10 minutes the onions, garlic, green pepper, and serrano pepper in 2 tbsps. olive oil. Add the lemon pepper and salt. Then add cooked sorghum into the pot and cook for an additional 10 minutes on low heat. Brush a grill pan lightly with the remaining ½ tbsp. olive oil and cook marinated chicken for about 4 minutes on each side; brush occasionally chicken with marinade. Once cooked, cut chicken into small strips and place over the sorghum pilaf. Garnish with cilantro and serve.

​Source: NuLife

Ingredients:

• 4 cups Yummmy Oatmeal
• 1/2 cup almond slivers 
• 1/2 cup walnuts 
• 1/2 cup Yummmy Raw Honey 
• 4 tbsp Yummmy Coconut Oil 
• 1/4 tsp salt 
• 1/2 tsp cinnamon 
• 1/2 tsp nutmeg 
• 1/4 tsp ginger 
• 1/2 tsp vanilla extract 
• 1/2 tsp coconut extract 
• 1/2 cup sweetened coconut flakes

Directions:
Prep: preheat oven to 350 degrees F, prepare baking sheet lined with parchment paper

1. In large bowl combine oats, nuts, salt, ginger, cinammon and nutmeg.
2. Combine coconut oil (if hardened, heat in microwave for 20-30 sec), honey and extracts.
3. Mix honey mixture over oat mixture. Pour evenly on baking sheet.
4. Bake for 5-7 minutes and remove immediately.
5. Add coconut flakes and toss to combine. Bake for an additional 12-13 minutes.
6. Allow to cool for 1 hour and store in air tight container.

Recipe and photo credits: Nikki Nedd

Ingredientes:
4 tazas de arroz basmati Yummmy
4 tazas de agua de frijoles negros.
1 cucharada de sal
1/2 cucharada de sazón completa
Comino
Ajo molido
1/2 Cebolla
1/2 Ají 
Un pedaso de tocino

Instrucciones:
Se sofrien los sazones con el tocino y se le echa al arroz.
Se cocina por 15 minutos en la cazuela de arroz.
​Despues se revisa si esta durito, se pone unos 10 minutos mas. Y a disfrutralo.

Enviado por Mercedes "Mechi" Perez

Serving: 4, Prep and cook time: 30 - 40 minutes

Tip: Bulgur is cooked like rice in this recipe

Ingredients:

• 4 stalks of scallion
• 1 carrot
• Olive oil
• 1 cup boiling water
• 1-1/2 cup of bulgur
• 1/2 tsp of cumin
• 1/2 tsp of salt
• 1/4 tsp of black pepper
• Butter
• Garnish
  • Parsly
  • Raisins or chopped tomatoes
  • Chopped walnuts

Prep:
1) Chop scallions, leave the top green part of 2 of the scallions aside to chop and add as a garnish
2) Chop carrot
3) Boil 2 cups of water, and add 1 cup of boiled water to bulgur wheat, let it sit for 8-10 minutes until it gets fluffy 

Directions:
1) Heat saucepan in high heat and add olive oil to cover base of the pan
2) Once hot, add chopped scallions to pan and lower heat to medium
3) When scallion are soft, add bulgur wheat (with water you had it sit in), and add a bit of butter
4) Wait 1 min
5) Add 1 cup of water, chopped carrot, cumin, salt and pepper, increase heat to bring to boil and cover with lid
6) Once boiling, reduce heat and stir bulgur around so as to not let it stick to pan and wait 10-15 mins.
7) Once you start to see water disappear, taste it and if hard, add a little bit of water. If not necessary, remove from heat, stir and let it sit so that remaining water evaporates
8) Once fully cooked add to bowl and garnish with chopped parsley leaves, remaining scallion, add walnuts and raisins or chopped tomatoes to your hearts content and enjoy!

Great pairing for grilled chicken

Serving: 4 adults

Ingredients:

• 1 cup of Yummmy Basmati Rice mixed with wild rice
• Olive
• Half sliced onion
• 1 3/4 cup of water or broth

Directions:

1. Place 1 cup of wild rice with Yummmy Basmati Rice mix in a sifter, and rinse under water to remove starch until water is clear.
2. Heat small pan and add olive oil
3. Slice half an onion and place in pan. Wait until they're golden brown
4. Add rice to pan, salt and season to taste. Stir to mix with onions for 30 seconds
5. Add 1 3/4 cup of water or broth.
6. Wait for water to boil, and cover with lid. Reduce heat to low heat and let rice simmer for 18 minutes.
7. If water remains in the pan, turn off heat and keep the lid on so that the water may evaporate.

Now you should have fluffy, delicious, and healthy rice to accompany the main course. Enjoy!

Yield: 5 dozen (it may sound a lot, but in my family of 4 the cookies were gone in 3 days)

Ingredients:

• 1 cup honey
• 1 cup butter softened (2 sticks of butter)
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 cup quick cooking oats
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips*
• 1/2 cup chopped nuts

*You may substitute chocolate chips for carob chips, raisins or dried cherries.

Directions:

1. Preheat oven to 350ºF.
2. In the bowl of an electric mixer, cream together honey and butter until smooth. Beat in eggs, one at a time, and add vanilla; mix well.
3. Combine flour, oats, baking powder, baking soda, and salt; mix well.
4. Add flour mixture to honey mixture in two parts; mix well after each addition. Stir in chocolate chips and nuts.
5. Drop by heaping teaspoonfuls onto parchment-lined or greased baking-sheets. (Leave about 3 cm of space between each spoonful so your cookies don't mush together.) Bake for 12-16 minutes or until lightly browned.

Recipe provided courtesy of the National Honey Board.