Best 2 Pollen Recipes

**Pollen: A Culinary Delight with a Hint of Floral Essence**

From the vibrant fields of nature comes pollen, a remarkable ingredient that has captivated culinary enthusiasts with its unique flavor and nutritional value. This golden-hued powder, carefully collected from the anthers of flowers, holds a symphony of flavors that range from sweet and floral to slightly earthy. As a versatile ingredient, pollen can elevate both sweet and savory dishes, adding an unexpected layer of complexity. Discover the culinary magic of pollen through our curated collection of recipes, each showcasing its distinct characteristics and versatility. Explore delectable desserts where pollen's delicate sweetness harmonizes with honey and fruits, creating an unforgettable taste experience. Embark on culinary adventures with savory dishes, where pollen's subtle earthiness enhances the flavors of meats, vegetables, and sauces. Indulge in the goodness of pollen-infused beverages, where its floral notes dance on the palate, leaving a refreshing and invigorating finish. Prepare to be captivated by the culinary artistry of pollen as it transforms ordinary meals into extraordinary culinary experiences.

Here are our top 2 tried and tested recipes!

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:

Choose fresh, high-quality pollen. Look for pollen that is a bright yellow color and has a slightly sweet smell. Avoid pollen that is brown or has a sour odor.
Store pollen properly. Pollen should be stored in a cool, dry place, away from direct sunlight. It can be stored for up to 6 months.
Start with a small amount of pollen. When adding pollen to your diet for the first time, start with a small amount, such as 1/4 teaspoon per day. This will help to prevent any allergic reactions.
Gradually increase your intake of pollen. If you do not experience any allergic reactions, you can gradually increase your intake of pollen to 1-2 tablespoons per day.
Pollen can be added to a variety of foods. Pollen can be added to smoothies, yogurt, oatmeal, or sprinkled on top of salads or desserts.

Conclusion:

Pollen is a nutritious and delicious food that can be enjoyed in a variety of ways. It is a good source of protein, vitamins, minerals, and antioxidants. Pollen can also help to boost the immune system and improve digestion. If you are looking for a way to add more nutrients to your diet, pollen is a great option.

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