FOUR GRAINS, BERRIES AND YOGURT WITH QUINOA
Four Grains, Berries and Yogurt with Quinoa
Provided by Minute® Rice
Yield 4
Number Of Ingredients 5
Steps:
- With just the right amount of whole grains, fresh fruit, apple juice and Greek yogurt, this recipe will power you through your morning routine. Try this Four Grains, Berries and Yogurt with Quinoa recipe as a filling breakfast during the week or serve it as a delicious dessert for your family to enjoy! Step 1
- In a small saucepan, combine rice and quinoa and juice. Bring to a boil. Step 2
- Reduce heat, cover and simmer 10 minutes, or until all liquid is absorbed. Remove from heat and cool. Step 3
- Stir in berries, cinnamon and yogurt. Recipe Tips Substitute apple juice with any type of juice you enjoy. Use dried fruit instead of fresh, if you prefer. For an elegant touch, garnish each serving with a mint sprig. Substitute Minute® Instant Rice & Quinoa with 2 cups (containers) heated Ready to Serve White or Brown Rice, or 2 cups cooked Minute Instant White or Brown Rice.
BERRIES IN YOGURT CREAM
Yogurt, cream, brown sugar and fresh fruit are all you need to wake up your taste buds on mornings you'd rather sleep in. Save time by having guests assemble their own parfaits. -Michelle Stillman, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 5m
Yield 10 servings.
Number Of Ingredients 4
Steps:
- Place yogurt in a large bowl; whisk in cream. Sprinkle with brown sugar but do not stir. Cover and refrigerate for at least 3 hours. , Just before serving, stir cream mixture. Divide among 10 dessert dishes. Top with berries.
Nutrition Facts : Calories 208 calories, Fat 12g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 33mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 2g fiber), Protein 2g protein.
BREAKFAST WHEAT BERRIES
Wheat berries sweetened with honey and perfumed with rose water and spices make a delicious breakfast on their own or stirred into yogurt (that's the way I prefer to serve this). Whether you use farro, kamut, spelt or wheat berries (and whether you are cooking them for breakfast or for dinner) the trick here is to cook the grains for as long as it takes for them to really soften and to splay (that is, to burst at one end).
Provided by Martha Rose Shulman
Categories breakfast, brunch, quick, main course
Time 1h30m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- The night before, combine wheat berries, 1 quart of the water and salt and bring to a boil in a saucepan. Reduce heat, cover and simmer 1 hour. Remove from heat, stir in the honey, agave syrup or sugar, rose water, anise or fennel seeds, cinnamon, nutmeg and raisins or dried fruit. Cover and leave overnight (or for 5 to 6 hours).
- In the morning, add remaining cup of water to the wheat berries and bring to a simmer. Cook 30 to 45 minutes, stirring often, until berries are soft and splayed at one end. There should be some liquid surrounding the wheat berries (add more water if necessary). Taste and add more sweetener if desired.
- Serve on their own with some of the liquid in the saucepan (stir in some milk if desired), or spoon about 1/3 cup yogurt into bowls and top with a generous spoonful of the berries, with some of the sweet broth. Top with a handful of chopped nuts and a few pomegranate seeds if desired.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 0 grams, Carbohydrate 41 grams, Fat 1 gram, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 591 milligrams, Sugar 17 grams
SAMEH WADI'S WHEAT BERRIES WITH CARROTS, HARISSA YOGURT AND DATES
The Arab-American chef Sameh Wadi built this very modern dish from some very traditional components of Middle Eastern cooking: yogurt, harissa, carrots and whole grains of wheat. It works equally well as a centerpiece for a vegetarian meal, or alongside a lamb tagine or stew such as Lamb Shanks with Pomegranate and Saffron. To produce the grain called freekeh, wheat berries are harvested green, cracked and roasted over open fires to produce a smoky, earthy-tasting result. "You can smell it in the market when the freekeh is in season," Mr. Wadi said.
Provided by Julia Moskin
Categories dinner, lunch, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a colander, drain the soaked grains and shake dry. In a medium saucepan with a tight lid, heat the olive oil. Add the grains and cook over moderately high heat, stirring continuously until dry and sizzling, about 1 minute.
- Add stock and bring to a simmer. Simmer, uncovered, until the liquid just reaches the top level of the grains, about 8 to 10 minutes. Reduce heat to very low, cover and continue to cook until liquid is absorbed and grains are cooked through, 10 to 20 minutes. (Start tasting after 10 minutes; grains should be just tender at the heart. Add more liquid 2 tablespoons at a time if the pan becomes dry.) Turn off heat and set aside, covered, 15 to 30 minutes, to steam.
- Heat oven to 400 degrees. Spread out the carrots in one layer on a baking sheet, drizzle with oil, sprinkle with salt and toss to coat. Roast until brown around the edges and tender all the way through, 15 to 20 minutes.
- In a small bowl, combine yogurt, lemon juice and harissa and whisk until combined. Taste and adjust seasonings with harissa and salt. The consistency should be thick but pourable; add more lemon juice or water as needed.
- When ready to serve, fluff the grains with a fork. Spoon onto a serving platter or wide shallow bowl; arrange the carrots in a circle on top, then sprinkle with dates. Drizzle yogurt over top and garnish with mint, dill and a drizzle of olive oil. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 424, UnsaturatedFat 9 grams, Carbohydrate 71 grams, Fat 13 grams, Fiber 11 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 829 milligrams, Sugar 27 grams, TransFat 0 grams
YOGURT BERRY PARFAITS
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. In a small saucepan, mix butter, honey and cinnamon. Cook over medium heat until blended, 3-4 minutes. Remove from heat; stir in vanilla. Pour over oat mixture; stir to coat., Spread evenly into a greased 15x10x1-in. baking pan. Bake until crisp and dark golden brown, 35-40 minutes, stirring every 10 minutes. Cool completely on a wire rack. Stir in dried fruit., In a small bowl, combine berries. Layer 1/4 cup of the berries, yogurt and granola into 8 parfait glasses. Repeat layers. Top with remaining berries.
Nutrition Facts : Calories 590 calories, Fat 27g fat (11g saturated fat), Cholesterol 42mg cholesterol, Sodium 294mg sodium, Carbohydrate 81g carbohydrate (55g sugars, Fiber 9g fiber), Protein 10g protein.
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