Best 2 Pollen Recipes

Pollen, the tiny grains that are released by flowers, is a unique and nutritious food that has been consumed by humans for centuries. It is a rich source of protein, amino acids, vitamins, minerals, and antioxidants, and has been shown to have a variety of health benefits, including boosting the immune system, reducing inflammation, and improving cardiovascular health. With its delicate flavor and versatility, pollen can be incorporated into a wide range of dishes, from sweet to savory, making it an exciting and healthy addition to any diet. In this article, we will explore the world of pollen as a culinary ingredient, providing you with tips, tricks, and recipes to help you create delicious and nutritious meals that showcase the unique flavors and health benefits of this natural superfood.

Check out the recipes below so you can choose the best recipe for yourself!

BRINED PORK CHOPS WITH FENNEL POLLEN

Brined Pork Chops with Fennel Pollen image

Categories Pork Side Brine

Yield serves: 6

Number Of Ingredients 12

Ingredients

3 to 4 tablespoons kosher salt
2 to 3 tablespoons sugar
2 tablespoons fennel seeds
2 tablespoons coriander seeds
1 teaspoon crushed red pepper
3 bay leaves
1 onion, cut into 1/2-inch dice
2 carrots, cut into 1/2-inch dice
2 celery ribs, cut into 1/2-inch dice
4 cloves garlic, smashed
6 bone-in pork loin chops (nice fatties!)
2 tablespoons wild fennel pollen (or substitute toasted ground fennel seeds)

Steps:

In a large bowl, combine 2 quarts water with the salt, sugar, fennel seeds, coriander seeds, red pepper, bay leaves, onion, carrots, celery, and garlic. (The amount of salt and sugar you use depends on your personal taste.) Submerge the pork chops in the brine, cover, and refrigerate for 2 days (if you don't have 2 days, at least brine the chops overnight). Remove the chops from the brine, discard the brine, and cook these bad boys!
Preheat the grill to medium-high.
Roll the fat edge of each pork chop in the fennel pollen.
Place the chops on the grill over medium-high heat and cook for 3 to 4 minutes. Rotate the chops 90 degrees to create beautiful crosshatched grill marks; continue to cook for another 3 to 4 minutes. Turn the chops over and repeat this process on the second side. If the chops start to burn, move them to a cooler part of the grill. Stand the chops up and grill the fat edge-you want to get it nice and crispy and release the lovely aroma of the fennel pollen. Remove the chops from the grill and let them rest in a warm place for 8 to 10 minutes before serving. The meat should be pink in the middle and very juicy.
ANNE ALERT!
This is a plan-ahead recipe! The brine takes a couple of days, but it's really worth the effort.

5-GRAIN PORRIDGE WITH BEE POLLEN, APPLES, AND COCONUT

5-Grain Porridge with Bee Pollen, Apples, and Coconut image

Provided by Alison Roman

Categories Breakfast Brunch Low Fat Kid-Friendly Low Cal High Fiber Low/No Sugar Quinoa Healthy Whole Wheat Brown Rice Bon Appétit Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield 4 servings

Number Of Ingredients 16

Ingredients

Porridge:
1/2 cup brown rice
1/2 cup quinoa
1/4 cup amaranth
1/4 cup millet
1/4 cup wheat bran
1/2 teaspoon kosher salt
Assembly:
1 tablespoon virgin coconut oil
1/4 cup unsweetened coconut flakes
1 large sweet-tart apple (such as Pink Lady), cut into 1/4" pieces
1/4 teaspoon ground cinnamon
2 tablespoons honey, plus more
Flaky sea salt (such as Maldon) and bee pollen (for serving)
Ingredient info:
Bee pollen is available at health food stores, some grocery stores, and online.

Steps:

Porridge:
Bring brown rice, quinoa, amaranth, millet, wheat bran, salt, and 6 cups water to a boil in a medium pot. Reduce heat, partially cover, and simmer, stirring occasionally, until cereal is the consistency of porridge (softer and thicker than the usual bowl of oatmeal) and water is absorbed, 40-50 minutes.
Do ahead: Porridge can be made 5 days ahead. Let cool; cover and chill. Assembly Heat coconut oil in a medium skillet over medium-high. Cook coconut flakes, stirring often, until toasted, 2 minutes; transfer to a plate.
Assembly:
Add apple, cinnamon, and 2 tablespoons honey to skillet and cook, stirring occasionally, until apples are browned in spots and tender, about 3 minutes. Serve porridge topped with apples, coconut, sea salt, bee pollen, and a drizzle of honey, if you like.

Tips:

Use fresh, local ingredients whenever possible. This will ensure that your dishes are packed with flavor and nutrients.
Don't be afraid to experiment. There are endless possibilities when it comes to cooking with pollen, so feel free to try new things and see what you like.
Start with a small amount of pollen and increase it gradually. This will help you avoid overpowering your dishes.
Pollen can be used in both sweet and savory dishes. Try adding it to salads, soups, stews, baked goods, and even cocktails.
Pollen is a great way to add a pop of color and flavor to your dishes. It can also be used to create unique textures.

Conclusion:

Cooking with pollen is a great way to add flavor, color, and nutrients to your dishes. It's also a sustainable way to enjoy this natural resource. With a little creativity, you can use pollen to create delicious and unique dishes that will impress your friends and family.