Grain Greats Delicious Grain Recipes, The Top 68 Grain
Recipes
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Ancient Grains Salad ......................................................................................
5
Barley Basics ..................................................................................................
7
Barley Casserole ............................................................................................
8
Barley Casserole ............................................................................................
9
Barley With Chicken And Onions ..................................................................
10
Black-Eyed Pea and Wilted Greens Salad ......................................................
11
Black-Eyed Pea Salad ...................................................................................
12
Blueprint Bean And Grain Salad ....................................................................
13
Brown Rice and Lentil Salad .........................................................................
13
Brown Rice and Vegetable Salad...................................................................
15
Brown Rice With Lentils ................................................................................
16
Chicken With Grainy-Mustard Sauce ............................................................
17
Colorful Whole Grain Salad ..........................................................................
18
Create-A Wholegrain Muffin ........................................................................
19
Crockpot Grains...........................................................................................
20
Crunchy 7 Grain - Sesame Bars....................................................................
20
Five-Grain Soda Bread .................................................................................
21
Grape Nuts & Grains ....................................................................................
22
Health Grain Bread.......................................................................................
23
Italian Barley ................................................................................................
23
iii
Light Grain Bread .........................................................................................
24
Many Grains Bread .......................................................................................
25
Mixed Grain Mushroom Casserole................................................................
25
Mixed Grain Pilaf .........................................................................................
26
MultiGrain & More Bread ............................................................................
27
Multigrain Bread ........................................................................................ 27
MultiGrain Buttermilk Pancake And Waffle Mix ...........................................
28
MultiGrain Soybean Bread (1 1/2 Lb. Bread Ma ...........................................
30
Multigrain and Seed Pumpernickel ...............................................................
31
Multigrain Bread .........................................................................................
31
Multigrain Bread .........................................................................................
32
Multigrain Buns ...........................................................................................
32
Multigrain Loaf ABM.....................................................................................
33
Multigrain Pancake Mix ................................................................................
34
Multigrain Pancakes.....................................................................................
34
MultiGrain Sourdough Bread ABM ................................................................
35
Multigrain White Bread.................................................................................
36
Chapter 2
N-Z
..........................................................................................................................
......................37
Old-Fashioned American Rice Pudding ........................................................
37
Polygrain Pilaf..............................................................................................
38
Portuguese Sweet Bread - Whole Grain ........................................................
39
Quinoa and Wild Rice Stuffed Squash ...........................................................
39
Quinoa Caviar ..............................................................................................
41
Quinoa Summer Salad..................................................................................
42
Quinoa Tabooli ............................................................................................
43
Rice Pilaf with Chestnuts and Brussels Sprouts .............................................
43
Rice Pilaf With Corn .....................................................................................
44
Rice Salad ....................................................................................................
45
Rice With Black Beans And Corn ...................................................................
46
Rice With Peas & Carrots,flavored With Cardamom
....................................... 46
Rice-Vegetable Oriental Salad ......................................................................
47
Rio Grande Quinoa Salad .............................................................................
48
Risotto Rustica with Prosciutto and Arugula .................................................
49
Risotto With Cashew Nuts ............................................................................
51
Risotto with Radicchio .................................................................................
51
Seven Grain Bread .......................................................................................
53
Seven-Grain Bread .......................................................................................
53
Whole Grain Bread Machine Bread ................................................................
54
Whole Grain Bread Machine Bread ................................................................
55
Whole Grain Chippers ..................................................................................
56
Whole Grain Oat Bread .................................................................................
57
iv
Table of Contents Wild Rice-Three Grain Bread
........................................................................ 57
lndex
..........................................................................................................................
...................59
deg deg deg deg deg
Preface
Notice of Rights All rights reserved. No part of this book may be
reproduced or transmitted in any form by any means, electronic,
mechanical, photocopying, recording, or otherwise, without the prior
written permission of the publisher.
Notice of Liability The information in this book is distributed on an "As Is"
basis without warranty. While every precaution has been taken in the
preparation of the book, neither the author nor the publisher shall have any
liability to any person or entity with respect to any loss or damage caused or
alleged to be caused directly or indirectly by the instructions contained in
this book or by the products described in it.
Trademarks Many of the designations used by manufacturers and sellers to
distinguish their products are claimed as trademarks. Where those
designations appear in this book, and the publisher was aware of a
trademark claim, the designations appear as requested by the owner of the
trademark. All other product names and services identified throughout this
book are used in editorial fashion only and for the benefit of such
companies with no intention of infringement of the trademark. No such use,
or the use of any trade name, is intended to convey endorsement or other
affiliation with this book.
