The Cherry Tomato and Red Drum recipe (or most recipes) can be made with any grain you want. Millet, quinoa, and buckwheat are whole grains that would work for this. Use the following portions for each.
- Millet: (similar size to quinoa or couscous, chewy, slightly nutty flavor) 1 cup grains to 2.5 cups water. Simmer covered for 25-30 minutes until chewy but soft. This tastes best fresh but you can reheat it the next day and add a tablespoon of water to help it freshen up.
- Quinoa: (sweetest flavor, similar size to couscous, a whole complete protein) 1 cup grains to 2 cups water. Simmer covered for 15 minutes or until chewy but soft. Quinoa, like buckwheat, is great cold in salads or added to soups. You can make large batches and throw it into recipes for a hidden boost of protein to save money and reduce your animal proteins.
- Buckwheat: (similar size to couscous, nutty flavor) 1 cup grains to 2 cups water. Simmer for 12-15 minutes. You can cook this like pasta and strain if you don’t want to worry about the accurate amount of water. For every additional cup of grain, add 1.5 cups of water. This can be eaten cold in salads and tastes great in grain bowls. Ground buckwheat is often used as a hot breakfast cereal or in pancakes