Tuesday, August 11, 2009


I make this when I have leftover cooked grains on hand. The reason for using the grains cold is then they absorb the broth better.

1/2 medium onion, chopped really fine
1 stalk celery, chopped really fine
1 carrot, grated really fine
1 clove garlic, minced
4 Tbsp. butter or olive oil
1 c. broth, chicken (or imitation)
1 tsp. rosemary
1 c. cooked rice, cold
1 c. cooked quinoa, cold
1/2 c. cooked barley, cold
1-2 c. cooked lentils, cold
1/2-1 c. cooked white beans

Melt butter in skillet. Add onion, celery, carrot, garlic, and rosemary. Saute until onion and celery are tender. Add remaining ingredients and simmer until broth is absorbed and everything is heated through.

1 comment:

  1. This is really good in tortillas with tomatoes.