Jo Franks vi
Chapter 1: A-M
Chapter 1
A-M
7 GRAIN - RICE AND VEGETABLE SALAD
1 servings
Source: Grain Greats
1 cup cooked 7 grain cereal, cooled
2 cups brown wild rice and herbs, cooked
16 ounces canned peas and carrots,
drained
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup cucumbers, diced
1/8 cup chopped pimientos
1/2 teaspoon onion powder
1/2 teaspoon garlic powder vegetable seasoning to taste
Toss ingredients together with mayonnaise or salad dressing of
choice.
Chill.
Serve on a bed of alfalfa sprouts.
7 GRAIN BREAD
20 servings
Source: Grain Greats
1
Grain Greats
--INGREDIENTS---
1 1/2 cups Wheat flour
1 1/2 cups Bread flour
1/3 cup Seven grain mix
2 tablespoons Honey
1 1/2 teaspoons Salt
1 3/8 cups Water
2 tablespoons Canola Oil
1 1/2 teaspoons Yeast
DIRECTIONS: Place all ingredients in baking pan.
Bake on RapidBake/Whole Wheat or on Basic/Whole Wheat.
Recipe for Panasonic. Alter as needed for other brands of ABMs.
7-GRAIN BREAD (MACHINE)
1 servings
Source: Grain Greats
2 1/4 teaspoons Dry yeast
1 1/2 cups Whole wheat flour
1 cup Bread flour
1 teaspoon Salt
1/2 cup Crumbled 7-grain cereal
Flakes
3 tablespoons Nonfat dry milk
1 tablespoon Unsweetened cocoa powder
2 tablespoons Butter/margarine
1/8 cup Dark molasses
1 cup Plus 3 T plus 2 t warm
(105-115) water
Add ingredients in the order listed. All ingredients must be at room
temperature, unless otherwise noted. Select whole grain and baking
control for light. Press start. Tent a piece of aluminum foil, shiny
side down, over glass dome at start of baking. Remove when
cooling begins. Bread will be ready in 4 hours and 10 minutes.
A dark, moist loaf that's perfect for sandwiches! Such is the reward
when slicing into a loaf of 7-Grain Bread. The machine's great
2
Chapter 1: A-M
kneading power makes it moist, and the 7-grain cereal makes it full
of extra fiber.
7-GRAIN OATMEAL CAKE
8 servings
Source: Grain Greats
***CREAM TOGETHER***
1 cup am canola oil
2 cups maple syrup
1 1/2 teaspoons vanilla, mix until smooth:
2 cups am unbleached white flour
3/8 cups am soy flour
1/2 cup cold water
1/2 cup soy milk
1 1/2 teaspoons lemon rind, grated
1 1/2 teaspoons sea salt, (optional)
3 egg whites
2 teaspoons cinnamon
2 teaspoons non-alum baking powder
***TOGETHER AND ADD***
1 cup ?
7 grain cereal, cooked
5 cups rolled oats
1/2 cup raisins, (optional)
1/2 cup nuts, chopped
Mix well and fill oiled cake pan 3/4 full. Bake 350degF until light
golden brown.
This is not a very sweet cake. May be served with apple butter,
honey, etc.
8-GRAIN BREAD ABM
1 servings
Source: Grain Greats
3
Grain Greats
1 package Active dry yeast
1 1/2 cups Bread flour
1 1/2 cups King Arthur 8 grain flour
1 tablespoon Sugar
1/8 cup Corn oil
1 teaspoon Salt
3/4 cups Warm milk
1/4 cup Warm water
All ingredients but the milk and water should be at room temp
before starting.
Add ingredients to the pan in the order listed. Select Whole Wheat
Bread. Press Start.
ABM 7-GRAIN BREAD
12 servings
Source: Grain Greats
1 teaspoon Yeast
1 1/3 cups Bread flour
1 cup Whole wheat flour
1/4 cup 7-grain cereal
2 1/2 teaspoons Vital gluten
1 tablespoon Lecithin granules
1 teaspoon Salt
2 teaspoons Molasses
1 cup Water
Dump in in the order given. Can be timed or rapid baked.
