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| 1/4 | cup | rice | brown, long-grain |
| 2 | tablespoons | pearl barley | |
| 2 | tablespoons | millet | cooked |
| 2 | tablespoons | rye | |
| 2 | tablespoons | wheat berries | |
| 6 | each | apricots, dried | dried, chopped |
| 2 | cups | water |
Rinse the grains and soak them in water to cover for 30 minutes.
Drain. Place the soaked grains in a rice cooker or a saucepan along with the apricots and 2 cups of water.
Cook over low heat until the water is absorbed, about 17 minutes in a saucepan; a rice cooker will shut off automatically.
Let rest for 15 minutes before serving.
| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Total Carbohydrate 37.0g | 12% |
| Dietary Fiber 3.0g | 13% |
| Sugars 0.0g | |
| Protein 4.0g | 9% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 2% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The other day I was at the office of a well known shipping company furious at their failure to locate my package. Finally my patience had reached its end and I stormed out empty handed. Angry and hungry, I made my way to a nearby ...
Super-tasty sauce but overwhelmed the mild flavor of the monkfish, which is a bit expensive where I live ($13/pound)--sauce is dominating flavor, fish could have been any firm protein. Will make again, but will sub the monkfish for shrimp or salmon--maybe even tofu.
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