Whole Grains

Wonderful for the Wallet and the Waistline

This time of year many of us are looking for ways to not only trim calories, but also our food budget. Cooking with whole grains is a great way to do both. These recipes make trying whole grains both easy and delicious.

Crockpot Hot Wheat Cereal
Try this in place of oatmeal for an extra hearty beginning to a cold winter morning.

Ingredients:

1 cup wheat berries, rinsed and drained
2 cups apple juice
1 teaspoon cinnamon

Toppings:
Raisins or dried cranberries
Diced apple
Chopped nuts
Yogurt or milk
Maple syrup
Brown sugar

Directions:
1. Cook Wheat Berries
Place wheat berries, apple juice and cinnamon in a crockpot; cook on low overnight.
2. Serve
Place cooked wheat berries in a serving bowl; sprinkle with any combination of desired toppings and enjoy. Makes 4 servings

---

Asian Fried Barley

Reminiscent of fried rice, this recipe is quick and delicious.

Ingredients:
1 tablespoons butter
2 tablespoons canola oil
1 cup onion, chopped
1 cup carrot, chopped
2/3 cup green onion, chopped
4 cups cold cooked barley
4 eggs, beaten
3 tablespoons toasted
sesame seeds
5 tablespoons soy sauce
Kosher or sea salt, to taste
Ground white pepper, to taste

Directions:
1. Cook Veggies
Place butter and oil in a wok or large skillet over medium heat; stir in onion, carrot and green onions. Cook, stirring occasionally, until onions are translucent.
2. Finish Rice
Stir in the rice; cook until heated through. Scoot rice to one side of the pan and pour in the eggs. Cook eggs, stirring occasionally, until dry. Mix eggs, sesame seeds and soy sauce into the rice mixture. Check seasoning, adding salt and pepper as needed. Enjoy! Makes 4 side dish servings

Michelle's Note: Adding bits of leftover chicken, steak or tofu turn this into an easy main dish meal.

---

 

Quinoa Stuffed Bell Peppers

Quinoa (pronounced keen-wah) is indigenous to Latin America. Its nutty flavor makes is a nice alternative to couscous or brown rice in many recipes.

Ingredients:
1 tablespoon vegetable oil
1 cup uncooked quinoa
3 cups prepared salsa, divided use
2 1/2 cups water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn
1 green onion, sliced
5 large bell peppers (any color), tops removed and seeded
1/2 cup shredded jack cheese
Kosher or sea salt to taste

Directions:
1. Make Quinoa
Place oil in a large saucepan over medium-high heat. Stir in the quinoa. Cook, stirring constantly for 5 to 10 minutes until the quinoa has lightly toasted. Stir in 1 cup salsa, water, chili powder and cumin. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the liquid is absorbed, about 30 minutes. Stir the quinoa occasionally as it cooks. Remove from heat.
2. Fill and Bake Peppers
Stir the black beans, corn and onion into the quinoa mixture. Fill each bell pepper with an even amount of the quinoa mixture and top with cheese. Place filled peppers on a baking sheet; bake at 350 degrees F for 20 minutes or until peppers are soft and cheese is melted. Makes 5 peppers.

Michelle's Note: Stir in leftover chicken or ground beef for a little extra flavor.

Besides her two favorite jobs of wife and mom, Michelle Ann Anderson is also a freelance writer, enjoys public speaking and writing cookbooks. Her blog can be found at www.MichelleAnnAnderson.com.