5.2 Cereal Grain Recipes
Objectives
- Prepare cereal grain dishes appropriate for a variety of menu uses.
Prepare cereal grain dishes according to the following recipes.
Barley
Squash, Corn, and Barley Succotash
Ingredients
- 3 cups water
- ¼ cup quick barley
- 1/4 teaspoon salt
- 1 Tablespoon olive oil
- ¼ cup finely chopped onion
- 1/4 teaspoon salt
- 2 cups butternut squash, peeled and cut into ½-inch cubes
- ½ cup chicken broth
- 1/8 teaspoon black pepper
- 1/8 teaspoon dried thyme, crushed
- ¾ cup whole-kernel corn
- 2 Tablespoons snipped fresh parsley
Instructions
In a medium saucepan, bring water to boiling. Add barley and ¼ tsp salt. Return to boiling; reduce heat. Cover and simmer for about 40 minutes or until barley is tender, stirring occasionally. Drain and set aside.
Meanwhile, in a very large skillet, heat oil over medium-high heat. Add onion; cook and stir for about 5 minutes or until tender. Stir in the remaining ¼ tsp salt, squash, broth, pepper, and thyme.
Bring to a boil; reduce heat. Cover and simmer for 10–15 minutes or until squash is just tender. Stir in corn; cover and cook for 5 minutes more.
Stir in barley and parsley; heat through and serve.
Corn
Polenta with Cheese
Ingredients
- 1 cup boiling water
- ⅓ cup yellow cornmeal
- 1/8 teaspoon salt
- ⅓ cup cold water
- ⅓ cup grated parmesan cheese
- 1 oz. shredded Swiss cheese
Instructions
Boil 1 cup of water and set aside. Mix cornmeal, salt, and ⅓ cup cold water in a separate saucepan. Stir 1 cup boiling water into the saucepan mixture.
Cook, stirring constantly, until the mixture boils; reduce heat. Cover and simmer, stirring occasionally; about 10 minutes.
Remove from heat. Spread ⅓ of the mixture in a greased 1-pint casserole. Sprinkle ⅓ of the Parmesan and Swiss cheeses over the cornmeal. Continue to layer the cornmeal and different cheeses two more times. Bake uncovered in 350°F oven until hot and bubbly, 15–20 minutes.
Rice and Wild Rice
Fried Rice
Ingredients
- ⅓ cup medium-grain rice
- ¾ cup water
- ⅛ teaspoon salt
- 1 green onion, sliced
- 2 teaspoons vegetable oil
- ¼ cup cooked beef, ham, or pork
- 1 Tablespoon soy sauce
- 1 egg, slightly beaten
Instructions
Put rice, water, and salt in a heavy saucepan; cover with a tight-fitting lid. Bring to a full boil; reduce heat to a very low boil and cook until done, * approximately 15–25 minutes, depending on the variety of rice and temperature. (Add more water if necessary to prevent scorching.)
*Rice is done when a kernel pressed between the fingers feels completely soft.
Sauté onions in oil until tender; remove onions from pan. Add rice to the pan and cook until hot (add more oil if necessary), 5–10 min. Stir in onions, meat, soy sauce, and egg. Cook over low heat, stirring constantly, until eggs are cooked. Pack rice into a 1-pint baking dish; invert onto a plate to serve.
Asparagus Risotto
Ingredients
- ½ pound asparagus, trimmed, cut into 1-inch lengths
- 2 ½ cups canned chicken broth
- 1 Tablespoon olive oil
- ¼ cup chopped onion
- ¾ cup arborio rice or medium-grain white rice
- ¼ cup water
- 3 Tablespoons butter
- ¼ cup + 2 Tablespoons freshly grated Parmesan cheese
Instructions
Blanch asparagus pieces in a saucepan of boiling, salted water for 2 minutes. Drain. Rinse asparagus under cold water.
Bring chicken broth to a simmer in a saucepan. Reduce heat to low and keep broth hot.
Heat olive oil in a heavy, large saute pan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes.
Add rice and stir for 3 minutes. Add water and cook until the liquid evaporates. Continue cooking until rice is tender but still slightly firm in the center and the mixture is creamy by adding chicken broth ½ cup at a time, stirring almost constantly, for about 20 minutes.
Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat. Add butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.
