Orange Dessert Grains

6 oranges
2 cups cooked oat groats, barley
or quinoa, warm or at room
temperature
1/4 cup orange marmalade
2 tablespoons orange liqueur such as Grand Marnier or Sabra
(optional)
1/4 teaspoon cinnamon

Grate the rind of one of the oranges into a mixing bowl. Peel the oranges, section them and cut the sections into small bite-size pieces, working so any juice runs into the mixing bowl. Add the remaining ingredients and mix well.

4-6 servings

 

Fall Fruit Curry

1 cup bouillon
1 teaspoon curry powder
1 teaspoon dessert spice blend or cinnamon
1 tablespoon grated fresh ginger
2 tablespoons brown sugar, or to taste
4 tart apples, cored and cut in bite-size pieces
2 pears, cored and cut in bite-size pieces
2 cups fresh or frozen peaches, cut in bite size pieces
1 cup fresh or canned pineapple, bite-size
1/2 cup dried cherries or cranberries
cooked barley or other whole grains (optional)

Combine the bouillon, curry powder, dessert blend, ginger and brown sugar in a large pot. Bring to a boil, reduce the heat and simmer about 5 minutes to blend the flavors. Add the fruits, cover and simmer until the fruits are soft and a little syrupy, about 20 minutes. Serve over whole grains or mix into grains if desired.

6-8 servings

 

Carrot Kheer (Indian Rice Pudding)

4 cups shredded carrots (use a food processor)
1 cup bouillon
2 cups cooked oat groats or barley
1 cup soy milk
1/2 cup golden raisins
2 tablespoons brown sugar, or to taste
1/2 teaspoon dessert spice blend

Bring the carrots and bouillon to a boil in a medium saucepan and cook, stirring, about 10 minutes or until the carrots are soft. Drain off any excess bouillon. Stir in the remaining ingredients and cook over low heat for 5-10 minutes. Serve warm or chilled.

 

4-6 servings