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Tag Archives: 3/26/12

Green Salad with Roasted Sweet Potatoes and Cilantro

Community meeting training session dinner, 3/26/12, 2/6/13

Remember the roasted sweet potatoes from last meeting’s dinner? This time, they’re in smaller pieces in a salad, but the technique to cook them is exactly the same. As for the lettuce, you can use any variety, including lettuce you grow in your own garden. When you use head lettuce from the store or lettuce from your garden, remember to wash it in plenty of cold water to get any dirt off.

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Mixed Rices and Barley

Community meeting training session dinner, 3/26/12 – Served with southwest chicken and bean stew

If you’re trying to work new whole grains into your diet, try mixing them with more familiar ones. This recipe combines white rice, brown rice, and barley.

  • ½ cup dry brown rice
  • ½ cup dry hulled barley (not pearled)
  • 1 cup dry white rice
  • 4 ½ cups water, divided
  • 2 large pinches salt

In a small saucepan, bring 2 ½ cups water and one pinch salt to a boil. When boiling, add brown rice and barley. Let the water come back to a boil, then reduce heat to a simmer. Cover pot and allow to simmer 45-50 minutes.

When the brown rice and barley has 25 minutes remaining, bring the remaining 2 cups water and one pinch salt to a boil in a separate small saucepan. Add the white rice. Let the water come back to a boil, then reduce heat to a simmer. Cover pot and allow to simmer 20 minutes.

When each pot is done, turn off heat and allow to stand, covered, for 5-10 minutes. Then, fluff each with a fork and combine the two pots, fluffing rices and barley together.

Yield: 8-10 servings