Lunch

Baked Multigrains is for Lunch.

Baked Multigrains takes 2 minutes to prepare.

Baked Multigrains takes 60 minutes to cook.

Baked Multigrains makes 4 servings.

The ingredients for Baked Multigrains are:

1/4 cup each of 4 different uncooked whole grains.

I used
Lundberg wild rice
Lundberg golden rose brown rice
Farro
Red Quinoa

Equivalent of an 8 inch sprig of rosemary (2 inches for each 1/4 cup of grains.)
8 garlic cloves (2 for each 1/4 cup of grains)
2 cups of water

You can bake more at a time, just adjust your seasonings and water (2 c. water for each 1 c. grains)

I also like to bake the grains with a long cinnamon stick, or a 3 inch ginger root cut into long slivers. Things like rosemary, cinnamon sticks or ginger root slivers are removed after baking.

Here is how you make Baked Multigrains:

Measure 1/4 cup of 4 different whole grains. For this, I used wild rice, golden rose brown rice, farro, and quinoa because that's what I had. You can also make more servings by adding 1/4 cup of even more grains, but 4 is easily dividable into 4 servings by cutting the baking casserole into fourths.So, place 1/4 cup of 4 grains in a flat casserole and mix. Smash or dice 8 cloves of garlic (2 for each serving). Add a total of 8 inches of sprigs off your rosemary plant (2 inches per serving). Add 2 cups of water. Cover with aluminum foil.Bake 1 hour. Remove the rosemary stems. Divide into 4 1 cup servings and use in rice bowls, pilaf, stir fries, or even breakfast with fruit and yogurt or egg and cheese.Serving Size: Makes 4 servings, about 1 cup each.Number of Servings: 4Recipe submitted by SparkPeople user BRAVELUTE.

The nutritional information for Baked Multigrains is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 176.5

• Total Fat: 1.6 g
• Cholesterol: 0.0 mg
• Sodium: 1.6 mg
• Total Carbs: 36.0 g
• Dietary Fiber: 2.5 g
• Protein: 5.7 g

The dietary needs meet for Baked Multigrains is Vegan