Can we share WHOLE GRAIN recipes again?

[lindrusso]

Hi everyone.

In my quest to eat better, I am trying out new recipes for whole grains.

The other night we tried out CLs Barley, Black Bean, and Corn Burritos. These were very easy to throw together and even the boys really like them, a big plus. The bean mixture itself is very low in fat, it's really the tortillas and toppings that add the fat, so it's really up to you how high fat to take these. We had them one night with regular flour tortillas and I did them the next night with a whole wheat pita.

Tonight I am trying a recipe from Good Carb Cookbook - I'll post that one later with my comments/review.

So, any new whole grain recipes to share?

BARLEY, BLACK BEAN, AND CORN BURRITOS
(from CLs Slow Cooker Cookbook)

I made subsitutions based on what I had on hand. We also tended to put more filling in each burrito and our burritos were a bit larger, so we didn't get 18 burritos out of this mixture. I also cooked it on the stove top using quick-cooking barley and it was done in about 15 or 20 minutes.

1 (10-ounce) can diced tomatoes with green chiles, undrained I used 1 can diced tomatoes + 1 can of chopped green chilies)
1 (15-ounce) can black beans, rinsed and drained
1 cup uncooked pearl barley
2 cups vegetable broth (I used homemade chicken broth)
3/4 cup frozen whole-kernel corn
1/4 cup chopped green onions
1 tablespoon fresh lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground red pepper
1 garlic clove, minced
1/4 cup chopped fresh cilantro (I skipped this)
18 (6 1/2-inch) flour tortillas
1 cup plus 2 tablespoons (4 1/2 ounces) shredded reduced-fat sharp cheddar cheese (I used full-fat colby-jack)
9 cups thinly sliced curly leaf lettuce (skipped this)
2 1/4 cups salsa
1 cup plus 2 tablespoons fat-free sour cream (only had regular on hand)

1. Place first 11 ingredients in a 3- to 4-quart electric slow cooker; stir well. Cover with lid; cook on low-heat setting 4 to 5 hours or until barley is tender. Stir in cilantro.

2. Heat tortillas according to package directions. Spoon 1/3 cup barley mixture down center of each tortilla; sprinkle each with 1 tablespoon of cheese. Roll up. Place 1 cup lettuce on each of 9 plates; top each with 2 burritos. Spoon 1/4 cup salsa and 2 tablespoons sour cream over each serving. Yield: 9 servings.

3. Calories 366 (11% from fat); Protein 17.6g; Fat 4.4g (sat 1.8g); Carb 65.5g; Fiber 7.1g; Chol 8mg; Iron 4.5mg; Sodium 1075mg; Calc 280mg.


Alysha :)

[saw]

Hi Alysha -- we have tried that slow cooker recipe and liked it as well. I am trying to use more whole grains and fiber rich foods in our diet, so this thread will be very helpful. I have made a number of muffin recipes lately with whole grains, but I am not sure if you are interested in those or just main dishes. If you want the muffins, I am happy to post them as well.

The one really great new dish we tried recently was from a cookbook called Once Upon a Tart (GREAT book, by the way). I am not a big cold salad fan, so I was wary of this until I read that it is served warm or at room temp. so I decided to give it a try. Wow! Wonderful flavors and really nice texture. It is also very pretty. We served it to friends, along with roast chicken, but it could be a main dish on its own. Here it is, with my notes at the bottom:



Barley, Wild Rice and Asparagus Salad with Soy-Ginger Vinaigrette
We love the combination of the toothsome barley with the crunchy wild rice in this salad. If you like onions, add finely chopped scallions to the stir-fry at the last minute. Another great addition is a nice ripe avocado.

2 cups water, cold, salted (for rice)
1/2 cup wild rice, picked through and rinsed
4 cups water, cold, salted (for barley)
1 1/2 cups barley, picked through and rinsed
2 tablespoons canola oil
1 piece fresh ginger, 2-inch, peeled and julienned
1 pound fresh asparagus, cut diagonally into 2-inch pieces
1 teaspoon salt
1 avocado (optional), diced
1 recipe Soy-Ginger Vinaigrette

1. Place the 2 cups water and the rice in a big saucepan, and bring to a boil over high heat. Lower the heat adn simmer, uncovered, for 40-45 minutes, until the rice is tender but still chewy. (The best way to test it is to taste it)

2. While the wild rice is cooking, put the 4 cups cold water and barley in another saucepan and bring them to a boil over high heat. Lower the heat and simmer, uncovered, for 25-30 minutes until the barley is tender to the bite but not mushy.

3. Remove both pots of grains from the heat, and drain each of them separately in a colander. Dump the rice and the barley into one big bowl.

4. Warm the oil in a large saute pan or wok over high heat. Add the ginger and saute until golden brown. With the flame still high, add the asparagus. Stir frequently until the asparagus is tender. You may want to taste a piece here or there so you don't overcook the asparagus. Once they're done, dump the asparagus, along with the oil and ginger, on top of the grains.

5. Just before you are ready to serve the salad, pour the vinaigrette over the grains and vegetables, add the salt, and toss it all with a large spoon or your hands, until everything is evenly coated with the dressing. If you're adding the avocado cubes, throw them in the salad midway through tossing to prevent them from getting mushed up. We like this salad served right away at room temperature.

Notes: I made this on 1/29/05 -- it was wonderful! We took it to dinner at a friend's house so I had prepared the grains and vinaigrette ahead of time and stir-fried the asparagus at their house. It was a beautiful salad -- and the taste was great. Everyone loved it -- the lemony undertones from the vinaigrette were very nice so I will make sure to always use fresh lemon juice for this. I thought the vinaigrette was a little heavy on the oil, so I may cut down on that next time. I added scallions to the asparagus and I minced the ginger instead of doing julienned pieces and I did not use the avocado. This was a great side for roasted chicken and would be wonderful with salmon or other grilled meats. It is very hearty.




Soy-Ginger Vinaigrette
3 tablespoons fresh lemon juice
1/4 cup apple-cider vinegar
2 tablespoons honey
1 piece fresh ginger, 1 inch, peeled and finely grated
1/4 cup tamari or soy sauce
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3/4 cup canola oil

Whisk all ingredients except the oil together in a small bowl. Add the oil in a slow, thin, steady stream, whisking as you go to form an emulsion.

