Mixed Whole Grain Breakfast Recipes
MIXED WHOLE-GRAIN BREAKFAST (W/GLUTEN FREE OPTION)
From Delicious Living. This is very versatile. I subbed chopped zucchini for the raisins and it turned out great.
Provided by WI Cheesehead
Categories Breakfast
Time 20m
Yield 1-2 serving(s)
Number Of Ingredients 13
Steps:
- If using quinoa, rinse with the other grains.
- Bring water to a boil in a small pot.
- Add rinsed buckwheat and millet, plus oats (or quinoa), apple, almonds, raisins or dates, cinnamon, cardamom, and salt. Stir.
- When simmering, cover and reduce heat to low.
- Cook 15 minutes, then turn off heat and let the pot sit, covered, for another 5 minutes.
- Stir in flaxseed and serve, topped with milk or yogurt, if desired.
Nutrition Facts : Calories 557.5, Fat 23.6, SaturatedFat 2.1, Sodium 421.9, Carbohydrate 79.1, Fiber 13.3, Sugar 30.2, Protein 16.1
MIXED GRAINS
Based on Evelyn/Athens' Mixed Grain Salad (Recipe #101723). I like to use the grains anywhere you would regular rice- plain with veggies or sauce on top, stir-frys, topped with beans and salsa, as a breakfast cereal, salads, and in cassaroles. You can sub one cup of wild rice for either the rye or wheat berries. Should work with barley as well, but I have not tried that yet. I often will make up a large batch over the weekend, and keep it on hand for use in various meals and snacks during the week. Also, I usually do not use any stock so that I can use it in sweet things as well- I use 4 cups of water instead. It is just more versatile that way.
Provided by VegSocialWorker
Categories Grains
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
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