Wheat Germ, My New Friend

I have a new friend in the kitchen. It's wheat germ. We've all heard how good it is for us, all that fiber and wholesomeness. So we buy a jar, sprinkle some on the next container of yogurt and then what? It sits in the refrigerator until it gets stale and we throw it out. Is that all it's good for?

Au contrair! My big breakthrough occurred when I discovered that I didn't have any bread to make bread crumbs for a casserole topping. In desperation I grabbed the jar of wheat germ and added some to the chopped onion and garlic that were sauteing in butter. Wow! The wheat germ behaved exactly the same as bread crumbs and tasted enormously better. It stayed crunchy. It even looked better. What with the sweetly nutty taste it's hard to remember that it's good for you. And it's ready to use.

I have never made bread crumbs again. Here are several uses I have discovered for wheat germ. The amounts given are suggestions. Experiment and adjust to suit your own taste. None of this is exacting, which is part of the fun.

When sauteing a pound of sliced mushrooms I add about half a cup of wheat germ and a teaspoon of tarragon.

Substitute wheat germ for up to one fourth of the flour in pancake batter. Or simply add a small amount to pancake batter mix.

A quarter cup of wheat germ substituted for a quarter cup of the flour adds interesting texture and flavor to homemade bread. You could even roll the shaped loaf in additional wheat germ before the last rising.

Add about a tablespoon of wheat germ per cup of liquid to vegetable soup. Or just sprinkle it on the top in the bowl.

Wheat germ really jazzes up rice. I use brown rice and add about half as much wheat germ five minutes or so before the rice is done.

I have a coffeecake recipe with a topping made of brown sugar, spices, melted butter and flour. Wheat germ substituted for the flour makes it taste even richer.

Try substituting wheat germ for half the graham cracker crumbs for pie crust.

Mix a little brown sugar with wheat germ and swirl some into pudding and sprinkle more on top.

Sprinkle wheat germ on lots of things for both looks and extra pizzazz.
Green beans, broccholi or other veggies.
Casseroles
Scalloped potatoes
Potatoes au gratin

Sauted wheat germ makes a scrumptious topping: Heat a tablespoon or two of vegetable oil and/or butter (half butter, half oil is best) in a small skillet, toss in half a cup of wheat germ, as much garlic and season salt and herbs as you like, and stir til brown. Toss with pasta. Toss with sauted veggies. Toss with both! Add a couple of boneless skinless chicken breasts--sauted and chopped--you've got heaven on a plate.