Notes: I made this on 1/29/05 to go on the Barley, Wild Rice, and Asparagus Salad. It was good, but a little too oily for me. Next time I may try reducing the oil a bit. Also, I did not add all of the salt called for as the soy sauce is salty on its own. The combination of flavors in this was perfect for the salad.

[beckms]

I made this granola over the weekend, and then again last night because BF ate it all. :)

I got it from Valchemist's Granola Taste Test thread. I used 2 T oil, and heated the oil, honey, salt, cinnamon, vanilla, and brown sugar together to make a syrup, and then mixed the oats in with some banana chips and walnuts.

Down to Earth Granola

Recipe By : posted by Linda in MO
Serving Size : 24 Preparation Time :0:00
Categories : Breakfast Grains


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups rolled oats
1 1/2 cups sliced almonds
1/2 cup packed light brown sugar
1/2 t. salt
1/2 t. cinnamon
1/4 cup canola oil
1/4 cup honey
1 t. vanilla
1 1/2 cups raisins and/or dried cranberries

Preheat oven to 300 degrees.

In a large bowl mix the oats, almonds, brown sugar, salt and cinnamon.

In a small saucepan warm the oil and honey. (I did this in a glass measuring cup in the microwave). Carefully stir in the vanilla (be careful because it bubbles up).

Pour liquid over oat mixture. Stir gently with a wooden spoon; finish mixing by hand if needed.

Spread granola in a 15x10x1 inch baking pan (I greased it, next time will use parchment paper).

Bake 40 minutes stirring carefully every 10 minutes. (I would probably bake a few less minutes next time)

Cool on pan on a rack.

Stir in raisins or cranberries.

Store in airtight container. Will keep 1 week at room temp. or 3 months in freezer. (this was still fine after a week)


Source:
"Better Homes and Gardens, April 2002"

[lindrusso]

Originally posted by saw
I have made a number of muffin recipes lately with whole grains, but I am not sure if you are interested in those or just main dishes. If you want the muffins, I am happy to post them as well.


I'd love to see the muffin recipes. I don't bake as much as I used to because I have mostly low-fat recipes that still don't seem to be healthful enough - not much fiber, etc. - but using whole grains would make them much more appealing, health-wise.

That salad looks FABULOUS! Love asparagus, love wild rice, love barley, love avocado. :D I'll put it on the menu for next week.

Rebecca - Thanks so much for posting that granola thread. I've tried a couple of CL recipes but was wanting to try a few more. It's nice to be able to make your own and not rely on the store-bought.

Mmmmm.......I can't wait to see what else gets posted! This is going to make losing weight and eating healthy so much fun!

As for the tuna salad, it was not quite what I expected. I envisioned one thing and it turned out not like I expected. I should have followed my instincts and gone with what I envisioned in the first place. But my oldest boy really liked it and had seconds, my youngest tolerated it and DH seemed to like to pretty well, so not a complete failure. :)

Alysha :)

[momqat]

This was a big hit at our house over the weekend:

BARLEY AND LENTIL SOUP WITH SWISS CHARD

1 tablespoon olive oil
1 1/2 cups chopped onions
1 1/2 cups chopped peeled carrots
3 large garlic cloves, minced
2 1/2 teaspoons ground cumin
10 cups (or more) low-salt chicken or vegetable broth
2/3 cup pearl barley
1 14 1/2-ounce can diced tomatoes in juice
2/3 cup dried lentils
4 cups (packed) coarsely chopped Swiss chard (about 1/2 large bunch)*
2 tablespoons chopped fresh dill

Heat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.

Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.

Makes 10 first-course or 6 main-course servings.
Bon Appétit/February 2005

* I used spinach instead of the chard (not baby spinach).

WOW was this delicious!!!

:)

[tamawrite]

Not really a recipe, but here's a whole grain idea DH and I have been enjoying for breakfast:

The evning before, simmer 1/2 cup (per person) wheat berries or triticale in water for 1-2 hours. Leave soaking overnight. In the morning, reheat in microwave. Serve topped with fruit and milk or half and half. (My favorite topping is raspberries and mango -- DH prefers sliced strawberries.) Filling, yummy, and definately "whole" grain! :)

[lindrusso]

Originally posted by tamawrite
Not really a recipe, but here's a whole grain idea DH and I have been enjoying for breakfast:


I had to look up what triticale was and I see it's a grain. Never heard of it! What's it like?

Thanks for the idea - I should have mentioned that I'd love to hear ideas in addition to recipes. :)

Thanks for the recipe momqat. That's one I may have to make for just myself - trying to get my husband to eat spinach AND lentils in one dish may be more than he can take. :D ;)

I've been sneaking in whole wheat pasta without too many complaints - used it to make mac and cheese and used it in some other dish that I can't remember.

I think I may also start using barley in place of rice more often - in Mexican dishes and in rissotos, etc.

I'd love to see more recipes is anyone's got them. :)

[tamawrite]

Originally posted by lindrusso


I had to look up what triticale was and I see it's a grain. Never heard of it! What's it like?

Thanks for the idea - I should have mentioned that I'd love to hear ideas in addition to recipes. :)



:) I hadn't heard of it either, until last fall. Triticale (pronounced trit-uh-KAY-lee) is a genetic cross between wheat and rye. It's a little darker in color than wheat (more graysih, less golden) but quite similar in shape -- maybe just a touch smaller. The flavor is much like wheat, but slightly less nutty, and it smells almost sweet. I prefer it whole, but ground triticale makes for a quicker hot cereal that's also quite good.

[Sami]

I have made this recipe many times for picnics.It takes a while to make it but it easy to put together. It is from Recipes for a Small Planet

Curried rice salad
Serves 12

1 cup whole wheat kernels (or berries ) cooked
2 cups brown rice, cooked
1 cup dry soybeans, cooked
2 tsp salt
1 1/3 c grated parmesan (or cheddar)
1-2 onions, coarsely chopped
2 stalks celery, chopped
I added chopped nuts

Dressing
1/4 c oil
1 T curry powder
1/3 c apple cider vinegar
2 T lemon juice
2 T honey
3/4-1 c raisens

Keep soybeans, wheat and rice separated for cooking.
When the wheat is done, stir in 1/2 tsp salt and 2/3 c grated cheese. Stir until cheese melts, then chill until cold.

