So here's the recipe for a grain dish to fill up your plate and your tummy with something healthy and delicious.
Whole Grain Mexican Pilaf
1 T olive oil
1 medium onion (white, yellow or sweet), chopped
1 serrano chile, cored, seeded (important, very hot seeds) and chopped
2 cloves garlic, minced
1 1/2 tsp cumin
1 C uncooked Texmati Royal Blend Brown & Red Rice
1 15-ounce can Muir Glen Diced Fire Roasted Tomatoes (do not drain)
1 C chicken broth
Heat olive oil over medium heat in a heavy medium saucepan. Saute onion until soft (3-5 minutes). Stir in serrano, garlic and cumin and saute another 1-2 minutes until fragrant (do not burn the garlic or you'll have to chuck it all and start over-not hard, just stir and pay attention, no multi-tasking). Add the rice blend and stir to coat. Raise heat to medium high and add tomatoes and broth (make sure the tomatoes and broth give you a generous 2 1/2 C of cooking liquid). Bring to a boil then immediately reduce heat to low and cover pan with a lid that you will not lift for the entire 45 minutes of simmering. After half and hour, you can check it and make sure you don't need to add a little bit of broth but if you truly simmer on low you should be fine. Sometimes I think, what's simmering on 1 or 2 going to do and then I always find out that it's going to evaporate your cooking liquid too fast and you will have toothy rice if not burnt rice. Learn from my mistakes.
If you are feeling flush, sprinkle a little cheddar/jack/queso fresco on top of the finished dish to serve.