by teresa@sweetveg | Sep 12, 2012 | Grains, Recipes
This simplified version of traditional rice balls are perfect for meals on the go and little fingers. It’s pretty easy to make extra rice for dinner and form some into rice balls for school lunches the next day. An extra treat is to hide something tasty in the...
by teresa@sweetveg | Aug 1, 2012 | Grains, Legumes, Recipes
Children love to eat things that they can pick up and eat easily. This mixture of red lentils and rice can be made into balls or patties and either fried or baked. I usually bake them when I don’t have the time to stand over the stove, but frying gives them a...
by teresa@sweetveg | Jul 26, 2012 | Grains, Recipes
In my experience millet takes a little coaxing to bring out it’s many wonderful qualities. There are two ways that I really like it. The first is when it is cooked with a lot of water yielding a creamy consistency, such as this recipe or millet with sweet...
by teresa@sweetveg | May 27, 2012 | Grains, Recipes
Frequently, I cook up a double batch of quinoa for dinner. I serve half and then make the rest into a quinoa salad for the next day. This salad can be as simple or complex as you like. The easiest is to cook some frozen peas and corn, grate a carrot, stir those into...
by teresa@sweetveg | Apr 29, 2012 | Grains, Recipes, Soup
Adding pasta or dumplings to soup is a great way to get children interested. They get to fish out whatever looks appetizing and in the process become more familiar with the different flavors and vegetables that can hang out in soups. This simple recipe has been tricky...
by teresa | Feb 16, 2012 | Breakfast, Grains, Recipes
Traditionally, mochi is made by pounding cooked brown rice until all the individual grains are broken down into a sticky paste. Then, it is eaten fresh or dried into cakes for later use. When I first learned to make mochi waffles, I was taught to grate the hard, dried...
