Shiloh Farms Organic Zante Currants Description
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Real Food Since 1942
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Wholesome, Healthy Foods
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Unsulphured
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USDA Organic
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Non-GMO
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Kosher
- Product of USA
Shiloh Farms looks to the fullness of nature's bounty for products made with only the purest ingredients. Never fake, never artificial - only authentic, wholesome flavor, the way nature intended!
We'll let you in on a little secret: Zante Currants are actually raisins in disguise! Derived from the ancient Corinth Grape, these tiny black beauties have an intense tart-sweet flavor perfect for baking.
Directions
To Rehydrate: Cover 1 part fruit with 2 parts water or juice. Refrigerate 2-3 hours, or until fruit has absorbed liquid & is plump to touch. Drain.
Suggested Use:
• Sub for raisins or cranberries in baked goods.
• Add flavor & texture to salads, pilafs, & roasted vegetables.
• Traditionally paired with almonds & citrus.
For optimal shelf life, store in a cool, dry place.
Free Of
GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup (35 g)
Servings per Container: About 10
| Amount Per Serving | % Daily Value |
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| Calories | 100 | |
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| Calories from Fat | 0 | |
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| Total Fat | 0 g | 0% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 26 g | 9% |
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| Dietary Fiber | 2 g | 7% |
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| Sugars | 24 g | |
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| Protein | 1 g | |
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| Vitamin A | | 3% |
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| Vitamin C | | 2% |
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| Calcium | | 2% |
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| Iron | | 6% |
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Other Ingredients: Organic unsulphured sun-dried zante currants.
Product was packaged in a facility that also handles wheat, soy, & tree nuts.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Stuffed Squash With Einkorn Wheat Berries
[vc_row][vc_column][vc_column_text]Indulge in a wildly delicious and nutritious side dish this holiday season. This recipe for stuffed squash features a flavorful filling of einkorn wheat berries, earthy mushrooms and fragrant herbs in roasted acorn squash. For a stress-free Thanksgiving, you can even prepare these squash a day ahead and refrigerate. Simply reheat in the oven when ready to serve! If you haven’t discovered wheat berries, this is a perfect introduction. Wheat berries are a nutritious grain that cooks like rice and has a sweet, nutty flavor. Each serving of Jovial einkorn (an ancient grain!) wheat berries contains 8 grams of protein, 4 grams of fiber and loads of B vitamins. This side dish can’t be beat in taste, presentation or nutritional value.
Stuffed Squash With Einkorn Wheat Berries
- 4 small acorn squashes (halved lengthwise and seeded)
- 1/3 cup Jovial Extra Virgin Olive Oil (plus more to brush )
- 1/2 cup finely chopped shallots ((about 2 large shallots))
- 3 cloves garlic (minced)
- 2 cups cremini mushrooms (coarsely chopped)
- 1/4 tsp. ground coriander
- 1 Tbsp. fresh thyme leaves
- 1/4 tsp. kosher salt (plus more to season)
- 1/4 tsp. black pepper (plus more to season)
- 1-1/2 cups Jovial Einkorn Wheat Berries
- 2 cups vegetable stock (chicken stock or bone broth)
- 1 cup water
- 1 cup chopped flat-leaf Italian parsley (plus more to garnish)
- 1/3 cup currants (optional)
- Preheat oven to 425 degrees F. Line sheet pan with parchment paper.
- Brush cut sides of acorn squash with olive oil and sprinkle with salt and pepper. On prepped baking sheet, arrange squash cut-side down; roast about 20 minutes, until just tender.
- While squash roasts, in large saucepan over medium heat, heat olive oil. Add shallots and cook, stirring occasionally, until translucent, about 3 minutes. Add garlic and cook 1 minute.
- Add mushrooms, coriander, thyme, salt and pepper; cook 6-8 minutes, until mushrooms soften and brown. Fold in einkorn wheat berries and toss to coat.
- To saucepan, add broth/stock and 1 cup of water and bring to boil. Cover, reduce heat and simmer about 30-35 minutes, until wheat berries are tender but still firm to the tooth.
Remove from heat, stir in parsley and currants, if using; taste and adjust salt and pepper..
On sheet pan, turn squash cut-sides up and fill with stuffing. Set in oven to warm, 5-10 minutes. To serve, sprinkle with parsley.
Add the available ingredients to your cart and make this beautiful dish.
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