After the soybeans are cooked, drain and chill them also.
Stir the remaining cheese into the hot cooked rice with 1 1/2 tsp salt. Chill.

Prepare dressing. Heat the oil, stir in the curry and sizzle for ~1min. Stir in the remaining ingredients and simmer until raisens puff up, about 7 min.

Chop veggies, and if grains and soybeans are chiled, the salad is ready. Toss each grain gently to separate kernels. Toss everything together. Pour on the dressing and refrig until serving. Serve on a bed of lettuce.

1 cup=10g protein.

Sami

[Aubergine]

lindrusso, i've been meaning to reply here all week and i'm glad the thread didn't sink out of sight. using barley in place of rice is an excellent beginning, it was one of the first changes i made, because the quick-cooking cooks even faster than white rice, and the kids took to it right away. it also lends itself wonderfully to risotto-type preparations. as you'll see from the following, once you get the basic preparation for most grains, you can start improvising and treating them much like rice.

there are so many grains to cover; for this post, i'll tackle millet, since i've been wanting to cook some again. your family will probably like it because it's mild, and kind of like couscous. NB: millet must be briefly skillet-toasted before cooking. these are from Passionate Vegetarian by Crescent Dragonwagon:

Basic Fluffy-Style Millet

Use this millet any time you want a pleasingly mild bed of grain for a savory stew, saute, stir-fry, or sauce. It's also the basis for Spanish Millet (see below) and just about any other improvisational grain pilaf or melange you might dream up. The resulting grain here is nice and fluffy, with little pleasing bits of crunch.

Makes 3-1/2 to 3-3/4 cups

1 cup millet, well rinsed and very well drained
2 cups water or vegetable stock
1/2 tsp salt

1. Over medium heat, in an ungreased cast-iron or nonstick skillet, toast the millet, stirring frequently, until lightly fragrant but not browned, 2 to 3 minutes. (If the millet is still very damp from rinsing, it might take 7 to 9 minutes.) When it's reached the proper degree of toastiness it will also sort of skitter around the pan. Remove from heat.
2. In a pot with a tight-fitting lid, bring the water or stock to a boil. Stir in the toasted millet. Return to a boil, then turn down the heat to a simmer. Pop the lid on the pot and cook until the millet is tender and all liquid is absorbed, 18 to 22 minutes. Let stand, covered, 5 minutes, then fluff with a fork and serve.

Millet-Vegetable Pilaf

Saute sliced leek, diced celery, diced carrot, sliced mushrooms in a little olive oil. Toss with fluffy-style millet, seasoning with a little thyme.

Spanish Millet

This savory and pleasing dish calls for plain precooked millet, into which various savory things--including tomato paste--are stirred. Millet is great with any dish containing corn. I like this with bean recipes. Serve whatever bean you choose side by side with this, dolloped with sour cream, sprig it with cilantro, and believe me, no one will complain.

Serves 4 to 6

2 tsps to 1 Tbs olive oil
1 onion, sliced vertically into thin crescents
1 Green bell pepper, diced
2 cloves garlic, pressed or finely diced
3 cups cooked Basic FLuffy-Style Millet
Tabasco or similar hot sauce, to taste
3 Tbs tomato paste

1. Heat a large nonstick skillet over medium heat. Add the oil; add the onion and saute for 6 to 8 minutes, or until very soft and limp and slightly browned around the edges. Add the bell pepper and saute for another 2 minutes. Add the garlic and saute for one minute longer. Turn down the heat to very low.
2. Add the millet and cover the skillet tightly. Let warm over low heat for 5 minutes. Lift the cover, sprinkle with Tabasco (if using) and incorporate the tomato paste into the millet. Cover the skillet and let heat through a few minutes more. Serve hot.

Serving Ideas: With any South-of-the-Border-accented beany stew, saute, or sauce; as an accompaniment for enchiladas; or as is, with a fan of ripe avocado slices over the top.

to be continued...

suzanne

p.s. Triticale (pronounced trit-i-KAY-lee) was the first human engineered grain, a cross between wheat and rye developed (after years of effort) in the 1930s. if you're familiar with wheat and rye berries, it falls somewhere in between, and slightly nutty.

[Gail K.]

One of my new favorite soups (I have made it three times in the last couple of weeks):


* Exported from MasterCook *

Hearty Lentil Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : soup / stew

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Celery ribs -- thinly sliced
1 medium onion -- chopped
1 clove garlic -- minced
2 tablespoons butter or margarine -- (I use olive oil)
6 cups water
28 ounces diced tomatoes -- (I prefer can of whole tomatoes and then I break into pieces).
3/4 cup dry lentils -- rinsed
3/4 cup pearl barley
2 tablespoons chicken bouillon granules
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary -- crushed
1/4 teaspoon pepper -- optional
1 cup thinly sliced carrots
1 cup (4 ounces) shredded swiss cheese -- (I sprinkle my bowl with parmesan.)

In pot, saute the celery, onion and garlic in butter until tender. Add water, tomatoes, lentils, barley, bouillion, oregano, rosemary and pepper; bring to a boil. Reduce heat;cover and simmer for 55 minutes. At 40 minutes add the carrots and cook an additional 15 minutes to equal the 55 minutes.

Source:
"Per Mom."

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 327 Calories; 10g Fat (27.5% calories from fat); 17g Protein; 45g Carbohydrate; 14g Dietary Fiber; 28mg Cholesterol; 503mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 903920 0 0 0 0 0 0 26154

[lindrusso]

Mmmm...thanks Sami, Suzanne and Gail. :)

Millet. I haven't cooked with that in a very long time. DH used to make fun of me for eating bird seed. :D

But you reminded me of something I used to make when I didn't eat meat - I really need to make these again, they are very tasty! Maybe with CLs Tomato-Basil Soup....mmmmm....

Millet Cakes
(from Jane Brody's Good Food Book)

Pancakes:
2 cups cooked millet
2/3 cup grated swiss cheese
1/4 cup grated parmesan cheese
1/2 cup (about 1 slice) fresh bread crumbs
1 small (1/4 cup) onion
2 cloves garlic, mashed
1 teaspoon oregano
salt, if desired, to taste
freshly ground black pepper, to taste

Coating:
1 cup (2 slices) fresh bread crumbs
1/2 cup minced fresh parsley
(about 2 tablespoons) oil for frying
lemon wedges for garnish, if desired

1. To cook millet: Add 1 cup of whole millet to 2 cups boiling water or broth and 1 teaspoon of butter or margarine. Simmer the millet in a covered saucepan for 25-30 minutes. Makes about 4 cups of millet.

