Indian Harvest Recipe Page

Prepped & Ready Harvest Grain Recipes

Back when I was in college, I was a vegetarian. I lived on grains and legumes and vegetables grown in my organic garden.

So, I was thrilled when I found the harvest grains we are now offering at Prepped & Ready. These are the same blends of rice, pasta and legumes that they serve in five star restaurants!

We hope you'll give them a try!

Cindee

Here are a couple recipes using these grains!

Golden Jewel Blend with Cashews and Fresh Herbs

Ingredients

·      1 package Golden Jewel Blend (uncooked)
·      2 cups chicken stock
·      1/4 cup diced onions
·      1/3 cup diced red, yellow or orange bell peppers (or mix of all three)
·      1/4 cup chopped cashews
·      1 teaspoon fresh chopped thyme
·      1 teaspoon fresh chopped oregano
·      1/4 tablespoon cumin
·      2 tablespoons olive oil
·      black pepper to taste

Directions
Heat olive oil in a large skillet; add diced onions and sauté over medium heat until onions are almost transparent. Add Golden Jewel Blend and sauté until lightly toasted in color. Add chicken stock and diced peppers and bring to a boil, then reduce to a simmer. Add cumin and pepper to taste. Cover and let simmer for 8-10 minutes or until most of the chicken stock is gone. Remove from heat and stir in chopped cashews, fresh thyme, and oregano before serving.
Yield: About 4 servings.

Cabernet Medley Cranberry Salad (Serves 6)

Preparation and Cooking Instructions for Cabernet Medley: Stovetop: Bring 2 cups water or stock to a boil in large pot, stir in contents of medley bag. Add butter or olive oil (optional) as desired and simmer covered on low heat until done (about 30 minutes). Rinse and set aside to cool. Yield about 4 cups.

Ingredients in Salad Recipe
·         1 batch of cooked Cabernet Medley
·         1/4 cup red bell pepper, chopped
·         1/4 cup green pepper, chopped
·         1/4 cup fresh parsley, chopped
·         1/4 cup green onion, chopped
·         1/2 cups dried cranberries
·         Dressing
·         1/2 cups cranberry juice
·         1/4 cup white vinegar
·         1 tablespoons olive oil
·         1 teaspoons basil, fresh or dried
·         salt and sugar, to taste

Directions
Prepare the Cabernet Medley as set forth above. Rinse and drain. Set aside to cool. Add red pepper, green pepper, green onion, parsley and dried cranberries (craisins) to cooled Cabernet Medley. For dressing, combine cranberry juice, vinegar, olive oil, and basil. Toss with rice and vegetable mixture. Add sugar and salt to taste. Yield about 5 cups.