Home Assignment #3

Wild rice! I had to cook some for last week’s kale and wild rice salad so decided to make a big batch, and it would be my grain choice for this week’s home assignment.

For breakfast, I’ve heard about this porridge so decided to make it. I subbed raisins and pecans for the dried blueberries and hazelnuts, and used half and half instead of heavy whipping cream because I thought that would be a bit much! It’s delicious, I’ve had it twice so I had better get busy making my other recipes before I use it all for breakfast.

Hell’s Kitchen Mahnomin Porridge


I love eggs, and I love breakfast foods in general. It’s an easy dinner on a weeknight. I made this quiche without a crust because I didn’t want to bother with it. (I’m not the best with pie crusts and didn’t have any frozen or refrigerated on hand.) It still tasted delicious.

Cheesy Wild Rice Quiche


Last but not least, I had to do some baking because that is my favorite thing to do in the kitchen. I rarely bake for the 2 of us because then we eat it all! However, I’m going away this weekend with some friends so I decided to bake and bring these muffins to share. (Yes, I left some at home for my husband.)

Cranberry-Orange Wild Rice Muffins


Week Three Assignment

For the whole grains assignment I chose to make Farro. I had big plans and then came down with a cold so had to scale things back a bit and work with what I had on hand. The first thing I made was a frittata.

I realize now that you can’t see the farro at all in these photos, but it’s in there! I thought it added a nice flavor to the frittata and also helped to make it a little more filling.

The second thing I tried to make was an oatmeal-like breakfast but I was unhappy with the results. I think the problem is that I was using the already-cooked farro so the flavors just didn’t really ever combine – I would like to try this again starting with uncooked farro and just make it like I would make oatmeal. I forgot to get a photo of the end result.


By the end of the week I was feeling better so I was able to make a pilaf with mushrooms – this recipe called for equal portions wheat berries and leftover rice, I used brown rice. Kids balked a bit at the mushrooms but they still said they liked it overall (ironically, they didn’t want to eat it because of the mushrooms, but the mushrooms were what made it taste good!).

Mid-week I also tried to throw together a salad with some balsamic vinagrette I had in the fridge. But the balsamic was too overpowering. If I made this again I’d use a dressing with lemon and shallots instead. (other ingredients were cucumbers, green onions, dried cranberries, and pecans)


I’ve always been kind of afraid to cook with unfamiliar whole grains, but my takeaway from this assignment (and from last week’s class) was that there are lots of ways whole grains can be incorporated into a meal and they are really very uncomplicated to use.

Assignment 3

I chose quinoa for my whole grain.  I cooked with it and made a quinoa and with fresh peas hot side dish on Friday evening.  Saturday morning, I mixed the quinoa with cooked steel cut oats with cut up apples and blueberries.  Sunday evening, I made a cold quinoa salad with cucumbers and carrots with a balsmic/olive oil dressing.