Recipe: Three-Grain Blend
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Ingredients
- to taste Trade East Ground Black Pepper
- 48 oz. Basmati Rice, prepared
- 24 oz. Farro, prepared
- 16 oz. Gordon Choice Red Quinoa, prepared
- ½ c. Lite Soy Sauce
- 2 Tbsp. Fresh Crushed Garlic
- 2 Tbsp. Asian Fish Sauce
- 2 Tbsp. Pure Sesame Oil
- to taste Kosher Salt
Recipe Preparation
1. Combine the chilled basmati, quinoa and farro in a chilled stainless steel mixing bowl. Add the soy sauce, garlic, fish sauce and sesame oil to the rice. Mix together thoroughly. Season with salt and pepper.
2. Place in a covered storage container. Label, date and refrigerate until needed.
3. To reheat, place the desired portion in a ,nonstick sauté pan with a small amount of broth, water or oil. Cook until warmed through.
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