Ingredient Spotlight: Rice, Barley, Quinoa and Other Grains

Is any ingredient more of a staple than rice?  I know it’s a staple in my pantry.  I’ve taken to buying 5 pound bags of Jasmine rice, we go through it so fast.

I don’t use barley nearly as much as rice.  And we tried quinoa a few months ago, but didn’t care for it.  I made it plain, so that could have been part of the problem.  I’m looking forward to seeing your recipes for both barley and quinoa.  Maybe I’ll learn to like quinoa if I try a good recipe for it.

I have a lot of rice recipes posted on this blog.  So many, that I had trouble narrowing it down to a few to share.  Here are a few of my favorite recipes that use rice:

Now it’s your turn.  Link up any recipe on your blog that uses rice, barley quinoa or other grain.  It doesn’t have to be a recent post, just be sure to link directly to your recipe, not just the main page of your blog.  I only ask that you include a link back to Eat at Home in your post.  You can link directly to this post or use the button in the sidebar.

Be sure to visit some of the links below and leave a comment when you do.  Tell them you popped over from Ingredient Spotlight!



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Comments

  1. I’ve been wanting to try quinoa so I hope we get some good links to visit. Thanks for hosting.
    Katie

  2. I LOVE quinoa, I just made a lentil soup with quinoa the other night that is super filling and super healthy. Thanks!

  3. Here is one of my favorite side dish recipes. This came from Sunset magazine a long time ago. I love the versatility of this recipe. You can use any three grains: white rice, brown rice, barley, bulgar, orzo (I know, not a grain, but very good in this recipe), finely broken thin spaghetti. I have not tried quinoa but am going to soon. You may use any kind of nut. I have used them all I think or leave the nuts out if you don’t like or have allergy issues. Use vegetable broth if you want it vegan or white wine if you don’t have sherry. I have also added dried cranberries or other chopped dried fruit. You may also use different herbs and spices, and I have used finely chopped celery or red pepper instead or in addition to the carrot. Hope you like this one.

    Mixed Grain Pilaf

    2 T. butter or margarine
    1/2 c. chopped nuts (opt.)
    l large onion, chopped
    1 large carrot, shredded
    1 clove garlic, minced
    1/3 c. minced parsley
    1/3 c. each barley, brown rice, and bulgar
    2 1/2 c. beef or chicken broth (about 1 14 oz. can)
    1/4 c. dry sherry or water
    3/4 t. each dry basil and oregano leaves

    Melt butter in 3-qt. saucepan over medium heat. Add nuts and stir until lightly toasted.
    Remove nuts and set aside. Add vegetables to pan. Cook over low heat until limp. Add
    grains and cook, stirring, until lightly browned. Add broth, sherry and seasonings.
    Bring to a boil, reduce heat, cover and simmer until tender, about 45 minute. (It doesn’t take this long if you don’t use brown rice.) Remove from heat and let stand 10 minutes. Add salt and pepper to taste. Garnish with toasted nuts. Makes 6 servings.

  4. Love this – International Quinoa Salad from Fat Free Vegan (I do add a little oil). It’s a hit with kids & adults, vegan or not. It’s my go-to item for potlucks http://blog.fatfreevegan.com/2006/07/international-quinoa-salad.html

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