2. In a medium bowl, thouroughly combine all the pancake ingredients. With your hands, form the mixture into 12 small cakes (they will be moist).

3. In a shallow bowl, stir together the coating ingredients. Press the millet cakes into the bread-crumb mixture, coating the cakes on both sides.

4. Heat 1 tablespoon oil (or less) in a shallow skillet, or grease a griddle, preferably a nonstick one. Fry the cakes over medium heat until they are golden brown, turning them once. Add more oil, as needed, to fry the remaining cakes. Serve the cakes with lemon wedges, if desired.

For some reason millet just didn't occur to me when I was thinking of whole grains :o , but Mastercook says that 1 cup of cooked millet has almost 12 grams of fiber, even more than barley (about 8) and both have way more than brown rice (about 3). Yea, another grain to explore. :)

I am interested to try wheat berries, but with the long cooking time, I don't know how often I'd cook with it. :eek:

Alysha :)

[funnybone]

I haven't made these, but got them in an email so I thought I would post in case anyone was interested in them.

Multi-Grain Scones

These scones are the perfect answer to the morning rush. Unlike a lot of low-fat foods, which can be so loaded with sugar that you feel hungry soon after eating them, these are quite filling - you can eat just half of one and still satisfy the need for morning sustenance. Plus, you'll get in a nice amount of bran for the day, an appropriate source of roughage.

1 egg
1/2 cup sugar
5 tablespoons grapeseed or expeller-pressed canola oil
1/8 teaspoon lemon zest
1/2 cup oatmeal (not instant)
1/4 cup wheat bran
1 1/2 cups unbleached white flour
2 tablespoons millet
2 tablespoons poppy seeds
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 cup milk

ZESTY LEMON TOPPING:
3 tablespoons freshly squeezed lemon juice
1/4 cup confectioners' sugar


1. Preheat oven to 375°F.

2. Whisk the egg, sugar and oil together in a bowl. Mix the lemon zest and all of the dry ingredients together in a separate bowl and stir with a wooden spoon until all of them are evenly dispersed throughout. Slowly add the dry ingredients into the egg, sugar and oil, and mix to create a thick dough. Add the milk and mix well.

3. Lightly grease a baking pan. Scoop up tablespoonfuls of the dough and drop them one by one in mounds onto the baking sheet, leaving 2 inches of space between. You should have about 10 scones. Bake for 15-20 minutes, just until the crust is barely golden brown and the dough is dry. Remove from the oven and let cool for 10 minutes.

4. With a fork mix the Lemon Topping ingredients until the sugar is completely melded in. Drizzle 1 tablespoon ever each scone.

Tip from Rosie's Kitchen:
If you want to make these scones completely dairy-free, substitute soy milk for regular milk. I also sometimes add 1 cup of walnuts for crunch and texture.

Makes 6 Scones

Nutrients Per Serving:
Calories 375.3
Fat 10.7g
Saturated Fat 1.5g
(25.4% of calories from fat)
Protein 8.6g
Carbohydrate 62.0g
Cholesterol 23mg
Fiber 5.2g

This recipe is from THE HEALTHY KITCHEN - Recipes for a Better Body, Life, and Spirit by Andrew Weil, M.D and Rosie Daley (Knopf)

[Aubergine]

i was just trying to empty out some files from Notebook when, look what i came across:D:

Barley Pilaf with Artichoke Hearts

A serving of this meatless main dish offers nearly a third of an adult's suggested daily requirement of fiber. Serve with cherry tomatoes tossed with a bottled vinaigrette.

2 cups warm water
1 cup uncooked quick-cooking barley
1/4 teaspoon salt
1 tablespoon olive oil
1 (14-ounce) can quartered artichoke hearts, drained and rinsed
1 teaspoon bottled minced garlic
2 tablespoons commercial pesto
1 tablespoon lemon juice
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
1/2 cup (2 ounces) grated Parmesan cheese

Combine the first 3 ingredients in a medium saucepan. Bring to a boil; cook 3 minutes. Cover, reduce heat, and simmer 8 minutes or until tender.
While barley cooks, heat the oil in a large nonstick skillet over medium-high heat; add artichokes and garlic. Sauté 3 minutes, stirring frequently.

Stir pesto, lemon juice, and chickpeas into the cooked barley. Serve artichoke mixture over barley; top with cheese.

Yield: 4 servings (serving size: 1 cup barley mixture, 1/4 cup artichoke mixture, and 2 tablespoons cheese)

CALORIES 405 (28% from fat); FAT 12.6g (satfat 4g, monofat 6.1g, polyfat 1.5g); PROTEIN 17.5g; CARBOHYDRATE 57.8g; FIBER 8.7g; CHOLESTEROL 12mg; IRON 3.5mg; SODIUM 825mg; CALCIUM 267mg;

Cooking Light, OCTOBER 2003


Barley "Pasta" Salad

The flavor and texture of barley are similar to that of pasta, so we combined it with the typical pasta salad ingredients.

2 cups water
1/2 cup uncooked pearl barley
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
2 cups finely chopped seeded tomato
1 cup thinly sliced spinach
1/2 cup finely chopped green bell pepper
1/2 cup chopped seeded peeled cucumber
1/2 cup (2 ounces) diced part-skim mozzarella cheese
1/4 cup finely chopped pepperoncini peppers
2 teaspoons dry oregano

Bring 2 cups water to a boil in a large saucepan. Add barley; cover, reduce heat, and simmer 45 minutes. Drain and rinse with cold water; drain.
Combine the juice, oil, and salt in large bowl; stir well with a whisk. Add barley, tomato, and remaining ingredients; toss gently to coat.