Fruit Pilaf
Ingredients
- ⅓ cup uncooked brown rice
- ¼ cup chopped onion
- 2 Tablespoons uncooked wild rice
- 2 Tablespoons chopped celery
- 1½ Tablespoons butter
- 2 cups water
- 1 teaspoon instant chicken bouillon granules
- ¼ teaspoon ground sage
- ¼ teaspoon ground thyme
- ⅛ teaspoon pepper
- ½ apple, cored, pared, and diced
- ¼ cup dried chopped apricots
- 2 Tablespoons chopped walnuts
Instructions
Sauté brown rice, onion, wild rice, and celery in butter in a saucepan over low heat until onion is tender, about 10 minutes.
Add water, bouillon, sage, thyme, and pepper. Heat to boiling; reduce heat and cover tightly. Gently boil for about 45 minutes until the rices are done. Add more water if necessary to prevent scorching.
Stir in the remaining ingredients. Heat to serving temperature.
Yellow Rice
Ingredients
- ⅔ cup water
- ½ Tablespoon butter
- ¼ cup long-grain rice
- ⅛ teaspoon turmeric
- ⅛ teaspoon salt
- 1 Tablespoon raisins
- ½-inch to 1-inch cinnamon stick
- ⅛ bay leaf
Instructions
In a medium-sized saucepan, melt the butter over moderate heat; add the rice, and stir to mix.
Add remaining ingredients to pan; cover with a tight-fitting lid. Bring to a full boil; reduce heat to a very low boil and cook until done,* approximately 15–25 minutes, depending on the variety of rice and temperature. (Add more water if necessary to prevent scorching.)
*Rice is done when a kernel pressed between the fingers feels completely soft. Discard the bay leaf and cinnamon stick.
Rice Pilaf (Armenia)
Ingredients
- 1 cup water
- 1 Tablespoon butter
- ½ oz. vermicelli pasta, broken into 1-inch pieces
- 1 beef bouillon cube OR 1 teaspoon beef bouillon granules
- ⅓ cup converted rice
- Worcestershire sauce (optional)
Instructions
In a saute pan, melt the butter. Add vermicelli and brown over low heat. Stir frequently.
Add bouillon and water, and bring to a boil.
Stir in rice. Cover, reduce heat, and simmer until done, approximately 20–25 minutes, stirring occasionally. Worcestershire sauce may be added.
Wheat
Parmesan Gnocchi (Italy)
Ingredients
- ⅔ cup milk
- 2 Tablespoons butter
- ¼ teaspoon salt
- 6 Tablespoons farina (Cream of Wheat)
- 1 egg, slightly beaten
- ⅔ cup grated Parmesan cheese
- 8 oz. tomato, pizza, or spaghetti sauce
Instructions
Heat milk, butter, salt, and farina in a saucepan, stirring slowly but constantly. Cook until the mixture is very thick.
Cool slightly and stir in the egg and half of the cheese. Chill until firm.
Form into balls with a teaspoon and roll in the remaining cheese.
Bake on a greased baking sheet at 425°F until hot and light brown, about 10–15 minutes; turn once with a spatula. Heat sauce; serve separately.
Tabbouleh (Middle East)
Ingredients
- ½ cup bulgur
- boiling water
- 1–2 Tablespoons * fresh mint leaves, chopped fine
- ½ cup fresh parsley, chopped fine
- salt and pepper to taste
- ½ cup green onions, chopped fine
- ¼ cup peeled, chopped tomato
- 3 Tablespoons olive oil
- 2–3 Tablespoons lemon juice
Instructions
Place bulgur in a mixing bowl and add enough boiling water to barely cover. Cover and let stand for 30 minutes or until water is absorbed.
Cool bulgur and drain if necessary. Stir in the remaining ingredients.
*½ tsp. dried mint may be substituted if fresh mint is not available, but the quality will not be as good.
Couscous (Moroccan Wheat)
Ingredients
- 1/3 cup slivered almonds
- 2/3 cup fresh pea pods
- 2/3 cup chicken broth
- 1 Tablespoon butter
- ½ cup couscous
- 1/3 cup slivered almonds
Instructions
Brown almonds in a bit of oil in a sauté pan. Set aside.
Sauté pea pods until crisp-tender, cool quickly under cold water, drain, pat dry, and slice thin crossways.
In the top of a double boiler, heat broth (make sure to have water in the bottom of the double boiler before using it). Add butter and let melt, add couscous, stir and continue to cook in double boiler. Cover and stir several times, cooking for 10–15 minutes until tender.
