Mixed Grains Baked With Herbs Vegetables And Cheese Recipes

Steps:

• Bring a pan of lightly salted water to the boil and cook the cauliflower florets for 3 mins. Add the broccoli and cook for 2 mins more. Drain in a colander and leave to steam-dry.
• Tip the spinach into a large saucepan, add 2 tbsp water and cook with the lid on over a low heat for 3-4 mins until wilted, then tip into a sieve and press the excess moisture out of it with the back of a wooden spoon. Set aside.
• Heat the oven to 220C/200C fan/gas 7. Melt the butter in a saucepan over a low heat until foaming, then stir in the flour to create a thick paste. Cook for 2 mins, remove the pan from the heat and whisk in the milk in several additions until lump-free. Return to the heat and whisk until thickened. Whisk in the mustard, most of the cheese and the chives. Season to taste.
• Arrange the vegetables, including the cauliflower leaves, in a medium ovenproof dish. Pour over the sauce, then sprinkle with the remaining cheese. Bake for 25-30 mins or until golden and bubbling.

Steps:

• In a 4-quart mixing bowl, combine all ingredients except the canola oil.
• Stir oil into dry ingredients and mix well.
• Store in large air-tight container or several smaller ones in fridge or freezer.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Remove the cheese from the box and discard any wrapping, then put the cheese back in the box. Place on a baking sheet and bake for 15 mins.
• Remove from the oven and take off the lid. Cut a large cross through the top of the cheese, then peel back the quarters of rind. Scatter over chopped herbs and serve with pitta crisps or breadsticks.

Steps:

• Bring stock to boil in medium saucepan.
• Add barley and wild rice and simmer, covered, 15 minutes.
• Stir in brown rice and cook 10 minutes.
• Pour into a large (at least 2 1/2 qt) baking dish.
• Heat oil in skillet; add onion and saute 5 minutes.
• Stir in mushrooms and cook until brown and juicy, about 10 minutes.
• Scrape mixture into grains.
• Stir in tomatoes, lemon peel, olives, parsley, thyme, basil and pepper.
• Cover and bake at 350 degrees for 30 minutes.
• Remove from oven and stir in bulghur.
• Cover and return to oven for 25 minutes or until liquid has been absorbed and grains are tender.
• Fluff with fork; gently stir in cheese and peas.
• Cover and let stand 10 minutes before serving.