Best 3 Mixed Grains Recipes

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**Mixed Grains: A Medley of Health and Flavor**

Mixed grains are a delectable and nutritious combination of various grains, offering a symphony of flavors and textures in every bite. From hearty and nutty brown rice to the delicate sweetness of quinoa, the earthy aroma of barley to the chewy goodness of farro, each grain brings its unique charm to the mix. Indulge in the wholesome goodness of mixed grains, as we present a culinary journey through three distinct recipes that showcase their versatility. Embark on a culinary adventure with our savory Mixed Grain Salad, bursting with fresh vegetables and a tangy dressing. Experience the comforting warmth of Mixed Grain Soup, a hearty and nourishing meal perfect for chilly days. And for a sweet treat, delight in the delectable Mixed Grain Porridge, a delightful breakfast or snack option. Let your taste buds embark on a journey of flavors and textures as you explore the culinary wonders of mixed grains.

Check out the recipes below so you can choose the best recipe for yourself!

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

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.

FLAX AND MIXED GRAINS GRANOLA



Flax and Mixed Grains Granola image

I use toasted flaxseeds for this nutty, not-too-sweet granola. Because the seeds are already toasted, it's important to bake the mixture at a low temperature so they don't burn.

Provided by Martha Rose Shulman

Categories     breakfast, easy, project

Time 1h

Yield About 2 1/2 quarts

Number Of Ingredients 11

5 cups flaked or rolled oats, or a mixture of flaked or rolled oats and other grains, such as rye and wheat
1 cup oat bran
1 cup coarsely ground toasted flaxseeds
1 cup chopped nuts (I recommend almonds and pecans)
1/2 to 1 teaspoon freshly grated nutmeg (to taste)
2 to 3 teaspoons ground cinnamon (to taste)
1/2 teaspoon salt (optional)
1/3 cup canola oil
1/2 cup mild honey, like clover honey, or agave syrup
1 tablespoon vanilla
1 to 2 cups raisins (optional)

Steps:

  • Preheat the oven to 300 degrees. Line two baking sheets with parchment. Toss together all of the dry ingredients except the raisins in a very large bowl. Combine the oil, honey and vanilla in a saucepan or measuring cup. Warm over low heat, or heat at 50 percent power in a microwave. Do not let the mixture come to a simmer. Stir into the dry ingredients. Stir to coat evenly.
  • Spread the granola mixture on the sheet pans, and bake for 45 minutes to 1 hour until golden, stirring every 10 to 15 minutes and switching the pans from lower to middle racks. Remove from the heat, stir in the raisins if using, and allow to cool on the pans. Store in well sealed jars, bags or containers.

Nutrition Facts : @context http, Calories 447, UnsaturatedFat 21 grams, Carbohydrate 51 grams, Fat 25 grams, Fiber 11 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 9 milligrams, Sugar 9 grams, TransFat 0 grams

MARA'S TOFU WITH MIXED GRAINS



Mara's Tofu With Mixed Grains image

With only a few steps and five main ingredients, this simple dish barely requires a recipe, but the results are simultaneously nourishing and deeply satisfying. Steeped in aminos (soy sauce's unfermented cousin), the semisoft tofu melts away with each bite, leaving behind a steamy, satisfying contrail of salt and umami. The coconut oil lends a trace of its sweet, tropical aroma as it yields a crisp, lacy crust. Mixed with quinoa, the rice becomes nutty and complex, a chewy counterpoint to the tender tofu. Plus, it's healthful enough to justify a little self-righteousness.

Provided by Samin Nosrat

Categories     grains and rice, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

1 1/3 cups Thai jasmine rice
2/3 cup quinoa
3 cups water
3/4 teaspoon fine sea salt
2 14-ounce blocks medium-firm tofu
6 tablespoons Bragg's liquid aminos
4 to 6 tablespoons coconut oil
Cilantro leaves for garnish

Steps:

  • Rinse and drain rice and quinoa. Cook in a rice cooker with water and salt, or in a heavy-bottomed 2-quart saucepot over medium heat. Cover, and bring to a boil, then reduce to a faint simmer. Cook for 35 to 40 minutes, or until all water has been absorbed.
  • Line a baking sheet or large plate with paper towels. Set aside.
  • Pat tofu blocks dry, then halve lengthwise. Cut into 1/2-inch-thick slices. Drizzle 2 tablespoons aminos onto the bottom of a large, shallow glass or ceramic dish, then lay a layer of tofu in it. Drizzle with another 2 tablespoons of aminos, then layer in remaining tofu, and drizzle with remaining aminos. Marinate for 5 minutes, then rotate and flip tofu slices, and tilt dish to coat evenly. Marinate 5 more minutes. Drain away excess aminos.
  • Set a 10-inch cast-iron or nonstick pan over high heat. When the pan is hot, add 2 tablespoons coconut oil. Just as oil begins to smoke, carefully lay in pieces of tofu in a single layer, leaving room between each piece.
  • Reduce heat to medium high, do not touch the tofu and cook 6 to 7 minutes per side until golden brown. Use a thin metal spatula to carefully flip the pieces. Cook the rest the same way, adding more oil as needed.
  • Remove cooked tofu to prepared baking sheet, and allow to drain.
  • Use a fork to fluff rice and quinoa. Serve tofu with rice. Garnish with cilantro leaves.

Tips:

  • Rinse Grains Before Cooking: Rinsing grains before cooking helps remove any dirt or debris, as well as excess starch that can make the grains gummy.
  • Use the Right Ratio of Water to Grains: The amount of water you use when cooking grains will affect the texture of the final dish. Refer to the specific recipe or package instructions for the correct ratio.
  • Bring Water to a Boil Before Adding Grains: Bringing the water to a boil before adding the grains will help prevent the grains from sticking together.
  • Simmer Grains Over Low Heat: Once the grains have been brought to a boil, reduce the heat to low and simmer them until they are tender. Stir the grains occasionally to prevent them from sticking to the bottom of the pot.
  • Season Grains After Cooking: Season the grains with salt, pepper, or other desired seasonings after they have been cooked. This will help the grains absorb the flavors more evenly.
  • Fluff Grains Before Serving: Once the grains are cooked, fluff them with a fork to separate them and make them light and airy.

Conclusion:

Mixed grains are a healthy and versatile addition to any meal. They can be used in salads, pilafs, soups, stews, and more. With a little planning and preparation, you can easily cook mixed grains at home. Experiment with different types of grains and flavors to create your own unique mixed grain dishes. With their nutty flavor and chewy texture, mixed grains are sure to become a favorite in your kitchen.

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