Spanish Rice

Note: Of the whole grains, I think barley is better than brown rice as a substitute
for white rice in this traditional dish.You can use any whole grain
you prefer; the texture varies, but the flavor will be delicious.
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 clove garlic, minced
2 tablespoons tomato paste
1 cup bouillon
4 cups cooked barley or brown rice
1 6-ounce can diced green chiles
1/2 cup sliced pimento-stuffed olives (optional)
chopped cilantro for garnish (optional)

 

Combine the onion, peppers, garlic, tomato paste and bouillon in a pot. Bring to a boil, reduce the heat and simmer, covered, 5-10 minutes, or until the vegetables are softened. Stir in the barley and cook 5-10 minutes more to blend the flavors. Add the chiles and olives, if using; serve garnished with cilantro if desired.

4-6 servings

 

Winter Squash-Fruit Casserole

2 pounds butternut squash or other winter squash
1 large onion, chopped
1 clove garlic, minced
4 cups bouillon
2 tablespoons tomato paste
2 teaspoons curry powder
1 teaspoon nutmeg
pinch cayenne, or to taste
2 tart apples, cored and cut in 1/2” chunks
1/2 cup dried cranberries
1 cup cooked barley or other whole
grain of your choice
ground cinnamon for garnish

 

Pierce the squash with a knife in 2 or 3 places. Set in a microwave dish and microwave on high for 3 minutes or until it can be cut easily. When cool enough to handle, cut the squash in half and scoop out the seeds. Cut the squash into bite-size pieces; peel or not, as you wish.

Meanwhile, combine the onion, garlic, bouillon, tomato paste, curry powder, nutmeg and cayenne in a large pot. Bring to a boil, reduce the heat and simmer 5-10 minutes. When the squash is ready, add it to the pot and cook until the squash is barely tender, about 10 minutes. Add the apples, cranberries and the barley and cook 10- 15 minutes more, until the apples are tender. Dust each serving with a pinch of ground cinnamon if desired.

4-6 servings