Monday, December 20, 2010
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.
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.
Serve! (Shown with Maple Grilled Tempeh)