Archive for Grains

Wild Rice Pilaf

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• 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

Posted in Ethnic_Indian, Ethnic_Mediterranean, Grains, Vegetarian Main Dish

Barley Vegetable Soup

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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.

Posted in Grains, Main Dishes, Soups, Vegetables, Vegetarian Main Dish

Best Basmati Rice

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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.

Posted in Ethnic, Ethnic_Indian, Grains tagged with

High Protein Pancakes

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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.

Posted in Breakfast, Grains

Light and Crunchy Granola

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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.

Posted in Breakfast, Grains tagged with ,

Spanish Rice

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1.5 T
1 c
1/4
2 cloves
1
1
3/4 t
1/2 t
2 1/2 c
1/2 c
SOME
1/2 t
1/3 c
1
2 T		 oil
white long-grain rice
onion, diced
garlic, minced
small roma tomato, diced
jalapeno or 1/2 bell, seeded/de-veined
ground cumin
salt
water (total of 3 c liquid)
tomato sauce (or 1/4 c water, 1/4 c paste)
OPTIONAL INGREDIENTS:
paprika or chili powder
cubed chicken
juice of small lime
finely chopped cilantro
Heat oil in a large saucepan over medium heat. When hot, add rice and stir constantly about 5 minutes until the rice begins to lightly brown. Add vegetables and spices and stir 2 more minutes. Add water and sauce, bring to a boil, then reduce heat to low, cover with a tight lid, and simmer 20-25 min until the water is gone. Stir in lime juice and cilantro. Remove from heat and let sit for 5 min, covered. Serves 8.
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Wheat Berries

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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.
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