Mixed Grains Food
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 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 GRAIN MUSHROOM CASSEROLE
Make and share this Mixed Grain Mushroom Casserole recipe from Food.com.
Provided by Dusty Gold
Categories Brown Rice
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine grains in a mixing bowl and set aside.
- Pour the oil into a 2 to 3 quart casserole which is safe for both stovetop and oven cooking, and place on medium heat.
- When hot, saute onion and garlic until tender and translucent, about 5 to 6 minutes.
- Add the mixed grains and saute for 1 minute, stirring constantly.
- Meanwhile melt butter or margarine (if using) in a separate pan on medium high heat.
- When hot, add mushrooms and saute quickly, stirring frequently, until the mushrooms are hot and have just absorbed the"butter" (about 1 minute).
- Immediately remove from heat.
- Add the broth, herbs, and mushrooms to the casserole with the onions and grains, and bring to a boil.
- Season with salt and pepper to taste, cover tightly (use aluminum foil between pot and cover if necessary for a good seal), and bake at 350 degrees for 1 hour.
Nutrition Facts : Calories 254, Fat 13.4, SaturatedFat 4.7, Cholesterol 15.4, Sodium 323.3, Carbohydrate 29.8, Fiber 3.7, Sugar 2.1, Protein 5.1
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