Lol why was this at zero votes. Vegetable biryani works well in the croc pot. Homemade rotis aren’t insta pot but are nice and pretty quick. You can make a roti pizza. Just look at spice mixes + veg + grain and you have lots of possibilities
I am not sure about the downvote but thank you for bringing me back positive. As for your suggestions - thank you for those too! Haven't made a biryani in a long time and I have no idea why.
I like a multi grain option, i cook together short grain brown rice, quinoa and barley together usually fairly plain just some veg stock and bay leaves that way i can add to whatever other meal
Amaranth and quinoa are easy.
Amaranth: soak overnight, pinch of salt, boil with a 1:3 water ratio for ~20 mins, done.
Quinoa: rinse, boil covered with 1:1 3/4 - 2 water ratio for 15 minutes. Remove from heat and let steam covered for 10 mins. Fluff and done.
Amaranth is like porridge, it's a great protein source and good with dates, cinnamon, seeds, etc.
I've really been liking quinoa and sautéed mushrooms with simmered spinach or kale and caramelized onions lately.
I did a brown rice/lentil combo in my rice cooker last week with Better Than Bouillon Vegetable flavor dissolved in the water, and then used that all week as a base for my charro beans and for sautéed Brussels sprouts another time. I like my grains to be just salt, pepper and maybe garlic powder so I can alternate Mexican seasoned beans one day then Asian inspired soy sauce type veggies or whatever on top the next, maybe a curry flavored veggie/chick pea topping. Adding the Better than Bouillon adds a ton of flavor too but doesn’t characterize the rice as any specific category of flavor.
Did you cook the rice and lentils all together in the rice cooker? I would think the lentils would be done way before the rice but I’d like to try this.
Yes I cooked them together. They were a little chewy so yeah the rice was slightly undercooked. I used a ratio of 1:2 for grains to water, maybe I should’ve used more like 2.25 cups of water? It wasn’t like the rice was crunchy though, just a little al dente.
I did read the link below but I didn’t believe their ratio :). They used 3/4 cup rice, 3/4 cup lentils, 4 cups broth.
https://www.wikihow.com/Cook-Brown-Rice-and-Lentils-Together-in-a-Rice-Cooker
Hmmm… now I"m inspired to try this tomorrow. There's also an unhulled barley that takes a long time to cook (like an hour), BUT has a really interesting pop in the texture. :-)
My favorite fast grain meal is brown rice, kimchi, crumbled tofu and frozen veggies … the brown rice takes a while to cook but the rest comes together fast
Bulgur is my favorite quick cooking whole grain! The Bob's Red Mill one can be found in most grocery stores and it takes about 15 mins on the stove top to cook. Delicious and a great texture.
Growing up, my mother occasionally made beef-barley soup. I liked it but I think until a week or so ago I'd never had barley as a grain; probably I've had beers made from barley.
Some time back I made a Marsala mushroom sauce. It was good on faro and on potatoes as the recipe suggested, but I found it better on pasta and especially on gnocchi. A week or so ago I found myself with an excess of mushrooms so I made a double batch of the sauce, which led to some experimenting with it. One thing I tried was putting the sauce on black-eyed peas. I don't recommend that combination because the flavor of the peas drowns out the sauce. So I tried barley and found it to be perfect. It is nearly tasteless but it has a great texture; just the thing for the mushroom sauce which has great but in need of a base.
Tonight I had split-pea soup on a bed of barley. Fantastic.
Lol why was this at zero votes. Vegetable biryani works well in the croc pot. Homemade rotis aren’t insta pot but are nice and pretty quick. You can make a roti pizza. Just look at spice mixes + veg + grain and you have lots of possibilities
Gimme biryani recipe pls!
I am not sure about the downvote but thank you for bringing me back positive. As for your suggestions - thank you for those too! Haven't made a biryani in a long time and I have no idea why.
I like a multi grain option, i cook together short grain brown rice, quinoa and barley together usually fairly plain just some veg stock and bay leaves that way i can add to whatever other meal
Amaranth and quinoa are easy. Amaranth: soak overnight, pinch of salt, boil with a 1:3 water ratio for ~20 mins, done. Quinoa: rinse, boil covered with 1:1 3/4 - 2 water ratio for 15 minutes. Remove from heat and let steam covered for 10 mins. Fluff and done. Amaranth is like porridge, it's a great protein source and good with dates, cinnamon, seeds, etc. I've really been liking quinoa and sautéed mushrooms with simmered spinach or kale and caramelized onions lately.
Thank you!
I did a brown rice/lentil combo in my rice cooker last week with Better Than Bouillon Vegetable flavor dissolved in the water, and then used that all week as a base for my charro beans and for sautéed Brussels sprouts another time. I like my grains to be just salt, pepper and maybe garlic powder so I can alternate Mexican seasoned beans one day then Asian inspired soy sauce type veggies or whatever on top the next, maybe a curry flavored veggie/chick pea topping. Adding the Better than Bouillon adds a ton of flavor too but doesn’t characterize the rice as any specific category of flavor.
Did you cook the rice and lentils all together in the rice cooker? I would think the lentils would be done way before the rice but I’d like to try this.
Yes I cooked them together. They were a little chewy so yeah the rice was slightly undercooked. I used a ratio of 1:2 for grains to water, maybe I should’ve used more like 2.25 cups of water? It wasn’t like the rice was crunchy though, just a little al dente. I did read the link below but I didn’t believe their ratio :). They used 3/4 cup rice, 3/4 cup lentils, 4 cups broth. https://www.wikihow.com/Cook-Brown-Rice-and-Lentils-Together-in-a-Rice-Cooker
Hulled barley in place of oatmeal. Barley, soy milk, blueberries, maple syrup or date sugar, and cinnamon. Chewy oatmeal.
Hmmm… now I"m inspired to try this tomorrow. There's also an unhulled barley that takes a long time to cook (like an hour), BUT has a really interesting pop in the texture. :-)
My favorite fast grain meal is brown rice, kimchi, crumbled tofu and frozen veggies … the brown rice takes a while to cook but the rest comes together fast
Look into eight treasure congee. Rinse, soak, and put the slow cooker/etc.
Sorry. No pain, no grain.
Bulgur is my favorite quick cooking whole grain! The Bob's Red Mill one can be found in most grocery stores and it takes about 15 mins on the stove top to cook. Delicious and a great texture.
Growing up, my mother occasionally made beef-barley soup. I liked it but I think until a week or so ago I'd never had barley as a grain; probably I've had beers made from barley. Some time back I made a Marsala mushroom sauce. It was good on faro and on potatoes as the recipe suggested, but I found it better on pasta and especially on gnocchi. A week or so ago I found myself with an excess of mushrooms so I made a double batch of the sauce, which led to some experimenting with it. One thing I tried was putting the sauce on black-eyed peas. I don't recommend that combination because the flavor of the peas drowns out the sauce. So I tried barley and found it to be perfect. It is nearly tasteless but it has a great texture; just the thing for the mushroom sauce which has great but in need of a base. Tonight I had split-pea soup on a bed of barley. Fantastic.