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#1 of 6 Old 08-14-2002, 07:58 PM - Thread Starter
 
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Amaranth, Kasha (buckwheat), lentils, and Quinoa. Does anyone else eat these and how do you fix em? Also, anyone know a good topping for pasta that is not tomato derived and without to much dairy? Any help would be great.

Thanks,

Joanna
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#2 of 6 Old 08-14-2002, 08:07 PM
 
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I don't do amaranth or kasha, but I know a book you can use,"The Splendid Grain" by Rebecca Wood. she also has a websitw, www.rwood.com
You can also try www.recipesource.com

I do quinoa, there was a recent thread on this forum you might want to search, I've posted several recipes there.

As for lentils, I only make this soup, that's really good, dd gobbles it up!--

2 cups lentils
8 oz (or more) sliced mushrooms
1 tso olive oil
8 cups water
2 or 3 vegetable bouillon cubes
3 med carrots, sliced thin
2 or 3 med onions, chopped (I sub sometimes with leeks)
1 or 2 celery ribs, chopped
1 tsp basil
1/2 tsp marjoram
1/2 tsp salt (or to taste)
2 or 3 pieces kombu seasweed

Sort and rinse lentils. Saute mushrooms in the olive oil. Place lentils, sauteed mushrooms and remaining ingreds in a large pot. Bring to a boil. Reduce heat and simmer for 1 to 1.5 hrs. Savour!
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#3 of 6 Old 08-14-2002, 08:22 PM
 
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I have used all of these grains, but I am not thrilled with amaranth. I just haven't found a practical use for a grain with such small granules and a sticky texture. I love kasha, and I have a great recipe for cabbage rolls stuffed with kasha and mushrooms that I will share if anyone is interested. Lentils are great in soup, cold salads, and cooked with salt, cumin, onions, lemon juice, and some cilantro. I like to use quinoa in cold salads, but I don't like to eat it just plain like I would brown rice.
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#4 of 6 Old 08-15-2002, 01:40 PM
 
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Do a search on quinoa, there are lots of recipes for it on these boards. I eat it plain with chilli, or make it with vegetable boullion for a pilaf sort of affect.


This sounds kind of plain but it is a yummy quick meal.

Pasta with Broccoli and Capers

large bunch of broccoli, cut in small florets
3-4 cloves of garlic, minced
1/4 cup capers, rinsed
olive oil
salt, pepper, parm cheese to taste

Put on a large pot of water, adding salt, and bringing it to a boil. Add the broccoli and cook until bright green and still crispy. Using a slotted spoon, remove the broccoli and add it to the garlic and capers in a large bowl. Stir in a little olive oil. Meanwhile, add the pasta to the boiling water and cook til al dente. Stir pasta into broccoli, adding olive oil, salt, pepper, and parm. cheese to taste. Sometimes I add fresh basil too.

-jeanie
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#5 of 6 Old 08-15-2002, 02:31 PM
 
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what about 2 other grains: spelt and kamut?
does anybody use them? how? please share.

Valeria
dd 05.17.2005
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#6 of 6 Old 08-16-2002, 02:19 AM
 
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for the pasta,

try cooking up olive oil, garlic, and cayenne peppers. until garlic is light brown then dumping over pasta.

or

same thing but cook oil and garlic and cayenne in a large pot, add spinach or broccoli rabe (rapini) and cover and cook about 20 minutes. then mix with pasta.

melanie
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