Monday, December 20, 2010


grains 5

Quinoa? Millet? Brown rice? Can't decide?

Me either. I tend to be pretty indecisive which is why this idea to have them all at the same time is right up my alley.

A few days ago I was planning on making a temeph dish and serving it over millet. I also remembered I had a bag of amaranth stashed in the cupboard and thought it was about time to find a recipe to use it in. I decided to head over to 101 Cookbooks and was initially disappointed when only one recipe popped up. Then I looked closer and decided it would be perfect for my dinner and all those other times I have stood staring at all the jars in my cupboard filled with random grains. I used what I had and made a mix slightly different than Heidi's but just as pretty, delicious, and wholesome.

Five Grain Mix
Adapted from 101 Cookbooks

1 cup short grain brown rice (or use medium if you want it to be less sticky and more separated)
1 cup millet
1/3-1/2 cup quinoa
1/4 cup red quinoa
1/4 cup amaranth

Add all the ingredients into a mason jar and shake to mix. Store until you are ready to use.

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You can rinse the grains before cooking, but be careful the tiny amaranth grains don't go through your strainer (You can probably skip the rinsing step, I almost never rinse my quinoa before cooking even though every one says you should). Put however much of the grains you'd like to cook into a pot and fill with water until it is about 2 inches over the grains. Bring to a boil, then lower heat and simmer for about 45 minutes, adding more water if necessary and stirring occasionally.

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Serve! (Shown with Maple Grilled Tempeh)

grains 1