Mixed Grains Food

MIXED GRAINS

Mixed Grains image

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

Ingredients

1 cup long grain brown rice
1 cup wheat berries
1 cup rye berries
2 cups water
2 cups stock

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

Mixed Grains with Shiitakes and Corn image

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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

Mixed Grain Mushroom Casserole image

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

Ingredients

1/2 cup wild rice
1/2 cup pearl barley
1/2 cup brown rice
1/4 cup oil (or less)
1 large onion, thinly sliced
4 garlic cloves, chopped
4 tablespoons butter
1/2 lb mushroom, thickly sliced
3 1/2 cups broth
1 teaspoon crushed dried thyme
1/2 teaspoon crushed dried oregano
salt & pepper, to taste

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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