Cooking with whole grains is a lifestyle, once converted, your refrigerator shelves will forever be adorned with transient containers of steamed grains. Don’t wait for a recipe calling for something specific, get two pots of grains cooking NOW. This simple act of preparation makes way for limitless possibilities at meal time. As you make dinner, choose a grain that is waiting for you in the fridge and add it in with the sauce, vegetables, rice, meat, beans or noodles.
Begin with a sprinkle here and there with meals your family always like to eat. As little as a tablespoon per serving will give you an idea of what flavors and textures are compatible without ruining the dish. Avoid resistance by ensuring the food tastes good. If it needs a little sugar or an extra pat of butter, be liberal in order to please the palettes of you test subjects. Once you have a knack for the sprinkle, go for the scoop and in no time you will find yourself a fellow dumper.
This is a clean-out-the-refrigerator salad for those fruits and grains way in the back that are screaming with their last breath. The sweet and fresh flavors of the dressing liven up any produce. Use what ever grains, fruits, nuts, sweetener, vinegar or oil you have lurking. As the name reflects, we usually enjoy this salad as our breakfast. But it is a wonderful side dish, fruit salad alternative or even a light lunch when served on a bed of lettuce.
1 cup barley, cooked
1 cup oat groats, cooked and rinsed
1 cup strawberries, sliced
2 bananas, sliced
1 cup pecans, chopped
1/4 cup apple cider vinegar
1/4 cup raw honey
1/2 teaspoon nutmeg
1 teaspoon fresh ginger, grated
½ teaspoon salt
1/3 cup flax oil
1/3 cup extra virgin olive oil
Blend dressing thoroughly. Pour over salad, toss to coat.
links; Whole Foods for the Holiday's