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Latest Trader Joe’s Obsession: The Harvest Grains Blend

June 5th, 2014 by Karen 9 Comments




Easy to make and ready in 10 minutes, this delish side dish o’ grains is SO good. I’ve been making it lately, instead of rice, whenever I make fish and veggies.

It’s a dried mix of pearl couscous, red and green orzo, garbanzo beans and red quinoa, so you get a nice blend of soft and firm textures. Directions on the bag, but basically, pour it into a pot of boiling water with a bit of butter, wait 10 minutes and devour.

There’s a bit of flavor (tastes a tad like barley), but it’s not the main course, you know? The flavor shouldn’t overpower a protein or something else served with it.

It’s also a great starting point for a side salad. I like to add chopped mango (which you can find in the frozen food aisle at TJ’s), slivered almonds, dried cranberries and a little olive oil.

If it looks yummy to you, it should be in the aisle with the pastas and rice at your TJ’s.

Latest Trader Joe’s Obsession: The Harvest Grains Blend / Originally published June 5th, 2014

There are 9 comments on this post. Leave yours.

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Comments

  1. Divya says

    June 6th, 2014 at 12:33 am

    Such an attractive dish! I love fish 🙂
    Divya recently posted … Roman Holiday

    Reply
  2. Kiss & Make-up says

    June 6th, 2014 at 5:23 am

    That looks so tasty and super healthy.
    Kiss & Make-up recently posted … Review | MAC Pedro Lourenço Corol Powder Blush

    Reply
  3. Julee says

    June 6th, 2014 at 7:37 am

    Looks so delicious! Any chance of the recipe for the asparagus?

    Reply
    • Karen says

      June 6th, 2014 at 8:10 am

      Hi Julee,

      The asparagus is super easy! I don’t really measure ingredients, I just kind of eyeball it…

      — Heat up a non-stick pan on the stove on medium high; throw in a handful of sliced almonds and stir them around until they get brown and toasty. Set aside.
      — Wash, trim and cut the asparagus (I usually do it an angle to increase the surface area).
      — Warm up about a tablespoon of olive oil on medium heat in a pan.
      — Add in asparagus and cook for about three minutes (I like mine on the crisp side).
      –Remove the pan from the heat, stir in your toasted almonds, then season with a little bit of garlic and onion powder, dried parsley and basil (or you can use fresh), salt, or whatever seasonings you like.

      Reply
  4. Kathy says

    June 6th, 2014 at 8:39 am

    wow, not only do you like cats and the same cosmetics I do, but you are a Trader Joe’s fan!! My favorite grocery store! Have you ever tried roasting asparagus? Spray on a bit of EVOO and sprinkle on Parmesan, then I pop in my toaster oven at about 400 until the parm is toasted and asparagus looks ready.

    Reply
  5. Erin says

    June 6th, 2014 at 10:36 am

    That looks pretty amaze-balls. I’d love to whip that up with some Persian cucumbers,tomatoes,olives,artichokes,lemon zest,and a basil vinaigrette.Maybe throw some cheese and chicken in too!
    Erin recently posted … CGR Interviews HGTV’s Jonathan Scott

    Reply
  6. Fancie says

    June 6th, 2014 at 11:43 am

    This looks heavenly!
    Fancie recently posted … Fancie’s Purple Lipstick Collection

    Reply
  7. Emily says

    June 6th, 2014 at 3:54 pm

    I love the Harvest Grain blend! It’s a staple at my house.

    Reply
  8. Iris says

    June 7th, 2014 at 5:40 pm

    Mmm… that sounds delicious. I wish we had a Trader Joe’s in my city.

    Reply

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Welcome to Makeup and Beauty Blog
Hi there! I’m Karen, your friendly neighborhood beauty addict, and I’m a Bay Area girl who hoards brown eyeshadow and covets coral lipstick. Every morning, I wake up and say, “I’m going to do something other than a smoky eye today.” Then…I end up doing a smoky eye anyway (most days). When I’m not putting on makeup, taking pictures of makeup or writing about makeup, which I’ve been doing daily since 2007 (!), you’ll find me hanging out with my hubby (“El Hub”), my four-year-old daughter (Connor Claire) and my torbie girl cat (Pretty Girl Rosie, a.k.a. PGR).

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