1 cup cooked assorted grains
(Grains used here were brown rice, wheat berries, Colusari, Wehani, and Himalayan Red Rice)
1 clove fresh garlic
1 Tbsp Sun dried tomato
1 oz pine nuts
1 Tbsp fresh basil shredded
1 tsp Olive oil
salt and pepper to taste
Procedure:
1. In sauté pan in a small amount of olive oil, sauté garlic, sun dried tomatoes and pine nuts.
2. When nuts begin to toast, add precooked grains and stir well until hot.
3. Finish with shredded fresh basil
4. Season to taste
Recipe Type: Authentic
Recipe Author: Chef Michael McGreal
Chef's Background: Department Chair of Culinary Arts at Joliet Junior College
Author of "Culinary Arts Principles and Applications" © 2012
Source: http://www.anfponline.org/Events/12Annual_Handouts/Recipes_Chef_Michael_McGreal.pdf
(Grains used here were brown rice, wheat berries, Colusari, Wehani, and Himalayan Red Rice)
1 clove fresh garlic
1 Tbsp Sun dried tomato
1 oz pine nuts
1 Tbsp fresh basil shredded
1 tsp Olive oil
salt and pepper to taste
Procedure:
1. In sauté pan in a small amount of olive oil, sauté garlic, sun dried tomatoes and pine nuts.
2. When nuts begin to toast, add precooked grains and stir well until hot.
3. Finish with shredded fresh basil
4. Season to taste
Recipe Author: Chef Michael McGreal
Chef's Background: Department Chair of Culinary Arts at Joliet Junior College
Author of "Culinary Arts Principles and Applications" © 2012
Source: http://www.anfponline.org/Events/12Annual_Handouts/Recipes_Chef_Michael_McGreal.pdf