Add almonds and peas, heat through, adding more butter if desired. Fluff before serving.
Couscous (North Africa)
Ingredients
- ⅔ cup couscous
- ⅓ cup raisins
- ¼ teaspoon salt
- 1 Tablespoon butter
- ¼ teaspoon ground turmeric
- ¼ tsp. salt
Instructions
Mix couscous, raisins, and salt in a 1-quart bowl; stir in boiling water. Let stand until all water is absorbed, 2 to 3 minutes.
Heat butter in sauté until melted; stir in couscous and ground turmeric. Cook and stir until heated to serving temperature, about 4 minutes.
Oats
Thai Curry Oats
Ingredients
- 2 Tablespoons red Thai curry paste
- 1 (13.5 oz) can coconut milk, unsweetened
- 1 cup old-fashioned oats
- ½ large red bell pepper, diced into 1-inch pieces
- 1 lime (juice half and use the other half for garnish)
- 1 cup snow peas, cut in half on the diagonal
- ½ teaspoon salt
- 1 Tablespoon honey
- ¼ cup cilantro, chopped
- ¼ cup sliced scallions (green onions)
- ⅓ cup peanuts
Instructions
Heat the curry paste in a sauté pan over medium-high. Press the paste into the pan, allowing it to caramelize for just a few seconds. Add the coconut milk to the pan and carefully stir to combine with the paste. Stir in the oats, red bell pepper, and snow peas.
Bring mixture to a simmer and continue cooking for 8–10 minutes, until the oats and veggies soften. Stir occasionally while heating to prevent scorching.
Stir in the salt, honey, and lime juice. Let simmer one more minute.
Remove from heat and top with the cilantro, scallions, and peanuts. Serve with lime wedges.
Quinoa
Quinoa
Ingredients
- 1 cup quinoa
- 2 cup water
- 3 Tablespoons olive oil, divided
- ½ red bell pepper, chopped
- 1 zucchini, small, chopped
- Salt & Pepper
- 2 Tablespoons lemon juice
- 2 Tablespoons fresh parsley, finely chopped
- 1 teaspoon sugar
- 2 Tablespoons lemon juice
Instructions
Rinse quinoa by running water over grains in a saucepan. Drain and add two cups of water and a dash of salt to the saucepan.
Bring the water to a boil. Simmer until water is absorbed (10–15 minutes). When cooked, quinoa will be translucent.
In a frying pan, heat 1 tablespoon olive oil. Add chopped bell pepper and sauté for 5 minutes on medium heat. Add chopped zucchini, season with salt and pepper, and sauté for 5 more minutes. Mix with quinoa.
Combine 2 tablespoons olive oil, lemon juice, parsley, and sugar. Mix well and add to quinoa. Season with salt and pepper. Taste and adjust the lemon juice and seasoning.
Quinoa Salad
Ingredients
- 1 cup dry quinoa
- 1 cup vegetable broth
- ½ medium cucumber, chopped
- ¼ cup chopped red pepper
- ¼ cup chopped green pepper
- 1 chopped green onions
- 2 oz chopped dry apricots
- 3 oz feta cheese, herb-seasoned
- 2 Tablespoons olive oil
- 1 Tablespoons red wine vinegar
- ½ teaspoon garlic powder
- 1 cup chopped fresh spinach
Instructions
Simmer the quinoa in vegetable broth for 15 minutes or until tender and broth is absorbed.
Chill cooked quinoa for 20 minutes.
Add cucumber, red and green peppers, green onions, apricots, and cheese.
Combine oil, vinegar, and garlic powder and pour over quinoa and vegetables.
Fold in chopped spinach.
Sensory Evaluation
| Cereal Recipe | Cereal Ingredient Used | Sensory Observations | Cereal Ingredient Appearance |
|---|---|---|---|
| Cheese Polenta | Cornmeal | ||
| Couscous—Moroccan Wheat | Couscous | ||
| Asparagus Risotto | Arborio Rice | ||
| Quinoa Salad | Quinoa | ||
| Fruit Pilaf | Brown Rice & Wild Rice | ||
| Parmesan Gnocchi | Farina or Cream of Wheat | ||
| Thai Curry Oats | Old Fashioned Oats | ||
| Tabbouleh | Wheat Bulgar | ||
| Rice Pilaf Armenia | Converted or Parboiled Rice |