ANCIENT GRAIN SALAD
4 servings
Source: Grain Greats
1/4 cup bulgur 1/4 cup millet
4
Chapter 1: A-M
1/4 cup quinoa, rinsed
1/4 cup dried cranberries, or
OR raisins
1/2 cup parsley, chopped
1/4 cup celery, chopped
1/4 cup sweet red pepper, chopped
1/4 cup apple, peeled and chopped
***VINAIGRETTE***
2 tablespoons lemon juice
2 tablespoons garlic, minced
1 teaspoon Dijon mustard
1/4 teaspoon salt pepper
In large bowl, pour 1 cup boiling water over bulgur. Cover and let
stand for 30 minutes; fluff with fork.
Meanwhile, in saucepan, bring 1-1/2 cups water to boil; add millet
and reduce heat to medium. Simmer, covered, for 5 minutes. Add
quinoa; simmer, covered, for 12 minutes or until water is absorbed.
In separate saucepan, bring 1/2 cup water to boil; add cranberries
and boil for 4 minutes or until cranberries are plump and water is
reduced to 1/4 cup. Drain, reserving water.
Add millet, quinoa, parsley, celery, red pepper, apple and
cranberries to burglar.
Vinaigrette: Whisk together lemon juice, oil, cranberry water,
garlic, mustard, salt, and pepper to taste. toss with salad.
ANCIENT GRAINS SALAD
1 servings
Source: Grain Greats
1 dried New Mexico or
California chili
1 teaspoon salad oil
1 onion, finely chopped
1 clove garlic, pressed
1/3 cup amaranth
5
Grain Greats
1/3 cup quinoa, rinsed
1 cup corn kernels
1 cup fat-skimmed chicken broth
2 tablespoons lime juice
1/3 cup chopped fresh cilantro
4 large butter lettuce leaves, rinsed
Salt
Fresh-ground pepper
1. Wipe chili with a damp cloth. Using scissors, cut off and discard
chili stem end; remove and discard seeds. Cut chili crosswise into
1/4-inch strips.
2. In a 10-to 12-inch nonstick frying pan over medium-low heat,
stir chili in oil until it smells toasted and feels slightly crisp (avoid
scorching), 1 to 2 minutes. With a slotted spoon, transfer chili
pieces to towels to drain (they crisp as they cool).
3. Add onion and garlic to pan. Stir often over medium-high heat
until onion is lightly browned, about 5 minutes.
4. Add amaranth and quinoa. Stir until grains are slightly toasted,
about 1 minute. Mix in corn and broth. Bring to a boil over high
heat; cover and simmer over medium heat until liquid is absorbed,
about
15 minutes.
5. Let cool to room temperature. Or nest pan in ice water and stir
occasionally with a fork until cool, about 10 minutes.
6. Mix lime juice and cilantro with grains. Spoon onto plates lined
with lettuce leaves. Top salads with the crisp chili pieces. Add salt
and pepper to taste.
NOTES: Quinoa and amaranth, both native to the Americas, are
sold packaged or in bulk in natural-food stores or well-stocked
supermarkets. If amaranth is unavailable, use a total of 2/3 cup
quinoa.
6
Chapter 1: A-M
BARLEY BASICS
1 servings
Source: Grain Greats
Use cooked barley as a substitute for cooked rice or other grains in
your favorite recipes. Below is a helpful reference chart.
++ | MEDIUM BARLEY WATER SALT (optional) YIELD | |+ | 4
cup 1 cup 18 tsp. 1 cup | | 1/2 cup 2 cups 1/4 tsp. 2 cups | | 3/4 cup 3
cups 1/2 tsp. 3 cups | | 1 cup 4 cups 1/2 tsp. 4 cups | ++
++ | QUICK BARLEY WATER SALT (optional) YIELD | ++ | 3
cup 23 cups 1/8 tsp. 1 cup | | 2/3 cup 1-1/3 cups 1/4 tsp. 2 cups | | 1
cup 2 cups 2 tsp. 3 cups | | 1-13 cup 2-2/3 cups 1/2 tsp. cups | ++
COOKING DIRECTIONS Boil water. Stir in barley and salt, if
desired. Cover; reduce heat. Simmer: ~~ 45 to 50 minutes for
Medium Barley
~~ 10 to 12 minutes for Quick Barley Remove from heat; let stand
5 minutes.
HELPFUL HINTS * To store cooked barley: Refrigerate barley in
tightly covered container up to 1 week. Or, freeze in tightly
covered container bag up to 6 months.
* To reheat cooked barley: MICROWAVE: Remove barley from
freezer container or bag. Place in microwavable container. For each
cup of barley, sprinkle with 2 tablespoons water; cover. Microwave
on HIGH
2 to 3 minutes, stirring half way through cooking.
