Grain Dishes

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Instant Fried Rice

- from The McDougall Quick and Easy cookbook

2 cups water
2 1/2 cups instant brown rice
3 T soy sauce
1/2 tsp minced fresh garlic
1/2 tsp minced fresh ginger
1 cup chopped green onions
1 cup broccoli florets
1 cup snow peas, cut in half
1/2 cup mung bean sprouts
1/2 cup shredded carrots

Bring 1 3/4 cups of water to a boil. Stir in the rice. Return to a boil, cover and simmer over low heat for 5 minutes. Remove from heat, stir, cover, and let rest for 5 minutes. Meanwhile, place the remaining 1/4 cup water in another saucepan. Add 2 tablespoons of soy sauce, the garlic, ginger, and vegetables. Cook, stirring frequently, for 10 minutes. Add the hot rice to the vegetables. Mix well. Add the remaining 1 tablespoon of soy sauce and mix again. Serve hot.

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Lentil Salad

By Antonia Demas

2 cups cooked red lentils (1 cup uncooked)
1 red onion, diced
1 red pepper, diced
1/2 cup Italian parsley or cilantro chopped
1/8 cup wine or cider vinegar
2 cloves garlic, crushed
2 T Dijon mustard
2-3 T lemon juice
1/8 cup chopped fresh dill

Bring 2 cups of water to a boil. Add 1 cup of uncooked lentils and simmer for 15 minutes until the lentils are soft but still have their shape. Chop onion, pepper and parsley or cilantro and add to warm lentils.

Place the vinegar, mustard, garlic, lemon, and dill in a small bowl. Whisk. Pour over the warm lentils to which peppers, onions and parsley or cilantro have been added and mix well.

This salad improves in flavor if it is allowed to marinate before eating. If you overcook the lentils and they get mushy, just proceed as usual. The salad is just as delicious. Left over lentils make a good filling for sandwiches on whole grain bread with lettuce and a tomato slice.

Red lentils make this salad especially pretty, but they mush quickly. Brown lentils hold their shape better.

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Fall Vegetable Quinoa

Serves 4

Quinoa must be rinsed under water in a fine mesh strainer to remove a natural soapy substance called saponin, which can make it taste bitter. Quinoa tastes great hot and makes a terrific side dish, and it's just as tasty the next day made into a salad.

1/2 onion, diced
2 cloves garlic, minced
1/4 cup red pepper, diced
1 cup quinoa, rinsed well
1 3/4 cups water or broth
1/2 cup winter squash, peeled and cut into 1-inch dice
1/4 teaspoon ground cinnamon
A few shavings of fresh nutmeg
Salt and pepper to taste
Chopped Italian parsley, for garnish

Heat a saucepan with a tight-fitting lid over medium heat. Put in the onion, garlic and red pepper and sauté for a few minutes. Stir in the quinoa and toast it for 1-2 minutes. Add the water or broth and the squash. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 12 minutes. Remove from the heat, leaving it covered, and let sit for 5 minutes. Remove cover. Fluff and add the cinnamon, nutmeg and salt and pepper to taste. Serve hot, garnished with chopped Italian parsley.

Notes: I cook quinoa many different ways. In my Asian style quinoa, I add ginger and garlic when cooking the quinoa for the 12 minutes. When it has 5 minutes left to cook I add broccoli florets to the pan and leave them covered for 5 minutes. Once removed from the heat, I add tamari and a bit of sesame oil. After fluffing the grains I top them with toasted sesame seeds. For quinoa and sun dried tomatoes and pine nuts, I add garlic and diced sun dried tomatoes to the basic recipe. After the quinoa is cooked, I stir in fresh basil and Italian parsley and then top with pine nuts. Or I might make Quinoa with Pistachios to which I add curry powder when cooking, and green onions and chopped roasted pistachios for a garnish.

Quinoa is incredibly versatile: use you favorite seasonings and ingredients when cooking. The next day it can be turned into a salad with the addition of a light dressing and cooked vegetables or beans.

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Italian Barley

1/2 cup chopped onion
1/2 cup chopped sweet green pepper
1 garlic clove minced
1 can tomatoes -- undrained/in chunk 16 oz. can
1/2 tsp dried oregano
1/2 tsp dried basil
2 cup water
5 1/4 oz Barley (3/4 cup)

In a medium saucepan over medium heat cook onions, green pepper, and garlic until lightly browned. Add small amounts of water if necessary to prevent drying. Add tomatoes, spices and water. Bring to a boil. Stir in barley, reduce heat to low, cover and simmer 50 minutes until barley is tender and water is absorbed. Stir occasionally while cooking and add more water if necessary.

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Baked Rice - Submitted by Natalie Taylor

(I apologize, this recipe comes from a European cookbook and the measurements are different)

1 dl brown basmati
1 dl whole oat
1/2 dl red kidney beans (or one can)
1/2 kg tomatoes (or a can of stewed tomatoes)
one green bell pepper, julienned
2 dried chili peppers
paprika, oregano, bazilikum and
150 g soy cheese

If you use dried beans, start by cooking them. Cook the rice and oat together. Peel the tomatoes, and stew them. Put all the ingredients in an ovenproof bowl, topping it with the soy cheese. Grill it in the oven until the cheese is starting to bubble.

Serves: 4

Preparation time: 35-90 minutes depending on whether you use fresh ingredients or canned.

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Tasty Eggplant Bake - Submitted by Natalie Taylor

3/4 cup uncooked Quinoa
1 1/2 cups vegetable broth
1 large eggplant, sliced and peeled
1 large green pepper
1 large red pepper
1 medium zucchini
1 onion
3/4 cloves garlic
soy cheese (parmesan)
1 small can of fancy tomato sauce

Preheat oven to 475.

Prepare quinoa - bring broth and one garlic clove to a boil and put it in and simmer for about 15 minutes - take off of heat and let sit.

Meanwhile - slice and salt the eggplant -- rinse it and sprinkle with olive oil and balsamic vinegar. Put aside.

Slice up remaining veggies and garlic. Layer the veggies type by type with quinoa and soy parmesan alternating.

Pour can of tomato sauce on top. Sprinkle with soy parmesan and bake for about 40 minutes.

Serve with fresh bread of your choice. Any vegan type will do.

Serves: 4

Preparation time: 1.5 hr

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