Overnight Honey-Almond Multigrain Cereal

Posted on February 4, 2013 by Dr Cook

Overnight Honey-Almond Multigrain Cereal Recipe

Ingredients

  • 1/3 cup steel-cut oats (such as McCann’s)
  • 2 tablespoons uncooked pearl barley
  • 1 1/4 cups water
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon sliced almonds, toasted
  • 1 tablespoon honey

Preparation

  1. 1. Combine oats, barley, and 1 1/4 cups water in a microwave-safe 4-cup bowl. Cover and refrigerate 4 hours or overnight.
  2. 2. Uncover bowl, and stir in salt. Microwave, uncovered, at HIGH for 6 minutes or until most of liquid is absorbed, stirring well after 3 minutes. Stir in 1/4 teaspoon cinnamon and nutmeg. Top with almonds and honey.

Maureen Callahan, Cooking Light
JANUARY 2010

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Whole-Wheat Spaghetti with Arugula

Posted on February 4, 2013 by Dr Cook

Whole-Wheat Spaghetti with Arugula Whole-Grain Recipe

Ingredients

  • 2 tablespoons olive oil, divided $
  • 1/4 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 1 cup chopped tomato $
  • 1 pound arugula, trimmed and torn (about 16 cups)
  • 4 cups hot cooked whole-wheat spaghetti (about 8 ounces uncooked pasta) $
  • 1 1/2 tablespoons red wine vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese

Preparation

  1. Heat 1 tablespoon oil over medium-high heat in a Dutch oven. Add red pepper and garlic; sauté 20 seconds. Add tomato and arugula; saute 2 minutes or until arugula is wilted. Spoon into a large bowl. Add 1 tablespoon oil, spaghetti, vinegar, salt, and black pepper; toss well. Sprinkle with cheese.

Cooking Light
AUGUST 2000

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Curried Chickpea Stew with Brown Rice Pilaf

Posted on February 4, 2013 by Dr Cook

Curried Chickpea Stew with Brown Rice Pilaf Recipe

Ingredients

  • Pilaf:
  • 1 tablespoon canola oil
  • 1 cup finely chopped onion
  • 1 cup uncooked brown rice
  • 1/2 teaspoon ground turmeric
  • 3 cardamom pods, crushed
  • 1 (3-inch) cinnamon stick
  • 1 garlic clove, minced
  • 1 2/3 cups water
  • 1 bay leaf
  • Stew:
  • 1 tablespoon canola oil
  • 2 cups chopped onion
  • 1 tablespoon grated peeled fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3/4 teaspoon ground turmeric
  • 1/4 teaspoon ground red pepper
  • 4 garlic cloves, minced
  • 3 cardamom pods, crushed
  • 1 (3-inch) cinnamon stick
  • 2 1/2 cups water
  • 1 cup diced carrot $
  • 1/4 teaspoon kosher salt
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 (14.5-ounce) can fire-roasted crushed tomatoes, undrained (such as Muir Glen)
  • 1/2 cup plain nonfat yogurt $
  • 1/4 cup chopped fresh cilantro

Preparation

  1. 1. To prepare pilaf, heat a large nonstick skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add 1 cup onion; cook for 6 minutes or until golden, stirring frequently. Add rice and the next 4 ingredients (through garlic); cook for 1 minute, stirring constantly. Add 1 2/3 cups water and bay leaf; bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Let stand for 5 minutes. Discard cardamom, cinnamon, and bay leaf. Keep warm.
  2. 2. To prepare stew, heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil, and swirl to coat. Add 2 cups onion; sauté for 6 minutes or until golden. Add ginger and the next 7 ingredients (through cinnamon stick); cook for 1 minute, stirring constantly. Add 2 1/2 cups water, carrot, 1/4 teaspoon salt, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until carrots are tender and sauce is slightly thick. Discard cardamom and cinnamon stick.
  3. 3. Place 1 cup rice mixture into each of 4 bowls; spoon 1 1/4 cups chickpea mixture over rice. Top each serving with 2 tablespoons yogurt and 1 tablespoon cilantro.

Jeanne Kelley, Cooking Light
JANUARY 2011

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Whole-Wheat Pasta with Edamame, Arugula, and Herbs

Posted on February 4, 2013 by Dr Cook

Our Best Whole-Grain Recipes

Ingredients

  • 8 ounces uncooked whole-wheat penne (tube-shaped pasta)
  • 2 tablespoons olive oil $
  • 1 tablespoon butter $
  • 2 cups frozen shelled edamame (green soybeans), thawed
  • 2 cups loosely packed baby arugula
  • 1 cup grape tomatoes, halved $
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup fresh lemon juice
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 2 ounces fresh Parmigiano-Reggiano cheese, shaved

Preparation

  1. 1. Cook pasta according to package directions, omitting salt and fat. Drain.
  2. 2. Heat oil and butter in a large skillet over medium heat. Add edamame to pan; cook 2 minutes or until edamame is thoroughly heated, stirring occasionally. Combine pasta and edamame in a large bowl. Stir in arugula and next 6 ingredients (through salt), tossing well. Sprinkle each serving with cheese.

Nancee Melin, Tucson, Arizona, Cooking Light
AUGUST 2010

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