STOVETOP: Place barley in heavy saucepan. For each cup of
barley, sprinkle with 2 tablespoons water; cover. Cook over low
heat 5 to 8 minutes or until heated through, stirring occasionally.
* For a new twist -- toss cooked barley into salads stir cooked
barley into soups and stews ~~ mix cooked barley with stir-fried
vegetables
7
Grain Greats
BARLEY CASSEROLE
4 servings
Source: Grain Greats
1 small onion
1/4 green bell pepper
1/4 lb. mushrooms
3 cups water or chicken broth
1/4 cup butter - (1/2 stick)
1 cup pearl barley
1/2 cup walnuts, chopped
Salt, to taste
Freshly-ground black pepper, to taste
Heat the oven to 350 degrees.
To dice the onion, cut the root top and stem bottom off the onion,
then cut the onion in half from the stem end down. Place each
onion half flat-side down on the work surface. Slice each half
lengthwise into 1/8-inch slices, then crosswise into 1/4-inch slices.
Set aside.
Cut the pepper lengthwise into 1/4-inch strips, then cut it crosswise
into 1/4-inch pieces. Set aside.
Using a dampened paper towel or cloth and wipe the mushrooms
free of any grit or dirt. Break off the caps from the stems. Cut the
caps
into 4 pieces. Cut the stems into 4 pieces. Set aside.
Place the water or chicken broth into a saucepan and heat to
boiling. Meanwhile, melt the butter in a saucepan over medium
heat. When
the butter is melted swirl and tilt the pan so the butter spreads
evenly over the bottom of the pan. Add the barley and onion and
stir, cooking until the onion is a little softened but not browned, 5
minutes. Then add the green pepper, mushrooms and walnuts, and
cook, stirring constantly, for 2 more minutes.
8
Chapter 1: A-M
Put the barley mixture into a 6-cup casserole, stir in the heated
broth and add salt and pepper to taste. Stir to blend all ingredients
well. Put on a lid and bake for 1 hour. Check after 40 minutes and
stir the mixture, cover and finish baking until the barley and
vegetables are soft, 20 more minutes. Serve. This recipe can make a
simple
satisfying supper by itself served with a green salad. This recipe
yields 4 servings.
Each serving: 297 calories; 767 mg sodium; 31 mg cholesterol; 23
grams fat; 8 saturated fat; 18 grams carbohydrates; 8 grams protein;
3.49 grams fiber.
BARLEY CASSEROLE
8 servings
Source: Grain Greats
4 tablespoons butter
2 medium onions, chopped
1/2 lb. mushrooms, sliced
1 1/2 cups pearl barley
3 cups chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper fresh parsley, chopped
Preheat oven to 350degF.
Melt butter in a large casserole. Saute onions 2 minutes over
medium heat.
Add mushrooms and saute 5-7 minutes more. Add barley. Cook
until lightly browned.
9
Grain Greats
Add 2 cups of broth, salt and pepper, bring to a boil. Cover, reduce
heat, and bake 45 minutes.
Add remaining 1 cup of broth. Return to oven and bake 30 minutes
more.
Garnish with chopped parsley.
BARLEY WITH CHICKEN AND ONIONS
4 servings
Source: Grain Greats
3 tablespoons olive oil
2 garlic cloves, peeled and chopped
2 medium yellow onions, peeled and sliced
8 chicken thighs salt, to taste
freshly-ground black pepper,
to taste
1 cup barley, rinsed and drained
6 cups chicken stock, fresh or canned
2 tablespoons chopped fresh parsley
Heat a large frying pan and add 2 tablespoons of the oil. Add garlic
and onion and saute until tender. Remove from pan and set aside.
Season the chicken with salt and pepper to taste. Heat the frying
pan again and add the remaining tablespoon of oil. Brown the
chicken on both sides and set aside.
Place the rinsed barley and 3 cups of chicken stock in a 6-to 8-quart
pot. Bring to a boil, cover and simmer 30 minutes or until liquid is
absorbed. Add remaining 3 cups of chicken stock, the browned
10
Chapter 1: A-M
chicken, onion and parsley. Bring to a simmer and cook, covered,
over low heat until liquid is absorbed and chicken is tender.
Salt and pepper to taste. This recipe serves 4 to 5.
Comments: Barley is a most interesting and frugal grain. You can
put it in soups, stews, casseroles, even salads. Rice doubles when it
cooks, but barley grows to three to four times its original size.
BLACK-EYED PEA AND WILTED GREENS SALAD
