Grainery Rolls
INGREDIENTS:
2 ts Canola oil
2 Cloves garlic, crushed
3 Green onions, finely chopped
1 c Dry mixed grains **
2 1/2 c Liquid (water of water/broth
-combo)
1/2 ts Dill weed
1/2 ts Parsley
2 ts Canola oil
2 Cloves garlic, crushed
3 Green onions, finely chopped
1 c Dry mixed grains **
2 1/2 c Liquid (water of water/broth
-combo)
1/2 ts Dill weed
1/2 ts Parsley
This recipe was contributed by author, Patti Lynch, and appears in her wonderful cookbook titled "Gourmet Inspirations:The Art of Healthy Cooking." Instead of just making rice to go with your dinner, you can increase the nutrients you receive and create a far more interesting meal by combining other grains with rice. Here is just one idea.
** [Example: white, brown, or wild rice, bulgar, kasha, barley, pearl pasta]
In a medium saucepan, saute garlic and onions in oil. Stir in grains and saute until grains have some color. Add liquid and spices, then stir over medium high heat until mixture bubbles. Lower heat and simmer mixture. Cover for 25 minutes or until all grains are tender. Add water if necessary. Tasty and good for re-runs.
NUTRITIONAL INFORMATION per serving (1/2 cup) 117 Calories; 2g Fat; 22g Carbohydrate; 0mg Cholesterol; 3g Protein; 3mg Sodium EXCHANGES: 1-1/2 starch/bread exchange
** [Example: white, brown, or wild rice, bulgar, kasha, barley, pearl pasta]
In a medium saucepan, saute garlic and onions in oil. Stir in grains and saute until grains have some color. Add liquid and spices, then stir over medium high heat until mixture bubbles. Lower heat and simmer mixture. Cover for 25 minutes or until all grains are tender. Add water if necessary. Tasty and good for re-runs.
NUTRITIONAL INFORMATION per serving (1/2 cup) 117 Calories; 2g Fat; 22g Carbohydrate; 0mg Cholesterol; 3g Protein; 3mg Sodium EXCHANGES: 1-1/2 starch/bread exchange