- 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
IntroductionBaked 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.
1/4 cup each of 4 different uncooked whole grains.
Lundberg wild rice
Lundberg golden rose brown rice
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.
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.
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.