Tuesday, March 14, 2006
Healthy Eating Whole Grains!
Here are a couple of my favorite whole grain recipes that I thought you'd enjoy!
TABBOULEH
(a Middle East favorite salad, loved by many throughout the world)
1½ C. cooked Cracked Wheat Cereal (or use cooked or spouted quinoa)
2 large tomatoes, diced
½ C. finely chopped fresh mint (I prefer cilantro)
½ C. finely chopped fresh parsley
6 green onions with tops, chopped
2 Tbs. olive oil
¼ C. lemon juice
¾ tsp. salt
¼ tsp. garlic powder
pinch black pepper
In salad bowl, combine wheat with chopped vegetables. Mix oil, lemon juice, and seasonings; stir into salad. Serves several. Yummmmmmmy!
RICE PUDDING
4 C. cooked brown rice (or cooked millet or quinoa)
1 C. raisins (less if desired)
3½ C. milk (any kind)
3 Tbs. cornstarch or arrowroot powder
2/3 C. fructose or honey
2 tsp. vanilla
½ tsp. ground cinnamon
½ tsp. ground nutmeg or cloves
If rice has not been precooked, add 1 1/3 C. brown rice to 4 C. boiling water and simmer on medium for 30-35 minutes. Toss rice with raisins in buttered baking dish. Combine 2 C. milk with remaining ingredients in blender bowl, and blend until smooth; add remaining milk and pour over rice. Bake approx. 1 hour at 350°.
These two are some of my favorite recipes - both from Enjoy Nature's Harvest which is available on the right at Great Health Books!
TABBOULEH
(a Middle East favorite salad, loved by many throughout the world)
1½ C. cooked Cracked Wheat Cereal (or use cooked or spouted quinoa)
2 large tomatoes, diced
½ C. finely chopped fresh mint (I prefer cilantro)
½ C. finely chopped fresh parsley
6 green onions with tops, chopped
2 Tbs. olive oil
¼ C. lemon juice
¾ tsp. salt
¼ tsp. garlic powder
pinch black pepper
In salad bowl, combine wheat with chopped vegetables. Mix oil, lemon juice, and seasonings; stir into salad. Serves several. Yummmmmmmy!
RICE PUDDING
4 C. cooked brown rice (or cooked millet or quinoa)
1 C. raisins (less if desired)
3½ C. milk (any kind)
3 Tbs. cornstarch or arrowroot powder
2/3 C. fructose or honey
2 tsp. vanilla
½ tsp. ground cinnamon
½ tsp. ground nutmeg or cloves
If rice has not been precooked, add 1 1/3 C. brown rice to 4 C. boiling water and simmer on medium for 30-35 minutes. Toss rice with raisins in buttered baking dish. Combine 2 C. milk with remaining ingredients in blender bowl, and blend until smooth; add remaining milk and pour over rice. Bake approx. 1 hour at 350°.
These two are some of my favorite recipes - both from Enjoy Nature's Harvest which is available on the right at Great Health Books!
