Side Items

1 cup of wild rice blend = 3 cups cooked1/2 cup quinoa and 1/2 cup amaranth = 3 cups cooked.I purposely left out the butter or oil and seasonings from this very basic recipe because that is the beauty of it's versatility. If you enjoy barley, I highly suggest cooking 1/2 to 1 cup separately and adding it to the final medley; it will give a huge burst to the fiber and make this a dish that will stave off hunger for hours. This makes a great side dish, the nuttiness of the Black japonica and amaranth give it a satisfying, earthy depth. The brown rice gives it a substantial feeling in the mouth and stomach and the quinoa makes this a complete protein all on it's own. Add spices such as turmeric, a little chopped onion, garlic, and your favorites if you're going to make this into a stuffing for vegetables. Chicken broth, Chipotle powder, cumin, onion and some Goya Spanish tomato paste seasoning (forget name??) make this an amazing base for Rice and Beans. Add chopped nuts and dried cranberries with a little cut up chicken for a satisfying lunch salad. Or add cinnamon, vanilla and molasses and this becomes a wonderful base for a warm breakfast cereal or even baked into a type of rice pudding.