This pilaf is so easy to throw together for a dinner, and you can save
any leftover cooked grains for other meals such as breakfast porridges.
Got
leftover cooked grains?
These days, whenever I crave her kimchi fried rice, I make a healthier version that uses up whatever
leftover cooked grains I have in the fridge, like wheatberries or farro.
If you open your fridge and see
leftover cooked grains, you probably also have everything else you need.
I couldn't agree with her more: turning
leftover cooked grains into fritters is a super cheap, delicious, and #wasteless way to make a new dinner out of things you already have in your kitchen.
There's nearly always chilli involved and if I have
leftover cooked grains from the night before, they go in too.
Variation: Use other
leftover cooked grain in place of substitute (brown rice, couscous, barley, etc.).
You can make it with any kind of
leftover cooked grain - be it millet, quinoa, wild rice, maybe even oats (let me know on that one).
Not exact matches
Filed Under: Fitness, Health and Wellness, Recipe Redux, Recipes Tagged With: bowl under 400 calories, caprese bowl, cheese, Chicken,
cooking for two, grilled veggies, High Fiber, high protein, Lunch, peach, peach sauce, peaches, quinoa, summer, using
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That is mostly because I am home a majority of the time but I do love the idea of
cooking once, eating twice (I never eat
leftovers after the second day though) and
cooking grains like rice ahead in advance.
canola oil, divided 3 eggs, beaten 2 stalks green onion, thinly sliced 4 cups
leftover cooked brown rice,
grains separated well (I recommend using day - old par - boiled brown rice, the
grains are much less sticky) 3/4 cup frozen peas and carrots, defrosted (I used 1/2 cup frozen peas and about 1/2 cup freshly grated carrot) 1 Tbsp.
If you don't have
cooked quinoa (or other
grains) on hand, I recommend making at least 1 cup dried quinoa and storing the
leftovers in the fridge for the next day.
Put
leftover roasted vegetables mixed with some tinned beans and pesto into a wrap or pitta, or mix with
cooked grains.
After you've
cooked gluten - free
grains, store
leftovers in sealed containers in the fridge for up to four days, or in the freezer for up to four months, suggests the U.S. Department of Agriculture.
Note: You can use
leftover grains here, but if
cooking the barley or farro specifically for this recipe,
cook less than the suggested time, to achieve a very chewy, al dente texture.
The main components almost always a pulse (peas and beans), a leafy vegetable or two, an optional
grain and a sauce to tie it together.You could make everything separately and put it together in a bowl,
cook the
grains and beans together and top with vegetables or just make it from
leftovers!
If I happen to have any
leftover plain
cooked grains I will often add them to my morning oatmeal.
Kitchen economy: Use any
leftover cooked vegetables,
grains, or herbs in your fridge for this frittata, then use any
leftover frittata for a sandwich the next day.
I just throw various
leftovers into a container — it's usually a combination of some
cooked veg, some raw veg, a
grain / pasta / or starchy veg, a protein like beans / tofu / veg burger, and some seasonings that seem right — nutritional yeast, herbs, drizzle of oil, nuts.
My goal was to
cook dinner (the
grain bowls) on night # 1 and use those
leftovers for nights # 2 and # 3.
Use
leftover cooked rice (or any other
grain you have tucked in the fridge) for the bulk of these zucchini pancakes.
On this particular Saturday I managed to whip up a breakfast of banana turmeric pancakes (plus
leftovers for the week) and re-purposed some previously
cooked sweet potatoes and made some pillowy sweet potato gnocchi for lunch, and these
grain - free sweet potato brownies for afternoon snack.
Grain salads, like this herb - spiked one made with smoky freekeh, come together instantly with
leftovers — reason enough to
cook off a batch on Sundays.
In a medium 2 - or 3 - quart saucepan, you can
cook anything from a sauce to vegetables and
grains, and it's the perfect size to reheat most
leftovers.
Now, my contribution is useful for using up
leftovers — extra veggies, extra
cooked grains, extra bites or bits of meat, or the last few eggs in the carton — but it is doubly effective at promoting conservation, because many of these «extras» are in my fridge because I purposely
cook more than I need.
- If you're
cooking kamut or another whole
grain for this dish,
cook two or three times as much as you need and freeze the
leftovers in 1 cup portions for future meals.
The greens wilt down in mere minutes, we make use of
leftover whole
grains (this is a multigrain mix that pulled from the freezer), and nothing
cooks quite as fast as scrambled eggs.
We call for precooked farro for convenience; if you can't find it at your grocery store, you can substitute your own
cooked,
leftover farro or an 8.8 - ounce pouch of precooked unseasoned whole -
grain brown rice.