Sunday, April 15, 2012


Triticale (trit-uh-KAY-lee) is a wheat-rye hybrid, intended to have the nutritional value of wheat and the ease of growing of rye. It was perfected in the 1960s, so it may be the most modern food we've ever gotten in our farm share (though it perhaps fails Michael Pollan's "Don’t eat anything your great-great-grandmother wouldn't recognize as food" rule). Ours was grown by Four Star Farms.

Triticale seems to be used primarily as animal feed, though I've spotted it in co-op-friendly multigrain human foods before (Kashi products, Bob's Red Mill cereals). The Internet is not exactly awash with recipes; many that do exist call for triticale flour or flakes (which we won't be milling at home). Here are a few results for the triticale berries:

Triticale with peanuts and Asian seasonings
Triticale with white beans and kale
Kale and triticale risotto
Triticale risotto

The whole grains look a lot like wheatberries, but they are more rugged and larger (and may require even longer cooking). Bob's Red Mill suggests soaking, then boiling, then letting them rest for a day.

See our previous compilation of wheatberry recipes; I think this triticale will probably end up in a potluck-standard Bittman grain and bean salad.

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