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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 176.5
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 1.6 mg
  • Total Carbs: 36.0 g
  • Dietary Fiber: 2.5 g
  • Protein: 5.7 g

View full nutritional breakdown of Baked Multigrains calories by ingredient
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Baked Multigrains

Submitted by: BRAVELUTE

Introduction

Baked to perfection with subtle flavors of garlic and rosemary complement and support any ingredients I want to add. My favorite combo is corn, peas, tomatoes, sweet red pepper, and pineapple. Very tasty!! 1 serving, about a cup cooked, is 174 calories. Baked to perfection with subtle flavors of garlic and rosemary complement and support any ingredients I want to add. My favorite combo is corn, peas, tomatoes, sweet red pepper, and pineapple. Very tasty!! 1 serving, about a cup cooked, is 174 calories.
Number of Servings: 4

Ingredients

    1/4 cup each of 4 different uncooked whole grains.

    I used
    Lundberg wild rice
    Lundberg golden rose brown rice
    Farro
    Red Quinoa

    Equivalent of an 8 inch sprig of rosemary (2 inches for each 1/4 cup of grains.)
    8 garlic cloves (2 for each 1/4 cup of grains)
    2 cups of water

    You can bake more at a time, just adjust your seasonings and water (2 c. water for each 1 c. grains)

    I also like to bake the grains with a long cinnamon stick, or a 3 inch ginger root cut into long slivers. Things like rosemary, cinnamon sticks or ginger root slivers are removed after baking.

Tips

Your grains will come out perfectly every time. And adding a little coconut oil or olive oil will help with clean up of the baking dish, but isn't necessary for cooking. Another flavoring option I do is cinnamon sticks, or ginger slices, which I remove after baking.


Directions

Measure 1/4 cup of 4 different whole grains. For this, I used wild rice, golden rose brown rice, farro, and quinoa because that's what I had. You can also make more servings by adding 1/4 cup of even more grains, but 4 is easily dividable into 4 servings by cutting the baking casserole into fourths.

So, place 1/4 cup of 4 grains in a flat casserole and mix. Smash or dice 8 cloves of garlic (2 for each serving). Add a total of 8 inches of sprigs off your rosemary plant (2 inches per serving). Add 2 cups of water. Cover with aluminum foil.

Bake 1 hour. Remove the rosemary stems. Divide into 4 1 cup servings and use in rice bowls, pilaf, stir fries, or even breakfast with fruit and yogurt or egg and cheese.

Serving Size: Makes 4 servings, about 1 cup each.

Number of Servings: 4

Recipe submitted by SparkPeople user BRAVELUTE.






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