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Posted by on in Recipes
Roasted Red Pepper Tortilla Soup Viance Nutrition ~ Meatless Mondays! www.viance.com/recipes RECIPE: Roasted Red Pepper Tortilla Soup Ingredients 7 medium to large red bell peppers (around 3½ pounds), halved, seeded, membranes removed 6 cloves garlic, in peel 2 tablespoons olive oil 1 large yellow onion, chopped 3 tablespoons tomato paste 2½ teaspoons cumin 1½ teaspoon smoked paprika 1½ teaspoon salt ¼ teaspoon cayenne pepper (optional, skip if you're sensitive to spice) 4 cups (32 ounces) vegetable stock with peppers ½ cup water (optional) 1 tablespoon arrowroot starch or cornstarch (optional but recommended for super creamy soup) Garnishes 3 corn tortillas, sliced into thin, 2-inch long strips 1 avocado, pitted and diced Handful cilantro leaves, chopped Feta, crumbled (optional) Freshly ground black pepper Instructions 1. Roast the peppers: Preheat oven to 450 degrees Fahrenheit with racks in the upper third and lower third of the oven. Arrange your halved peppers, cut side down, in a single layer on a large, rimmed baking sheet (use two sheets if necessary). Place the whole cloves of garlic in between the peppers. Roast on the upper rack (and lower rack, if you're using two baking sheets) until peppers are blackened across the top, around 20 minutes. 2. Steam and peel the...
Tagged in: Grains Vegan
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Posted by on in Recipes
Wild Rice Prep time: 5 minutesPrep notes: Cooking time: 60 minutesYields: 4 peopleIngredients: 1 cup wild rice4 cups waterPinch of sea saltDirections:     1. Wash and drain rice.    2. Bring rice and water to a boil.    3. Add salt.    4. Turn heat to low, cover and simmer for 45-50 minutes.    5. Grain is ready when black seeds open up.    6. Mix and serve.Notes:     Try half wild rice and half long grain brown rice.Credit:...
Tagged in: Grains
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Posted by on in Recipes
Millet with Roasted Sunflower Seeds Prep time: 5 minutesPrep notes: Cooking time: 45 minutesYields: 4 peopleIngredients: 1 cup millet1/2 cup sunflower seeds3 cups waterPinch of sea saltDirections:     1. Wash and drain millet.    2. Dry-roast sunflower seeds in a skillet over medium heat until they smell nutty, approximately 4 minutes.    3. Bring water to boil and add millet and seeds.    4. Cover and simmer for 30 minutes.    5. When done, fluff and let sit for 10 minutes. Mix, serve and enjoy.Notes:     If millet is too dry for you, add more water when cooking. Or add a tablespoon of olive oil when it is done.Credit:...
Tagged in: Grains
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