Grain Pâté
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)
  1. 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.

  2. Serve at once, or transfer the spread to a storage container, and chill it in the refrigerator.

  3. The Cook's Secrets :
  4. You can use one kind of grain or a combination of two or more different kinds.

  5. 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.

  6. 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.
  7. - a pinch of chili powder or curry powder
  8. - up to ½ teaspoon of your favorite dried herbs or spices such as basil, caraway seed, cumin, dill weed, paprika, tarragon, or thyme
  9. - I to 2 tablespoons of chopped fresh herbs such as basil, chives, cilantro, dill weed, mint, or parsley
Nutrition Information
Serving size: 2 Tbsp Calories: 58 Fat: 2 gm Carbohydrates: 8 gm Protein: 2 gm

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