Recipe: Whole grain granola

Like making your own granola?  This recipe will really shake things up.  I actually used this once as a plate element on an appetizer, so if it seems a bit savory for breakfast, try thinking of it in other ways - sprinkle some over a nice piece of grilled venison - it's crunchy, delicious, nutritious, full of flavour and wild, just like the meat.  Granola is very much something you can play with, so no need to weigh everything exactly, and don't worry if you don't have one thing on hand, substitute another.  I highly recommend investing in quality honey for this, if only in portion, but regular table honey will do. When frying the rice, have a metal basin and metal strainer handy as the easiest way to get the rice out of the oil is to strain it.

You will need:

1C / 250ml          wild rice
1C / 250ml          quinoa
1C / 250ml          farro
1C / 250ml          hemp hearts
1C / 250ml          pumpkin seeds
1C / 250ml          sunflower seeds
2C / 500ml          fireweed honey
2C / 500ml          butter
2Tbs / 30ml        fennel seed
2Tbs / 30ml        mustard seed
2                         star anise
4                         allspice
4                         cloves
pinch                  kosher salt

Method:

 - toast the star anise, allspice and cloves - add to the honey and butter with a pinch of salt - melt together and let steep
 - toast the fennel seed and mustard seed - keep aside
 - cook quinoa and farro separately, cool and let dry (not completely)
 - put a generous amount of oil in a fry pan and get very hot - almost smoke point - fry the wild rice so it pops and puffs - let drain on paper towel when cooling
 - set the oven to 300F / 149C
 - lightly toast the pumpkin seeds, sunflower seeds and hemp hearts
 - mix all the grains together with the fennel and mustard seed
 - strain the honey and butter mixture
 - mix the spiced honey butter into the grain mix - you don't need to use it all if you don't like
 - spread the granola out on sheet pans and place in the oven
 - stir occasionally while toasting to cook evenly
 - toast until crunchy and delicious - 20 minutes or more depending on your taste
 - let cool on the sheet pans
 - store in an airtight container