Yield: 5 servings (serving size: about 1 cup)

NUTRITION PER SERVING
CALORIES 153 (31% from fat); FAT 5.2g (sat 1.6g, mono 2.6g, poly 0.6g); PROTEIN 6g; CARB 22.4g; FIBER 5g; CHOL 7mg; IRON 1.8mg; SODIUM 436mg; CALC 107mg

Cooking Light, AUGUST 2001



Barley Risotto with Caramelized Leeks and Mushrooms

Cooking the leeks over moderately low heat results in buttery-soft texture and sweet flavor. As with any risotto, serve immediately for the creamiest texture.

2 tablespoons olive oil
3 cups chopped leek (about 3 large)
3 cups sliced cremini mushrooms (about 8 ounces)
1 cup uncooked pearl barley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (14-ounce) cans fat-free, less-sodium chicken broth
2 tablespoons chopped fresh flat-leaf parsley

Heat the oil in a large saucepan over medium heat. Add leek; cook 20 minutes or until tender and golden, stirring occasionally. Add mushrooms; cook 5 minutes or until tender, stirring occasionally. Add barley, salt, and pepper; cook 1 minute, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Uncover and cook 5 minutes or until liquid is absorbed. Stir in parsley.

Yield: 6 servings (serving size: about 2/3 cup)

NUTRITION PER SERVING
CALORIES 208 (22% from fat); FAT 5g (sat 0.7g, mono 3.4g, poly 0.6g); PROTEIN 7.3g; CARB 34.1g; FIBER 6.9g; CHOL 0.0mg; IRON 2.2mg; SODIUM 661mg; CALC 38mg;

Cooking Light, DECEMBER 2003


and to think i was going to follow-up with more millet recipes today.
however, i did come across an Oatmeal Pilaf with Ginger and Jalapeno which has got me crazy intrigued, if anyone else is interested.

suzanne

[jtoepfert100]

Aubergine - You must post this!

Technically, Quinoa isn't a whole grain but I just tried it for the first time the other night. I loved it! I made this
and ate almost all of it myself - over two days, but still. . .) :o

Quinoa Tabbouleh
From Cooking Light


A staple in the diet of the ancient Incas, quinoa (KEEN-wah) is well on its way to being dubbed supergrain of the millennium. High in fiber and a high-quality protein similar to that found in meat, this grain cooks up like rice and has a mild flavor similar to couscous. Quinoa can be found in health-food stores and many supermarkets.

1 3/4 cups water
1 cup uncooked quinoa
1/2 cup coarsely chopped seeded tomato
1/2 cup chopped fresh mint or parsley
1/4 cup raisins
1/4 cup chopped cucumber
1/4 cup fresh lemon juice
2 tablespoons chopped green onions
1 tablespoon extra-virgin olive oil
2 teaspoons minced fresh onion
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in tomato and remaining ingredients. Cover; let stand 1 hour. Serve chilled or at room temperature.

Yield: 5 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 182(24% from fat); FAT 4.8g(sat 0.6g,mono 2.5g,poly 1.1g); PROTEIN 5g; CHOLESTEROL 0.0mg; CALCIUM 31mg; SODIUM 259mg; FIBER 5.3g; IRON 3.5mg; CARBOHYDRATE 31.6g

Cooking Light, OCTOBER 1999

[lindrusso]

Ooooo....the barley pilaf and risotto look great! Thanks. :)

I need to think about quinoa again. I've tried it and like it in a few things, but can't remember why I stopped using it. Maybe I'll give it a go again soon.

Alysha :)

[susan_foster]

I made these muffins at the end of February, and honestly, I think they are the perfect whole grain muffin. Beautifully crannied, not to heavy but just wheaty enough, and sweetened with honey instead of sugar - bonus!

I made these muffins with cranberries instead of blueberries.


* Exported from MasterCook *

Oats 'n Wheat Blueberry Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup quick cooking oats
1 1/4 cups buttermilk
1/2 cup honey
1/4 cup canola oil
1 large egg -- slightly beaten
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup blueberries -- or cranberries

In large bowl, combine rolled oats and buttermilk; mix well. Let stand 5 minutes. Heat oven to 375. Grease 12 muffin cups or line with paper baking cups.

Add honey, oil and egg to oats mixture; blend well. In small bowl, combine flour, baking soda and salt; mix well. Add to oats mixture; stir just until dry ingredients are moistened. Gently stir in blueberries. Fill greased muffin tins about 3/4 full.

Bake at 375 for 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

Source:
"Best Muffins & Quick Breads"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 183 Calories; 6g Fat (27.8% calories from fat); 5g Protein; 30g Carbohydrate; 3g Dietary Fiber; 19mg Cholesterol; 229mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Susan

[Aubergine]

here you go, Jen:

Pilaf of Oats with Ginger and Jalapeno

The idea of an oatmeal pilaf may astonish; you will not believe how and fluffy oatmeal can be when prepared as a pilaf. TOasting the rolled oats before cooking, and using a much smaller amount of liquid than usual, makes all the difference.

Here are wide-awake,bright flavors, mostly South Indian in origin. The combination is astonihingly good--most palates will take to it at once.

Serves 4

1 cup rolled oats (regular cooking oatmeal)
1 to 2-1/2 tsps mild vegetable oil
2 Tsps balck mustard seeds
1 onion, diced
1 jalapeno pepper, diced
1 Tbs peeled, diced ginger
1 cup canned crushed tomatoes with garlic, with the juice
1-1/2 cups water
1 tsp salt

1. Place the oats in a nonstick or ungreased skillet and toast them over medium heat, stirring constantly, for about 3 minutes, or until aromatic and slightly browned. Pour into a bowl and set aside.

2. Add the oil to the skillet and heat. Add the mustard seeds and heat for about 3 minutes, stirring constantly, until they pop. Add the onion and stir-fry for 2 minutes. Add the jalapeno and ginger and stir-fy 1 minute more. Then add the tomatoes, water and salt.

3. Bring to a boil, then stir in the toasted oats. Reduce the heat to a simmer and cook, covererd, until the oats have absorbed most of the liquid, about 10 minutes. Let the skillet stand, covered, for 10 minutes, then serve.


Alysha, re: wheat/rye berries, i always throw a half cup in with my brown rice and they're done in the same 45-55 minutes. i love the texture they add. but even on their own, they cook in under an hour.

suzanne

[Fig]

I really love wheatberries, as a matter of fact that reminds me that one of my favorite whole grain recipes is the wheat berry salad with dried fruit and smoked gouda from a couple of years ago. Delicious.

