Saturday, September 1, 2012

Battle of the Grains

We love our grains and legumes! I decided to try a new grain recipe in place of my typical Harvest Grains Medley meal. My friend, Chef AD, introduced me to this Asian Rice Salad and I instantly fell in love. So we had a head to head competition and these are the results!

Oriental Wild Rice Salad (modified by Chef AD, from Cooking Light)

3 cups water
1/2 cup uncooked wild rice
1.5 cups uncooked long grain brown rice (TJs brown rice medley)
1.5 cups chopped bell peppers
1 cup sliced celery
1 cup frozen edamame
1/3 cup sliced green onions
1 can water chestnuts drained and chopped

Bring water to boil, add wild rice, reduce heat, and simmer 10min. Add brown rice, cover and simmer 45 minutes or until tender. Combine the rice mixture with the chopped veggies in a large bowl.

1/3 cup thawed OJ concentrate
1 tbs sesame oil
¼ cup low sodium soy sauce
1.5 tsp lemon juice (I omitted this b/c I didn’t have it on hand)
¼ tsp fresh ginger
2 cloves of garlic minced

Combine the dressing ingredients. Mix with the rice/veg mixture. Cover and chill for 2 hrs before seving.

I topped it with sesame seeds.

Adults: 2 thumbs up
Kids: 4 thumbs up

Harvest Grains Medley

1 package of Harvest Grains Blend from TJs
3.5 cups water or vegetable broth
1 cup of cooked red lentils
1 can of garbanzo beans
1 cup plum tomatoes
½ cup frozen corn
½ cup frozen peas
¼ cup diced green onions

Follow the instructions on the TJs package (only 10 minutes to cook). Then add the beans and veges. Mix and serve warm.

Adults: 2 thumbs up
Kids: 4 thumbs up

The winner is…….we have a tie!!! (But I think the Asian Wild Rice Salad is better!)



  1. Now this is Chef M's kind of cooking!

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