Posts Tagged ‘brown rice’

Last year, I posted my recipe for vegan Punjab choley, and this delivers more visitors to my blog than any other post! I must confess, it’s a great recipe, as it gives you choley that is:

1. Tender
2. Flavorful
3. Satisfying
4. Virtually fat free (you use no oil, so only the fat that is in the ingredients is in there)
5. Low-sodium
6. Easy to freeze and reheat
7. Vegan
8. Delicious!

Today the photograph includes my “ultimate grain mixture.” Did you know that you can cook any grain (wheat, rye, oats, buckwheat/kasha, millet, amaranth, quinoa, etc.) in the rice cooker using the same measure as you use for rice? It’s true! Hence, this receipt:

Matt Rouge’s Ultimate Grain Mixture (Gluten-Free)

1 measure brown rice

1 measure yellow millet

1 measure quinoa

Cook in rice cooker or on stove as you would brown rice.

This sounds like a very simple recipe, and it is, but I actually came across it through years of experimenting with differnt proportions of grains. The texture and fragrance and flavor is simply to die for! It’s rich, nutty, moist–yet with a wonderful crumbly feel to it at the same time. Give it a try–I think you will be most pleased.