Actually one of my favorite sources of whole grain recipes is Walter Willet's book, Eat Drink and Be Healthy. Everything I've tried from there has been fantastic. If anyone is interested I will post some of the recipe titles that I have enjoyed from there.

[lindrusso]

Originally posted by Fig
Actually one of my favorite sources of whole grain recipes is Walter Willet's book, Eat Drink and Be Healthy. Everything I've tried from there has been fantastic. If anyone is interested I will post some of the recipe titles that I have enjoyed from there.

Interested! Interested! :) No hurry, though. Thanks.

[Fig]

No problem! Some of my favorites from Willett include:

Apple Crunch Oatmeal (uses rolled oats and wheat berries)

Multigrain hotcakes with warm apple syrup (has all kinds of goodies in it, sunflower seeds, millet, barley, bran flakes, etc)

Pad Thai Style fried rice (with brown rice)

Spicy Shrimp and Peanut Noodle Salad (I know, like any of us need another peanut noodle recipe!)

California Chicken Salad (has a bulgur base with fresh spinach, avocado, Kalamatas, etc with a lemon basil vinaigrette)

Tex-Mex Wheatberry salad with tomatillo vinaigrette

Actually, when I went back to look at the recipes, I have others that I have enjoyed but they aren't whole grain recipe per se. The book describes his recommended food pyramid and has recipes to supplement all his recommendations. Lots of good salad, fruit, lean meat, and legume recipes too.

Anyway, let me know if you'd like any of the recipes!

Sarah

[lindrusso]

Hi Sarah. I would be interested in the multigrain pancakes and the California Chicken Salad. They both sound awesome.

TIA.

Alysha :)

[Fig]

Here you go...

Multigrain Hotcakes with Warm Apple Syrup

Syrup:
1 1/2 c frozen unsweetened apple juice concentrate, thawed
1 stick cinnamon or 1/4 tsp ground cinnamon
2 whole cloves (optional)
1/3 cup unsweetened applesauce

Hotcakes:
2 T raw sunflower seeds
2 T millet
1/3 c quick cooking barley
1 1/3 c fat free or reduced fat buttermilk
2 eggs, lightly beaten
2 T canola oil
2 T frozen unsweetened apple juice concentrate, thawed
1 c bran flakes cereal
1/2 c whole wheat flour
1/2 c all purpose flour
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp coarse salt
1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg

1. To make the syrup, place the juice concentrate, cinnamon stick, and cloves if using, in a small saucepan over medium-high heat. Bring to a boil and simmer for 5-10 minutes or until the mixture is reduced by about a third. Remove the cinnamon stick and cloves with a slotted spoon. Stir in the applesauce. Reduce the heat to low and keep warm.

2. To make the pancakes, place a large nonstick skillet over medium to medium-high heat. Add the sunflower seeds nd millet. Toast the seeds for 3-6 minutes or until lightly brown, stirring occasionally to prevent scorching. Remove from heat and set aside.

3. Place the quick cooking barley and butttermilk in a mixing bowl and let stand 30 minutes. Add the eggs, oil, juice concentrate, and bran flakes, mixing just until blended.

4. Combine the wheat and white flours, baking soda, and remaining ingredients in a medium mixing bowl. Whisk together until well blended. Add the buttermilk mixture to the flour mixture and stir just until moist.

5. Heat a large nonstick skillet or griddle over medium to medium-high heat. Pour 1/4 c batter into the skillet for each pancake and cook for 2-3 minutes until tops bubble and edges look dry. Turn the pancakes and cook for 1-2 minutes more until the undersides are golden brown. Repeat with the remaining batter. Serve with Warm Apple Syrup.

Yield: 12 hotcakes, 1 1/8 c syrup; serving: 2 hotcakes and 3 T syrup;
Calories: 282; Protein: 9 g; Carbohydrate: 47.3g; Fiber 4.4 g; Sodium: 502 mg; Fat 8.9 g

California Chicken Salad

Lemon-Basil Vinaigrette:
1 T chopped fresh or 1 tsp dried basil
1/4 c extra virgin olive oil
1/3 c fresh lemon juice
1/4 tsp garlic powder
Coarse salt and freshly ground pepper to taste

Salad:
1 c bulgur
1 c boiling water
2 c chopped fresh spinach
1 c roasted chicken, shredded (about 4 oz)
1 medium avocado, peeled and chopped (about 1 c)
1/4 c thinly sliced green onion
1/4 c fresh parsley, chopped
12 Kalamata olive, pitted and quartered

1. Whisk together the first five ingredients in a small bowl to make the vinaigrette.

2. Place the bulgur in a large bowl and cover with boiling water. Let stand 30 m inutes or until the liquid is completely absorbed. Stir in the spinach and remaining ingredients. Add the vinaigrette an toss gently. Serve at room temperature.

Yield: 8 cups, 5 servings
Calories: 355; Protein: 19.7 g; Carbohydrate: 34 g; Fiber: 10.6 g; Sodium: 51 mg; Fat 17.2 g (but it's the good stuff!)

Enjoy!
Sarah

[saw]

I am finally getting around to posting one of those muffin recipes -- sorry it has taken me so long. I still haven't gotten my favorite one into MC, but as soon as I do I will post it. One other quick idea for whole grains is to use Near East boxed pilafs -- they have a line called Creative Grains that use brown rice, barley, lentils, etc. They are very yummy, high in fiber and easy to make.

Now for the muffins:

Banana Bran Muffins

2 large eggs
2/3 cup packed light brown sugar
1 cup mashed ripe bananas (2 medium)
1 cup buttermilk (see Tip)
1 cup unprocessed wheat bran (see Ingredient note)
1/4 cup canola oil
1 teaspoon vanilla extract
1 cup whole-wheat flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chocolate chips (optional)
1/3 cup chopped walnuts (optional)

1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.

2. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, bran, oil and vanilla.

3. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl. Add the wet ingredients and stir with a rubber spatula just until the dry ingredients are moistened. Stir in chocolate chips, if using. Scoop the batter into the prepared muffin cups (they'll be quite full). Sprinkle with walnuts, if using.

4. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

Source: EW Winter 2004

[lindrusso]

Thanks Sarah and saw. :)

[jtoepfert100]

Aubergine - Thanks - that looks interesting. I think I'll try and sneak it by DH!

fig - Does the Walter Willet book have all the nutrional info already listed or did you get it from MC? I'm always on the look out for cookbooks with nutrional info.

[Fig]

Jen, Willett's book does have all the nutritional information (actually even more than what I listed), but it isn't really a cookbook. It is a book on nutrition that has a section in the back with recipes. It is a great book and I would highly recommend it, and I have enjoyed the recipes, but you would be disappointed if you are looking for a cookbook.

Sarah

[lindrusso]

I finally tried the granola recipe that Rebecca posted and it is very tasty. Better than the CL recipes, but I'll have to plug it into Mastercook to see how it compares nutritionally. I used only 1 cup of nuts so that I could better control the fat - adding more nuts on my own if I wanted them, eating it as is if I needed to cut down a bit.

I need to try one recipe a week from now on. :) This was an easy one, so maybe I'll try one of the side dishes as well this week.

Alysha :)

[lindrusso]

These probably deserve a thread of their own, but I just made the Multi-Grain scones that Funnybone posted and they are very, very good. They are nice and tender, and much sweeter than I expected. They are not exactly too sweet, but the sugar could be cut back a bit and they would still be sweet enough. I did not add the glaze because I thought that would make them too sweet.

I followed the recipe as written but did not have many poppyseeds - I'm sure the full 2 tablespoons (I barely had even 1) would only make them even better. I added 1/2 cup chopped walnuts.

I was a bit skeptical about making a mult-grain scone, but these are great! I wish I had made a double batch and will next time I make them.

Thanks for sharing Erika. :)

For those who are interested, I am doing a whole-grain breakfast food blogging event - come on over and share if you'd like (you don't need a blog to participate). :)

[Lrimerman]

It was funny to see this thread today. I did a search for lentils and came up with this thread, then when I went back to CLBB it was up and I thought it was my search, it was still there when I refreshed.

We recently made the BBQ Baked Lentils from CL and LOVE them. We are taking them to supper club tonight.

If you need it posted, let me know, but I got if from the CLBB, so it is on here somewhere.

Lisa

[annagins]

Wow, thanks for bumping up this thread. I missed it the first time.

[zackaboo]

Another thanks for bumping this thread up Alysha. I decided to make the multi-grain scones as well this weekend and we really enjoyed them. I omitted the millet and subbed oat bran for wheat bran. I did make the topping because I love the flavor of lemon. I was really pleased at how well these turned out and will definitely make them again.

Now I need to check out some more of these recipes. :)

[bobmark226]

Pilaf of Oats with Ginger and Jalapeno




How did I ever miss this?

Oh, wait, it was posted about when I had the fire, so it was doomed along with the Sri Cha Chicken! :(

I've got more recipes tabbed than will last me to at least age 102, but this one goes to the top of the pile.

And thanks, too, for bumping the thread up!

Thanks!
Bob

[imloulou]

Here is a great Whole Grain recipe that I posted on another thread. They are from King Arthur Flour and are delicous (I am glad this thread was resurrected too!):

Cranberry Whole Grain Muffins

These tender muffins, studded with cranberries and nuts and scented with orange are 100% whole-grain, and they taste great! This traditional Thanksgiving flavor combination, in muffin form, makes a delicious, healthy start to your day of feasting.

My Note: I used Whole Wheat, didnt have white whole wheat on hand...turned out GREAT!

Muffins
1 1/2 cups King Arthur Traditional Whole Wheat Flour or King Arthur 100% White Whole Wheat Flour
3/4 cup quick-cooking rolled oats
1/4 cup buttermilk powder or nonfat dry milk
2/3 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup fresh or frozen cranberries,* chopped
1/2 cup chopped pecans or walnuts (optional)
1 Tbs orange zest (finely grated orange peel)
2 large eggs
3/4 cup milk
1/3 cup vegetable oil or melted butter

Glaze
2 Tbs orange juice
3 Tbs sugar

*For a sweeter muffin, substitute 1 cup sweetened dried cranberries.

INSTRUCTIONS

1 In a medium-sized bowl, whisk together the dry ingredients, then stir in the cranberries and nuts. Whisk together the orange zest, eggs, milk, and oil or melted butter. Add the wet ingredients to the dry ingredients, stirring until blended; don't beat, or your muffins will be tough! Fill 12 greased muffin cups or paper liners about 3/4 full

2 Bake the muffins in a preheated 350°F oven for 18 to 20 minutes, until they're golden brown. Remove them from the oven, leave them in the pan for 5 minutes, then transfer them to a rack.

3 In a small saucepan or the microwave, stir together the glaze ingredients. Bring just to a boil, to dissolve the sugar. Dip the tops of the warm muffins into the glaze. Yield: 12 muffins

[mmtibbs]

I made the Quinoa Tabboluleh list on the first page of this thread for dinner tonight. It tasted like summer! And I bet those of you in the frozen north don't want to know that I picked the lemon off my tree....

Here is another recent winner...


Mediterranean Barley Salad

2 T olive oil
1/4 C balsamic vinegar
1 t Dijon mustard

2-1/4 C vegetable or chicken broth
1 C pearl or whole barley
1/2 C sun-dried tomatoes, cut up small
3 green onions, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 t dried oregano
1/4 C crumbled feta cheese

Cook the barley in the broth along with the chopped sun-dried tomatoes for about 30-40 minutes, until the liquid is absorbed and the barley is tender. Allow to cool to room temp.

Mix the oil, vinegar, and mustard thoroughly. Then add the other ingredients to the barley mixture, stir, and add the oil and vinegar mixture, stirring again. Add salt and pepper if needed for your taste. This makes about 6 servings.

Nutritional readout per serving is:
200 calories
7 g fat
2 g sat fat
250 mg sodium
30 g carbs
7 g fiber
6 g protein
10% iron, lots of vitamin C



I left out the feta, didn't miss it at all.

The recipe is from a chat room over at MyFoodDiary.com They don't post many recipes, but occasionally I find a good one.

[Kathy B]

I was planning to make the multi-grain scones that funnybone posted for supper tonight, so I bought some millet at the store this AM. (Wish I'd seen zackaboo's note that she subbed oat bran....oh, well). Anyway, I have never used millet for anything. Do I just add it whole to the recipe, or grind it? Do I need to skillet toast it (per Aubergine's post) even if I am baking with it as opposed to cooking it in water? Any advice or pointers would be greatly appreciated. TIA!

