blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 7,211
We use a lot of brown basmati rice, almost always mixed with cooked onions, peppers, and peas. I use it as a base for our stir fries (steamed glazed).
What I'm looking for are mixes of grains (grains, grasses, seeds) that could be used in grain bowls or under the stir fry. More variety of mixes.
It's not that I don't have the grains/grasses/seeds, it's that I don't usually mix them.
I have farro (which we love), some quinoa (which is coming today), wheat and rye berries, barley, oat groats, brown basmati rice, brown rice, black rice, wild rice, millet, flax, chia, and I'm sure there is more in the pantry.
Are there combinations that you really like? I've heard or read that oat groats can be substituted for brown rice. It would be nice to have different texture combinations. Have you run across combinations you wouldn't recommend?
Many of these grains take different amounts of time to cook. Do you use cooked grains in your cooking?
What I'm looking for are mixes of grains (grains, grasses, seeds) that could be used in grain bowls or under the stir fry. More variety of mixes.
It's not that I don't have the grains/grasses/seeds, it's that I don't usually mix them.
I have farro (which we love), some quinoa (which is coming today), wheat and rye berries, barley, oat groats, brown basmati rice, brown rice, black rice, wild rice, millet, flax, chia, and I'm sure there is more in the pantry.
Are there combinations that you really like? I've heard or read that oat groats can be substituted for brown rice. It would be nice to have different texture combinations. Have you run across combinations you wouldn't recommend?
Many of these grains take different amounts of time to cook. Do you use cooked grains in your cooking?