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....
by Admin | Dec 8, 2020 | Whole Grains, Rice, and Pasta
Chimichurri has its roots in Argentina, where it is usually slathered over grilled meat. Here, it lends spicy, garlicky goodness to a hearty bowl of sweet potatoes and quinoa. For extra protein and fiber, you could also add ¼ cup cooked beans. YIELD: SERVES 4 SWEET...
by Admin | Dec 7, 2020 | Whole Grains, Rice, and Pasta
Think of this recipe as a protein-packed, gluten-free alternative to mac ’n’ cheese.YIELD: SERVES 82 tsp. olive oil1 medium leek, white and pale green parts halved and sliced (1 cup)½ cup diced red bell pepper½ cup diced green bell pepper1½ cups quinoa, rinsed and...
by Admin | Dec 6, 2020 | Grains, Lunch, Whole Grains, Rice, and Pasta
Combining quinoa with bulgur improves the texture and nutritional profile of this cold grain salad. Roasted eggplant and chickpeas round out the dish, making it ideal for a take-along lunch or a light summer supper.YIELD: SERVES 43 medium eggplants, cut into ½-inch...
by Admin | Dec 5, 2020 | Lunch, Whole Grains, Rice, and Pasta
These skillet-browned cakes have a Greek feel to them with the sage, spinach, and golden raisins. Serve with a spicy prepared tomato sauce or dollops of olive tapenade. The recipe will work with other cooked whole grains as well.YIELD: SERVES 62 cups cooked millet1...
