Whole grain recipes?

Well, I'll be darned, all these years and I never knew, but I guess because I never looked: quinoa technically isn't a grain because it's not from a grass plant (like wheat, rice, oats, etc all are).  It's the seeds of a plant in the genus Chenopodium in the Amaranth family, which are broad-leaf plants and not grasses, and is probably only of interest to a botany geek like me.  Sorry   Other plants in this family, to make it more familiar, are spinach, beets, and the weed lamb's quarters, which most Midwest gardeners know.  (Lamb's quarters is also a tasty green, but that's a geek-bite for another day.)

OK, geek lesson over for today!  Bring on the recipes!

starfish, I know sometimes it takes times with posts like this to get responses, but yeah, I had hoped for more by now.  Anyway, thanks for your link!  It's on my list to try.   I haven't tried Field Roast -- now I will.

And Basia, I'd love that recipe as well -- almond flour anything -- yum!

To get back to the topic, here's a breakfast rice pudding a friend posted on FB this week.  I tried it and it was so good I had it for dinner the night I made it! 

I'm posting the original recipe with notes in italics about my changes.

Breakfast Rice Pudding (from eHow.com)

Ingredients:

* 1/3 C maple syrup (I used half that)

* 2 T butter

* 1/4 t cinnamon

* 1/4 t nutmeg

*good pinch of ground ginger

* 2 medium apples, peeled and chopped

* 2 C milk

* 2/3 C raisins (or combination of dried fruits) (I used golden raisins)

* 2 C cooked brown rice

1. You can use leftover rice for this recipe, or make a fresh batch.

2. In a three quart saucepan, combine syrup, butter, cinnamon, nutmeg and apples. Heat through until apples are somewhat tender.

3. Add the rice, milk and raisins (or other dried fruits) to the saucepan. Simmer for about 15 minutes. Stir occasionally. The mixture should be quite thick. (Note: I had to cook about 20-25 minutes to get it thick).

4. Serve the pudding topped with toasted coconut, nuts, granola or grapenuts or other some other crunchy bits of your choice, if desired. Serve with a variety of fresh fruit. (I put a good dose of walnuts on top)

Tips

* If you want your apples to be quite tender, use MacIntosh. If you want them to keep their shape and be more firm, use Granny Smith.
* You can also make this in the crock pot. Proceed through step one, then add everything to the crock and cook on low until the mixture is thick.
* This makes a great take-along for a pot-luck breakfast. (I can attest to this).
* Leftovers are just as good reheated in the microwave.

seaside, that sounds wonderful!  I haven't had wild rice in awhile but it's on my grocery list now.

A distant cousin told me that leftover wild rice is great in scrambled eggs, omelets, etc., so I'll have to cook a bit extra to try that, too

Sorry, no, I haven't!  It sounds like a type of wheat... I'm guessing a lot of health food stores/Whole Foods/Trader Joe's might carry it, and I'm wondering if you could substitute wheat berries or cracked wheat if you can't find it.  I'm thinking even whole wheat couscous might work.  Sounds like a good recipe! But does Giada ever have a bad one?   Let me know if you try it and/or find and try the farro.

Hey, Claire... oh, yeah, real maple syrup only, please!  My mom used to buy it by the case   Thanks for the info about that company, I'm going to check it out.

The bread sounds great, Day, I'd love to have an idea how to make it. 

I love lentils, too, and although they're not a grain, there's never too many good ways to serve them. I used to have a lentil burger recipe I liked but somewhere down the road lost track of it, so if you don't mind sharing that, I'd love it, too.