Creamy Winter Grains

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* Exported from MasterCook *

 

Creamy Winter Grains

 

Recipe By :Follow Your Heart's Vegetarian Soup Cookbook - Janice Cook

Migliaccio

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup whole wheat berries -- presoaked

8 cups water

1/2 cup lentils

1/4 cup hulled barley

1/4 cup short grain brown rice

3 tablespoons butter

1 1/2 teaspoons thyme

1 cup cubed red or russet potato

1 cup carrots -- sliced in 1/4 " rounds

1 cup sliced celery

1 cup diced yellow onion

1/2 teaspoon ground celery seed

1 large garlic clove -- pressed

2 teaspoons Jensen's broth powder

1 teaspoon granulated garlic

2 tablespoons dried parsley

3 tablespoons tamari soy sauce

2/3 cup corn, fresh or frozen (if frozen, rinse

under hot water to thaw; if fresh, lightly

steam until tender and color bright)

1 cup additional water

2 ounces cream cheese

2/3 cup sour cream

1/4 pound sharp Cheddar cheese -- grated (2/3 cup packed)

1/8 teaspoon cayenne, or to taste

1 teaspoon Vege-Sal, or to taste

fresh parsley sprigs for garnish

1 teaspoon granulated onion

2/3 cup peas, fresh or frozen (if frozen, rinse

under hot water to thaw; if fresh, lightly

steam until tender and color bright)

 

Soak wheat berries in 2 cups water for 6 hours or overnight. Drain wheat in a

strainer, reserving the soaking water; add fresh water to it to equal 8 cups.

In a 4 or 5-quart pot, bring water, wheat berries, lentils, barley, rice,

butter, and thyme to a boil. Reduce heat, cover, and simmer 20 minutes.

Add potato, carrots, celery, onion, celery seed, and fresh garlic. Bring again

to a simmer, and continue to cook, covered, until vegetables and grains are

tender, about 30 minutes, stirring occasionally.

Add Jensen's broth powder, granulated onion, granulated garlic, dried parsley,

tamari, corn, and peas. (Soup will be quite thick.) Reduce to lowest heat.

In blender, blend 1 cup water, cream cheese, sour cream, and Cheddar cheese

until smooth. Add to soup. Heat gently, stirring, just until very hot; do not

boil.

Add cayenne and Vege-Sal, to taste. Serve garnished with sprigs of fresh

parsley.

 

Description:

" One bowl of this makes a hearty winter meal. "

Yield:

" 3 1/2 quarts "

 

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Per serving: 1807 Calories (kcal); 126g Total Fat; (61% calories from fat); 76g

Protein; 104g Carbohydrate; 342mg Cholesterol; 4556mg Sodium

Food Exchanges: 4 Grain(Starch); 7 1/2 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 22

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0