by Admin | Dec 14, 2020 | Whole Grains, Rice, and Pasta
Whole grains make great fillings for vegetables like these hearty stuffed eggplant halves. Millet freezes well, too, so you might want to double or triple the recipe and freeze the extras for fast, filling weeknight meals.YIELD: SERVES 4EGGPLANT2 eggplants, halved...
by Admin | Dec 13, 2020 | Whole Grains, Rice, and Pasta
Tender-chewy, round sorghum grains can stand in for small pasta shapes and Israeli couscous. Here, it’s used in a simple Middle Eastern grain salad.YIELD: SERVES 6½ cup sorghum, rinsed and drained½ cup prepared sun-dried tomato pesto1 English cucumber, peeled and...
by Admin | Dec 12, 2020 | Whole Grains, Rice, and Pasta
Oats aren’t just for breakfast! Give them the savory treatment and they make a luscious, creamy grain bowl. Sub any cheese for the Brie, any chopped nuts for the pine nuts, and any fresh herb for the basil in this one-bowl dinner.YIELD: SERVES 42 tsp. olive oil or...
by Admin | Dec 10, 2020 | Whole Grains, Rice, and Pasta
Soft millet, chewy lentils, and crispy-edged roasted oyster mushrooms are tossed with a thyme-laced vinaigrette for a one-bowl meal that’s elegant enough for company. If you can’t find tamari-flavored roasted pumpkin seeds, use roasted and salted pumpkin seeds.YIELD:...
by Admin | Dec 9, 2020 | Whole Grains, Rice, and Pasta
The Japanese have long enjoyed rice with barley. The combination is a common accompaniment in bento boxes (shown, right) and makes a delicious side dish or base for a one-bowl meal.YIELD: SERVES 4⅓ cup short-grain brown rice, rinsed⅓ cup hulled barley, rinsed¾ tsp....
