Whole Grains Make Champion Cupboard Stand-Ins

 

Any grain, when cooked, is the starting point for grain bowls or stir fries. Grains serve as the chewy component in soups. Cooked whole grains offer unique tastes and textures in hot and cold dishes. 

Don't have a certain grain or bean-substitute another! Out of one vegetable-substitute another! 

Try these base suggestions for warm grain bowls, stews or soups:

Cajun

Saute vegetables in olive oil.
3 tablespoon onion, diced
3 tablespoon celery, diced
3 tablespoon peppers, seeded and diced
2 garlic cloves, minced
1 teaspoon olive oil

Add seasonings.
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch white pepper
Pinch cayenne
Pinch dried thyme
Pinch dried oregano

Add water and grain of choice.  Cook until grains begins to soften. Add other vegetables, meat or seafood as desired.

Curry

Combine all ingredients, including grain, dried peas, beans or lentils.  Cook on low in crock pot 8 hours.
1/4 cup onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced
2 garlic cloves, minces
1 bay leaf
1 teaspoon curry powder
2 peppers, diced
1/4 teaspoon salt 

Try this salad dressing for a cold meal or side:

Dressing

3 tablespoon olive oil

3 tablespoon orange juice

1 ½ teaspoon reduced sodium soy sauce

1 teaspoon maple syrup

1 teaspoon grated ginger

½ teaspoon lemon zest

¼ teaspoon black pepper

A squeeze of citrus and olive oil may do!