Go Back
Print

Simple Herb Grains n' Greens

This versatile combination can be made with a variety of grains and greens. Try millet or quinoa for a creamy mixture or brown and wild rice for a nuttier flavour. Use any fresh herbs to season and serve with dandelion greens for their liver cleansing benefits. Serve with uncooked vegetables or sprouts to aid digestion.

Ingredients

  • 4 cups 1 L water (or 2 cups water + 2 cups vegetable/chicken broth)
  • ½ teaspoon 2.5 mL sea salt
  • 1 cup 250 mL whole grains (try millet, spelt, quinoa, amaranth or basmati brown rice)
  • ¼ to ½ cup 60 to 125 mL fresh herbs, chopped (basil, oregano, parsley, cilantro, thyme)
  • 1 teaspoon 5 mL extra-virgin olive oil
  • 1 teaspoon 5 mL organic butter
  • 1 cup 250 mL dandelion greens, chopped (or rapini, spinach, mustard greens, collards)

Instructions

  1. Bring water to boil in large pot (yes, it is meant to be 4 cups). Add sea salt and grains. Cover and simmer without lifting the lid or stirring for the cooking time, usually about 45 minutes for brown rice and barley. Please see directions on whole-grains package.
  2. Mix in chopped herbs, olive oil, and butter and serve on a bed of  greens. Makes 2 to 3 cups cooked grain.

Recipe Notes

adapted from:  alive #269, March 2005