Mixed Grains with Cashews
If you want a good introduction to whole grains, this dish is it! Once cooked, the wheat becomes roly-poly and turns a beautiful warm color, and the rye puffs up and turns a lovely shade of brown. The wild rice bursts open, releasing an irresistible earthy flavor, and revealing a cream-colored interior. You can also add some barley, for extra sweetness, and, of course, the cashews provide terrific crunch. Prepare to chew! And consider using the leftovers as your whole-grain cereal for breakfast.
Recipe courtesy of Eat, Drink, and Weigh Less by Mollie Katzen and Walter Willet, M.D. Copyright 2006 Mollie Katzen and Walter Willett, M.D. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Nutrition Note: Nutrition Facts calculated using a serving size of 3/4 cup.
Cooking Tip:These grains cook for the same amount of time, and therefore, can share the same pot. Make this dish in the evening and reheat it the next day. It needs a long time to cook. This dish keeps for up to 4 days stored in a tightly covered container in the refrigerator.
Calories from Fat 97 (34%)
(18%)Total Fat 12g
(10%)Saturated Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Total Carbohydrate 40g
(28%)Dietary Fiber 7g
Sugar Alcohols 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.