MIXED GRAINS WITH SHIITAKES AND CORN
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 cup quinoa and 1/2 cup millet in boiling salted water until tender, about 12 minutes. Drain and spread on a paper towel?lined baking sheet to cool. Cook 8 ounces sliced shiitake mushrooms in olive oil in a large skillet over medium-high heat until browned, 5 minutes. Add 1 cup corn, 1 teaspoon fresh thyme and salt and pepper to taste; cook, stirring, until the corn is tender, 30 seconds. Let cool, then toss with the grains, 1 cup fresh parsley, the juice of 1/2 lemon and 3 to 4 tablespoons olive oil. Stir in 1/2 cup shredded parmesan.
MIXED GRAINS
Based on Evelyn/Athens' Mixed Grain Salad (Recipe #101723). I like to use the grains anywhere you would regular rice- plain with veggies or sauce on top, stir-frys, topped with beans and salsa, as a breakfast cereal, salads, and in cassaroles. You can sub one cup of wild rice for either the rye or wheat berries. Should work with barley as well, but I have not tried that yet. I often will make up a large batch over the weekend, and keep it on hand for use in various meals and snacks during the week. Also, I usually do not use any stock so that I can use it in sweet things as well- I use 4 cups of water instead. It is just more versatile that way.
Provided by VegSocialWorker
Categories Grains
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Add brown rice, wheat berries and rye berries to a large pot with a lid.
- Add 2 cups water and 2 cups stock and bring to boil.
- Reduce heat to low; cover and cook until grains are tender and liquid is absorbed, about 40-50 minutes.
- Remove from heat, fluff with a fork, and serve or store in air tight container for future uses.
MIXED GRAIN PILAF
This medley owes its substantial texture to sturdy little grains of pearl barley, wheat berries, and millet, as well as to a hearty helping of wild rice. Fragrant garlic, onion, and assorted mushrooms contribute rousing flavors. When vegetable stock takes the place of chicken stock, the dish easily becomes vegetarian.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Heat oil and butter in a large ovenproof Dutch oven over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, 6 to 8 minutes. Add mushrooms. Raise heat to medium-high, and cook, stirring occasionally, until mushrooms are softened, about 5 minutes. Stir in all of the grains. Cook, stirring often, 12 minutes. Stir in stock; bring to a boil.
- Cover, and transfer to oven. Bake until grains are tender, 40 to 50 minutes (check after 40 minutes, but don't remove lid before then). Season with salt and pepper. Serve immediately.
- Add grains, and stir well, coating them with oil. Cook, stirring often, for about 10 to 15 minutes. Stir in stock, and bring to a boil. Cover pot, and put in oven. Bake for 30 to 40 minutes (check after 30 minutes; remove lid and cook a little longer if grains need to be softer). Fold in chopped herbs. Drizzle with Marsala wine. Season with salt and pepper, and serve immediately.
- To reheat: Place the pilaf mixture in a buttered, ovenproof casserole. Do not fold in the herbs or add Marsala. Cover, and refrigerate until ready to serve. When ready to serve, bring the pilaf to room temperature, about 20 minutes. Heat the oven to 350 degrees. Drizzle with Marsala. Cut a piece of parchment paper to fit the top of the casserole, and butter it. Place the parchment on the pilaf, butter-side down. Place in the oven until heated through, about 30 minutes.
MIXED GRAIN & PRESERVED LEMON SALAD
This herby, tangy side dish of quinoa and spelt makes a delicious addition to a dinner party menu
Provided by Miriam Nice
Categories Side dish
Time 45m
Number Of Ingredients 12
Steps:
- Bring a large pan of water to the boil. Rinse and drain the quinoa and spelt, and add to the pan. Boil for 15-18 mins or until just tender, then rinse and drain again under cold water. Leave to drain in a large sieve.
- Meanwhile, in a large bowl, whisk together the lemon juice and molasses, then slowly add the oil. Add the mixed spice and season well.
- Stir the preserved lemons, herbs and fennel into the dressing, then add the grains. Toss to combine, checking the seasoning. Pile the salad onto a large platter, top with the toasted pumpkin seeds and serve.
Nutrition Facts : Calories 294 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.1 milligram of sodium
MARA'S TOFU WITH MIXED GRAINS
With only a few steps and five main ingredients, this simple dish barely requires a recipe, but the results are simultaneously nourishing and deeply satisfying. Steeped in aminos (soy sauce's unfermented cousin), the semisoft tofu melts away with each bite, leaving behind a steamy, satisfying contrail of salt and umami. The coconut oil lends a trace of its sweet, tropical aroma as it yields a crisp, lacy crust. Mixed with quinoa, the rice becomes nutty and complex, a chewy counterpoint to the tender tofu. Plus, it's healthful enough to justify a little self-righteousness.
Provided by Samin Nosrat
Categories grains and rice, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Rinse and drain rice and quinoa. Cook in a rice cooker with water and salt, or in a heavy-bottomed 2-quart saucepot over medium heat. Cover, and bring to a boil, then reduce to a faint simmer. Cook for 35 to 40 minutes, or until all water has been absorbed.
- Line a baking sheet or large plate with paper towels. Set aside.
- Pat tofu blocks dry, then halve lengthwise. Cut into 1/2-inch-thick slices. Drizzle 2 tablespoons aminos onto the bottom of a large, shallow glass or ceramic dish, then lay a layer of tofu in it. Drizzle with another 2 tablespoons of aminos, then layer in remaining tofu, and drizzle with remaining aminos. Marinate for 5 minutes, then rotate and flip tofu slices, and tilt dish to coat evenly. Marinate 5 more minutes. Drain away excess aminos.
- Set a 10-inch cast-iron or nonstick pan over high heat. When the pan is hot, add 2 tablespoons coconut oil. Just as oil begins to smoke, carefully lay in pieces of tofu in a single layer, leaving room between each piece.
- Reduce heat to medium high, do not touch the tofu and cook 6 to 7 minutes per side until golden brown. Use a thin metal spatula to carefully flip the pieces. Cook the rest the same way, adding more oil as needed.
- Remove cooked tofu to prepared baking sheet, and allow to drain.
- Use a fork to fluff rice and quinoa. Serve tofu with rice. Garnish with cilantro leaves.
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- In short, just add the grains to a strong blender like a Vitamix or Blendtec in batches of 1-2 cups until you’ve ground everything into a fine powder. How much you place in the blender depends upon the size and capacity of the blender pitcher, but the grains should at least cover the blades of the blender to effectively pulverize your grains into flour. Otherwise, the grains will just blow around the pitcher.
- Before you hit the “start” button, cover the top of your blender with a dish towel to catch any residual powder. Then, turn the blender to the highest setting. It takes our blender 30-45 seconds to grind grains into a usable fine flour.
- Once the grains are milled, combine them in a large bowl along with any store-bought flours you decide to use, and stir until everything is uniformly combined. Transfer the flour to an airtight container.
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