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  1. Preparation:

  2. 1 part amaranth in

  3. 20-25 minutes. Use in cereal.

  4. 1 part barley in

  5. 30-40 minutes. Use in side dishes, pilafs, soups, stews.

  6. 1 cup bulgur and let stand for 30 minutes. Use in side dishes, cold salads.

  7. 1 part cornmeal in

  8. 30 minutes. Use in cereals, baked goods and polenta.

  9. 1-1/2 cups boiling water over

  10. 1-1/2 cups couscous and let stand for 5 minutes. Use in side dishes.

  11. 1 part hominy in

  12. 2-1/2 to 3 hours. Use in cereals, side dishes.

  13. 1 part millet in

  14. 25-30 minutes. Use in soups, stews, side dishes.

  15. 10 minutes and let stand for 2 minutes. Use in cereal, baking.

  16. 1 part oats in

  17. 30-40 minutes. Use in cereal.

  18. 1 part quinoa in

  19. 15-20 minutes.

  20. 1 part brown rice in

  21. 30-40 minutes. Use in side dishes, casseroles, pilafs, soups.

  22. 1 part rye berries in

  23. 1 hour. Use in side dishes, casseroles, stews.

  24. 1 part triticale in

  25. 4 parts water for 1 hours. Use in cereal, casseroles, pilaf.

  26. 1 part wheat berries in

  27. 2 hours. Use in stuffings, casseroles, side dishes, cereals.

  28. 1 part cracked wheat in

  29. 2 parts water for 25 minutes. Use in cereal, side dishes, salads, casseroles.

  30. 1 part wild rice in

  31. 3 parts water for 45 to 60 minutes. Use in stuffings, casseroles, side dishes.

  32. Recipe Source: Prevention's The Healthy Cook by by Prevention Magazine Health Books (Rodale Press)

  33. Reprinted with permission.

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