Mixedgrains Recipes

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.

Steps:

• Wash the greens well, picking them over to remove any brown spots or blemishes. Drain well. Discard the discolored outer leaves and cut out the thick ribs. Tear the greens into pieces. Place the bacon strips in a large heavy saucepan and cook over medium heat until it is translucent and the bottom of the pan is coated with the rendered bacon fat. Add the greens and the water and bring to a boil over medium heat. Reduce the heat to low and continue to cook until the greens are tender, about 2 hours. Add the seasonings and serve hot. Top with traditional accompaniments, if desired.;

Steps:

• Preheat oven to 350 degrees. Heat oil and butter in a large ovenproof Dutch oven over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, 6 to 8 minutes. Add mushrooms. Raise heat to medium-high, and cook, stirring occasionally, until mushrooms are softened, about 5 minutes. Stir in all of the grains. Cook, stirring often, 12 minutes. Stir in stock; bring to a boil.
• Cover, and transfer to oven. Bake until grains are tender, 40 to 50 minutes (check after 40 minutes, but don't remove lid before then). Season with salt and pepper. Serve immediately.
• Add grains, and stir well, coating them with oil. Cook, stirring often, for about 10 to 15 minutes. Stir in stock, and bring to a boil. Cover pot, and put in oven. Bake for 30 to 40 minutes (check after 30 minutes; remove lid and cook a little longer if grains need to be softer). Fold in chopped herbs. Drizzle with Marsala wine. Season with salt and pepper, and serve immediately.
• To reheat: Place the pilaf mixture in a buttered, ovenproof casserole. Do not fold in the herbs or add Marsala. Cover, and refrigerate until ready to serve. When ready to serve, bring the pilaf to room temperature, about 20 minutes. Heat the oven to 350 degrees. Drizzle with Marsala. Cut a piece of parchment paper to fit the top of the casserole, and butter it. Place the parchment on the pilaf, butter-side down. Place in the oven until heated through, about 30 minutes.

Steps:

• Wash the greens well, picking them over to remove any brown spots or blemishes. Drain well. Discard the discolored outer leaves and cut out the thick ribs. Tear the greens into pieces. Place the bacon strips in a large heavy saucepan and cook over medium heat until it is translucent and the bottom of the pot is coated with the rendered bacon fat. Add the greens and the water and bring to a boil over medium heat. Reduce the heat to low and continue to cook until the greens are tender, about 2 hours. Add the seasonings and serve hot.
• Traditionally, greens are accompanied by a hot sauce, chopped onions, and vinegar. In some parts of the South, cooks add a pinch of sugar to the greens to take away a bit of their bite.

Steps:

• GRAINS: Heat oil in heavy large saucepan over medium-low heat.
• Add onion and garlic and saute until onion is just golden brown, about 6 minutes.
• Add curry powder and saute until fragrant, about 1 minute.
• Mix in Kashi, lentils and cinnamon stick.
• Stir until grains are lightly coated with oil, about 2 minutes.
• Add broth and bring to boil.
• Cover and cook until grains are tender and liquid is absorbed, about 35 minutes.
• Remove from heat.
• Season with salt.
• Cover and keep warm.
• VEGETABLES: Heat 1 tablespoon oil in wok or heavy large skillet over high heat.
• Add ginger and garlic and cook until just golden, stirring constantly, about 10 seconds.
• Add broccoli and carrots and stir-fry 1 minute.
• Reduce heat to medium.
• Add water, cover and cook until carrots are almost crisp-tender, about 3 minutes.
• Turn heat to high.
• Add remaining 1 tablespoon oil, red bell peppers, mushrooms and green onions.
• Stir-fry until vegetables are heated through, about 2 minutes.
• Remove from heat.
• Add soy sauce and sesame oil; toss thoroughly.
• Transfer grains to platter.
• Spoon vegetables over and serve.

Steps:

• Heat oil in large saucepan over medium-high heat. Add shallots and sauté until translucent, about 5 minutes. Add brown rice, wild rice and wheat berries; stir to coat. Add 2 cups water and 2 cups stock. Bring to boil. Reduce heat to low. Cover and cook until grains are tender and liquid is absorbed, about 40 minutes. Remove from heat. Stir cranberries, apricots, and currants into grains. Cool to room temperature.
• Whisk vinegar, walnut oil, and sage in small bowl to blend. Pour over salad and toss to coat. Season generously with salt and pepper.(Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
• Stir pecans into salad and serve.