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Post by mbrown on Mar 28, 2007 13:30:03 GMT -5
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Post by lavandulagirl on Mar 28, 2007 22:28:06 GMT -5
I realize it isn't a raw food item, but I serve a lot of mixed grains at our house. In a rice cooker, I put brown rice, bulgar wheat, and wild rice. (Wild rice is closely related to traditional rice, but they are different plants.) When it's almost done, I add oats and barley, which cook more quickly. Wild rice is high in protein, and lyseine. Together with the other grains, you are getting a great serving of potassium, phosporous, riboflavin and thiamin, as well as bran fiber. If this seems pretty bland to you, you can stir in a lot of flavor with a small amount of dried tomato pesto:
DRIED TOMATO PESTO
1 c. boiling water 1 c. dried tomatoes - not the ones packed in oil 1/2 c. (packed) fresh basil leaves 1/3 c. (packed) fresh parsley 3 med colves garlic, peeled and halved 1/4 tsp. salt (or to taste) red pepper flakes to taste
Place the tomatoes in the water, cover and let stand 1 hour. In a bender or food processor put the basil and parsley, and process until feathery. Add garlic and tomatoes with water, puree til smooth. Stir in pepper flakes and salt.
I stir a bit of this into the grains while they're hot, and sprinkle some pine nuts on top for a dash of good fat. Very tasty.
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jason
gardener
Posts: 246
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Post by jason on Mar 29, 2007 15:46:59 GMT -5
I've gathered quite a few vegetarian cookbooks in the past several years. If anyone is looking for any particular recipe just let me know and I will look through them and see what I find.
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Post by lavandulagirl on Apr 2, 2007 12:40:27 GMT -5
Here's the aioli recipe I mentioned in the 'vegetarianesque' thread. It's basically a garlic mayonnaise, but unlike the store brands, it isn't shelf stable!:
3 Egg Yolks 6 Cloves Garlic, minced 1 tablespoon Lemon Juice 1/3 teaspoon Salt Dash Tabasco Sauce Dash Worcestershire Sauce 1/4 teaspoon Pepper 1 cup Olive Oil 3 tablespoons Boiling Water
Directions:
Mix yolks, garlic, lemon, salt and pepper in a food processor. Blend for 3 minutes. Dribble oil in until it begins to thicken and incorporate; add the rest of the oil. Add in seasonings to taste. Finish with boiling water and refrigerate immediately.
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Post by houseodessey on Apr 3, 2007 16:13:14 GMT -5
The aioli sounds delish. Maybe that'll make hubby happy. Have you ever had black Kinoa sp? It's very high in calcium and it is good subsituted for the bulgur wheat in tabuli. I thought that since you have kids on the grow, extra calcium is always good.
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Post by lavandulagirl on Apr 3, 2007 17:18:31 GMT -5
Quinoa? I like it okay, but I haven't ever served it to the kids, I don't think. With a husband in the dairy industry, we get lots of calcium that way... got to keep those paychecks coming, right? Maybe I'll buy some and sub it in next time I make tabuleh. Thanks for the idea!
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