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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,544.8
  • Total Fat: 21.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,370.2 mg
  • Total Carbs: 307.4 g
  • Dietary Fiber: 36.2 g
  • Protein: 50.4 g

View full nutritional breakdown of Multi-grain Medley calories by ingredient
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Multi-grain Medley

Submitted by: CCKELLY3

Introduction

1 cup of wild rice blend = 3 cups cooked
1/2 cup quinoa and 1/2 cup amaranth = 3 cups cooked.

I purposely left out the butter or oil and seasonings from this very basic recipe because that is the beauty of it's versatility.
If you enjoy barley, I highly suggest cooking 1/2 to 1 cup separately and adding it to the final medley; it will give a huge burst to the fiber and make this a dish that will stave off hunger for hours.

This makes a great side dish, the nuttiness of the Black japonica and amaranth give it a satisfying, earthy depth. The brown rice gives it a substantial feeling in the mouth and stomach and the quinoa makes this a complete protein all on it's own.

Add spices such as turmeric, a little chopped onion, garlic, and your favorites if you're going to make this into a stuffing for vegetables.

Chicken broth, Chipotle powder, cumin, onion and some Goya Spanish tomato paste seasoning (forget name??) make this an amazing base for Rice and Beans.

Add chopped nuts and dried cranberries with a little cut up chicken for a satisfying lunch salad.

Or add cinnamon, vanilla and molasses and this becomes a wonderful base for a warm breakfast cereal or even baked into a type of rice pudding.
1 cup of wild rice blend = 3 cups cooked
1/2 cup quinoa and 1/2 cup amaranth = 3 cups cooked.

I purposely left out the butter or oil and seasonings from this very basic recipe because that is the beauty of it's versatility.
If you enjoy barley, I highly suggest cooking 1/2 to 1 cup separately and adding it to the final medley; it will give a huge burst to the fiber and make this a dish that will stave off hunger for hours.

This makes a great side dish, the nuttiness of the Black japonica and amaranth give it a satisfying, earthy depth. The brown rice gives it a substantial feeling in the mouth and stomach and the quinoa makes this a complete protein all on it's own.

Add spices such as turmeric, a little chopped onion, garlic, and your favorites if you're going to make this into a stuffing for vegetables.

Chicken broth, Chipotle powder, cumin, onion and some Goya Spanish tomato paste seasoning (forget name??) make this an amazing base for Rice and Beans.

Add chopped nuts and dried cranberries with a little cut up chicken for a satisfying lunch salad.

Or add cinnamon, vanilla and molasses and this becomes a wonderful base for a warm breakfast cereal or even baked into a type of rice pudding.

Number of Servings: 1

Ingredients

    1 cup Lundberg Countrywild Blend of Wild and Gourmet Brown Rice
    (Long grain brown, Wehani & Black Japonica)
    2 cups water
    1/2 tsp salt (up to, can use less)

    1/2 cup quinoa
    1/2 cup amaranth
    2 cups water
    1/2 tsp salt (up to, can use less)

Directions

This makes Twelve 1/2 cup servings.

1. Cook the rice separately from the quiona and amaranth. Put 1 cup rice with 2 to 2 1/4 cups water into pot with up to 1/2 tsp of salt. Bring to boil, cover, reduce to simmer and let cook 45 minutes. Turn off heat but leave covered to sit for 10 additional minutes.

2. You can cook the quinoa and amaranth together to save time. Blend 1/2 cup of each grain and 2 cups water into a pot. Add a dash of salt. Bring to boil, cover, reduce to simmer and let cook 20-25 minutes. Remove cover, gently fluff and let sit, uncovered for 5 minutes to make fluffier. Leave wet and glutinous if using as a stuffing, and you can add up to 1/4 extra water to make very sticky.

3. Blend the grains together after cooking and use to stuff vegetables, to mix into a meat mixture or to eat as a stand alone, whole grain, side dish.

Number of Servings: 1

Recipe submitted by SparkPeople user CCKELLY3.






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