Warm Winter Whole Grains RECIPES:

Oat and Almond Breakfast Porridge

Ingredients:

• 1 cup rolled oats

• 2 cups almond milk

• 1 tablespoon almond butter

• 1 teaspoon cinnamon

• 1 tablespoon honey

• Sliced almonds and fresh berries for topping

Instructions:

1. In a saucepan, combine the oats and almond milk. Bring to a boil, then reduce heat and simmer until oats are tender.

2. Stir in almond butter, cinnamon, and honey.

3. Serve warm, topped with sliced almonds and fresh berries.

Quinoa and Vegetable Soup

Ingredients:

• 1 cup quinoa, rinsed

• 1 large carrot, chopped

• 1 celery stalk, chopped

• 1 small onion, diced

• 2 cloves garlic, minced

• 4 cups vegetable broth

• 1 teaspoon turmeric

• 1 teaspoon ground cumin

• Salt and pepper to taste

• Fresh parsley for garnish

Instructions:

1. In a large pot, sauté the onion, carrot, celery, and garlic until softened.

2. Add the quinoa, vegetable broth, turmeric, and cumin. Bring to a boil.

3. Reduce heat and simmer until quinoa is cooked, about 15 minutes.

4. Season with salt and pepper. Garnish with fresh parsley before serving.

Brown Rice and Lentil Pilaf

Ingredients:

• 1 cup brown rice

• 1/2 cup green lentils

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 3 cups vegetable broth

• Salt and pepper, onions to taste

• Fresh cilantro for garnish

Instructions:

1. Rinse the brown rice and lentils thoroughly.

2. In a large pot, sauté onion and garlic until softened.

3. Add brown rice, lentils, ground coriander, and ground cumin. Stir to combine.

4. Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer until rice and lentils are cooked.

5. Season with salt and pepper. Garnish with fresh cilantro and sauteed onions before serving.