Yield:: 1½ cups
This is a great way to use up leftover grains, but we enjoy this recipe so much that we usually cook some up specifically for it. It's a delicious spread for crackers and party bread, but also makes a tasty sandwich filling.
- 1½ cups well-cooked brown rice, bulgur, millet, quinoa, or other grain of your choice (see The Cook's Secrets below)
- ½ cup peeled and shredded carrots
- 2 to 4 Tablespoons peanut butter, almond butter, tahini, or low-fat, egg-free mayonnaise (more or less depending on the moistness of the grain)
- 1 to 2 Tablespoons soy sauce
- 1 Tablespoon Red Star Vegetarian Support Formula nutritional yeast flakes
- ground black pepper, to taste
- 2 to 4 Tablespoons water, as needed (more or less depending on the moistness of the grain)
- Place all the ingredients except the water in a food processor fitted with a metal blade. Process until the grain is well chopped but not pureed. Add just enough water to facilitate processing. The mixture should be thick and spreadable but not runny.
- Serve at once, or transfer the spread to a storage container, and chill it in the refrigerator.
- The Cook's Secrets :
- You can use one kind of grain or a combination of two or more different kinds.
- This spread begs for your creativity. Try adding small amounts of additional chopped vegetables such as bell pepper, onion, garlic, scallion, celery, or radish. When used as a sandwich filling, lettuce and tomato slices are pleasant, moist additions.
- Try adding one or more of the following savory seasonings to the prepared spread. After adding the seasoning, taste the spread and add more, if desired.
- - a pinch of chili powder or curry powder
- - up to ½ teaspoon of your favorite dried herbs or spices such as basil, caraway seed, cumin, dill weed, paprika, tarragon, or thyme
- - I to 2 tablespoons of chopped fresh herbs such as basil, chives, cilantro, dill weed, mint, or parsley
Serving size: 2 Tbsp Calories: 58 Fat: 2 gm Carbohydrates: 8 gm Protein: 2 gm