[Kathy B]

The multi-grain scones turned out great. I decreased to about 1/3 c. sugar and ground the millet finely in my coffee grinder. I only had about 1 Tbsp poppyseeds, and that was just right for my gang. Baked them about 17 minutes. I really liked the fact that these scones are made with oil instead of butter. I will definitely be making them again.

[Kyra]

I'm bumping this back up because last night I made the Pilaf of Oats with Ginger and Jalapeno. I had to make a few changes to the recipe, but it was a hit! I had DH taste it without telling him what it was (even closing his eyes so he couldn't see it), and he liked it very much. Before I told him it was oats, he guessed barley. It does not seem like eating spicy oatmeal, which is what I was afraid of. Go ahead, give it a try!

My changes: I didn't have a jalapeno, so I omitted that but added a little cayenne, cumin, and hot sauce. I also didn't have a can of crushed tomatoes with garlic, so I mushed up a 14 oz can of tomatoes, then added enough water to the tomatoes and juice to equal whatever the recipe said. I Microplaned a couple of cloves of garlic and added those with the ginger. And my mustard seeds were brown, not black.

I think it was fine as is. It might benefit from a little chopped cilantro, if you like that, and I was thinking toasted cashews on top as well. DH thought it would be a good side dish with chicken. I will make this again.

Bob, did you ever try this? What did you think?

[tamawrite]

Bumping again -- just found this, and it's related to the "lesser grains" thread I started this morning. Thought others might find it useful. :) Printing, printing, printing...

[newsomz]

Okay, I'll delurk and post a few of my favorites :) Thanks for bumping this one up again!

Black bean skillet casserole with cornbread topping
1 T. olive oil
1 lg onion, coarsely chopped
2 lg cloves garlic, finely chopped
2 1/2 c. firm cooked black beans
1/4 c. bean cooking liquid or water
2 sm. red or green bell pepper, diced
1 lg. carrot, finely chopped
1 lg. rib celery, finely chopped
1/2 c. tightly packed, finely chopped cilantro or parsley (I used cilantro)
1/4 c. coarsely chopped, pitted green olives
1/2 jalapeno papper, thinly sliced
3/4 t. dried oregano
salt, to taste

For the cornbread topping:
1 1/4 c. yellow cornmeal
3/4 c. whole wheat pastry flour
1/3 c. soymilk powder - I left this out and used 1/2 soymilk & 1/2 water (see water below)
1 T. baking powder
1/2 t. salt, or to taste
1 c. fresh or frozen (defrosted) corn kernels
1 T. maple syrup
1 c. water (I used 1/2 c. soymilk & 1/2 c. water)
1/3 c. corn oil

1. Preheat oven to 375 degrees.
2. In a 10-inch cast iron skillet, heat the oil. Saute the onions and garlic for 1 min. Stir in the beans, bean cooking liquid, pepper, carrot, celery, cilantro, olives, jalapeno, oregano and salt. Saute another minute. Turn off the heat and set aside.
3. To prepare the topping, in a bowl combine the cornmeal, whole wheat flour, soy powder, baking powder, and salt. Stir in the corn kernels.
4. In a small bowl, whisk together the maple syrup, water and corn oil. Pour the wet ingredients into the dry and stir until just blended. Pour the batter over the beans.
5. Bake on the middle rack of the oven until the sides begin to pull away from the skillet and a skewer inserted into the center of the cornbread topping comes out clean, about 20-25 minutes. Cut into wedges and lift out with a large serving spoon.

Serves 6

---
Brown rice and tofu salad with orange sesame dressing

6 servings

Shake together in a tightly covered jar:
1/2 c. canola oil
1/3 c. orange juice
1/3 c. seasoned rice vinegar
1 small jalapeno, seeded and minced
1 t. minced peeled fresh ginger
1 t. minced garlic

Chill. Combine in a large bowl:
4 c. warm cooked brown basmatic rice
one 10-1/2 oz pkg extra-firm tofu, pressed and cut into 3/4 inch cubes (can also use baked or smoked tofu)
1 1/2 cups adzuki or black beans, drained and rinsed
1/2 c. chopped red onions
1 c. chopped bell peppers
1/4 c. finely chopped cilantro

Shake the dressing well, pour over the rice mixture and toss well to coat. Season with:
salt & black pepper to taste

Like a serving platter with:
lettuce leaves

Spoon the salad on the leaves and sprinkle with:
1 T. sesame seeds, toasted

---
This one has been posted on the BB before.. I really enjoyed it.

Feta and Pepperoncini Barley Salad
1 1/2 cups water
2/3 cup uncooked quick-cooking barley
1 cup (4 ounces) crumbled feta cheese with basil and sun-dried tomatoes
1 cup halved grape or cherry tomatoes
1/2 cup finely chopped pepperoncini peppers
1/2 cup chopped bottled roasted red bell peppers
2 tablespoons chopped fresh basil
1 tablespoon capers, drained
1 tablespoon cider vinegar
1 tablespoon extravirgin olive oil
1/2 teaspoon bottled minced garlic*
1 (16-ounce) can navy beans, rinsed and drained**

Bring 1 1/2 cups water to a boil in a medium saucepan; add barley. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed and the barley is tender. Drain and rinse under cold water; drain well.

While the barley cooks, combine feta cheese, tomatoes, peppers, basil, capers, vinegar, olive oil, garlic, and navy beans in a large bowl; toss well. Add the cooked barley; toss gently until combined. Serve immediately.

Yield: 4 servings (serving size: 1 1/4 cups)

[newcook]

How did I ever miss this?

Oh, wait, it was posted about when I had the fire, so it was doomed along with the Sri Cha Chicken! :(

I've got more recipes tabbed than will last me to at least age 102, but this one goes to the top of the pile.

And thanks, too, for bumping the thread up!

Thanks!
Bob

Hey Bob, did you ever make the recipe?

[sparrowgrass]

I love steel cut oats, and often make ris-OAT-o with them. Saute the oats in olive oil, add some fine chopped onions and garlic, and simmer in good chicken broth. Finish with some grated parm and chopped parsley.