(from Isabel Eats)
Archive for Grains
Wild Rice Pilaf
• 3/4 c converted rice
• 1/2 c chopped onion
• 1/2 c diced carrots
• 1/4 c raisins
• 2 T butter
• 1.5 c vegetable broth
• 1/2 c frozen peas
• 3/4 c cooked wild rice
• 1/3 c toasted almond slices
Cook the wild rice beforehand (see below). Saute the converted rice, onion, carrots and raisins in butter until onion is tender. Add the broth; bring to a boil. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, about 20 minutes. Stir in frozen peas, wild rice and almonds; heat through.
COOKING THE WILD RICE:
See https://www.thekitchn.com/how-to-cook-wild-rice-on-the-stovetop-198709
Barley Vegetable Soup
3 T olive oil
1 onion
2 cloves garlic
7 c water
1.5 T vegetable broth base
1 c barley
4 carrots
chunk of cauliflower
1 zucchini
1 tomato
1/2 c frozen corn
1/2 t basil
1/2 t oregano
1/4 t black pepper
1 T lemon juice
Dice onion, mince garlic, and sauté in a large pot in olive oil over medium heat for about 5 minutes. Add the next group of ingredients (all vegetables chopped), bring to boil and simmer for about 40 minutes. Stir in lemon juice.
Best Basmati Rice
2 c white basmati rice
3 1/3 c water
2 T butter
1/2 t salt
Rinse rice in cold water until water runs clear. Drain.
OPTIONAL: Melt butter in pan over moderate heat, add rice, stirring for 2 min.
Add remaining ingredients, bring to boil, cover and cook over lowest heat until water is absorbed (about 20 min). Remove from heat and let sit for 5 min before fluffing with a fork.
To refresh old rice, place in a colander, covered with a damp paper towel, over boiling water for 5 to 10 minutes or heat with 3-4 T water in microwave.
Serves 8.
Adapted from Epicurious.
High Protein Pancakes
1 cup egg whites or 4 whole eggs
1 cup rolled or quick oats
1⁄2 cup cottage cheese
1⁄2 cup Greek yogurt
1 1⁄2 tablespoons oil
1 tablespoon sugar
1 teaspoon cream of tarter
1 teaspoon baking soda
1 teaspoon vanilla
optional: 1 teaspoon cinnamon
Blend everything together until smooth and cook in a pan with a little bit of oil, over medium heat. Flip after the bubbles that are halfway between the edge and the center of pancake pop and stay open.
Light and Crunchy Granola
10 c rolled oats and 6 c puffed wheat or barley or rice crispies (OR 16 c rolled oats)
3 c chopped dates
(This granola is not sweet. For mildly sweet, add 3 c brown sugar or 1 1/2 c honey + 1/2 c molasses.)
4 c nuts or seeds (sunflower, sliced almonds, peanuts, pumpkin, pecan, walnut, cashew)
3 c shredded unsweetened coconut (optional)
1/2 c chia (optional)
8 t ground cinnamon
8 t vanilla
2 t salt
3 c plain yogurt
1 c water
Preheat oven to 275. Mix dry ingredients and then stir in the yogurt until all is moistened. (If using rice crispies, mix them in at end.) Spread 1/2 inch thick on four cookie sheets. Bake for about 30 minutes, stir, then another 15 minutes or until some of the granola begins to brown. Makes 60 servings.
VARIANTS TRIED
Instead of 3 c yogurt and 1 c water, used 2 c yogurt and 2 c orange juice plus 3 T orange zest. The only other added sugar was 1/2 c molasses. Used the optional coconut and about 1/8 c chia. It was only very mildly sweet and only faintly orange flavored. Tasted good, though, and good texture.
Spanish Rice (Crockpot)
- 1 onion, diced
- 1 green pepper, chopped
- 2 large tomatoes, peeled and quartered
- 2 garlic cloves, minced
- 1 15 oz can tomato sauce
- 1 1/2 c water
- 2 tsp chili powder
- 1 tsp cumin
- 3/4 c brown rice
- 2 TBS chunky salsa
Combine all ingredients in crockpot. Cover and cook on low for 7 to 10 hours.
contributed to Chet’s Crock by Catherine
Brown Rice
| 2 3/4 c 1/4 t 2 T 4 c |
brown basmati rice salt butter water (i.e. 1.5:1 water: rice) |
|
| Combine in rice cooker. Takes about 40 min. | ||
Wheat Berries
| 2 c 1 T 4 c 1/4 t |
hard red winter wheat (or other variety) olive oil water salt milk nuts, grapes, raisins, honey, peaches, brown sugar, etc. |
|
| Rinse wheat, then remove excess water with paper towel. Pre-roast wheat at about 375° in olive oil in a skillet until it is a little browned, then add the water and simmer (~200°) for about 30 minutes (until most of the berries are broken open). OR soak overnight then simmer for 30 min, OR bring to boil then place in a thermos for 2 hours to overnight.Drain and stir in salt. Serve as hot cereal topped with fruit, nuts, honey, etc. Serves 2 adults and 5 little girls. | ||