This is a traditional recipe from the Piedmont region of Italy. I usually get my buckwheat from a European market, but I have seen it in regular grocery stores near the specialty rices.
Author: threeovens
This starter recipe was developed by a bakers school and it has worked very well for me. This uses skim milk because the homogenization/pasturization process not only blends the butter fat in but retards...
Author: bshemyshua
Hi there folks. I used to be a hot-side and cold-side prep cook for Outback and I never signed a confidentiality agreement. Their loss is now your gain. I know all the recipe cards--you will, however,...
Author: ryseone
This is the meatloaf that I grew up on, and is pretty much the only meatloaf my friends and I will eat. Our family believes that less is more when making meatloaf so there is nothing strange in it that...
Author: MsLizze
Pearl (Israeli) couscous is more like barley in texture, and takes a little longer to cook. Look for it in the ethnic section, or in the pasta section of larger supermarkets. Try to find the "instant"...
Author: Outta Here
We call for semi-pearled grains because they cook more quickly and have a roughened-up texture that helps them soak up the dressing. Browning them first deepens their flavor.
Author: Ignacio Mattos
Classic fresh herb and couscous salad with a few additions - please trust me on the amount of lemon juice it does work!
Author: lindseylcw
This will seem like a lot of ingredients, but it's not as much work as you'd think. It is a great dish to prepare in hot weather - virtually no cooking involved! From The blessed Barefoot Contessa.
Author: Kishka
This is a thick, hearty, rustic soup using mainly winter vegetables in a beef broth with a scent of orange. The recipe is by Florence Fabricant of the NY Times.
Author: threeovens
A sensational combination of flavors! Just read the recipe and imagine popping one in your mouth. Are you drooling yet?
Author: Lorac
I had these grit fritters at Bone's in Atlanta. They are rich and creamy and easy to make. I found the original recipe online at http://www.americascuisine.com/dynamic/dsp_recipeDetail.cfm/recipeId/93/category/appetizers/city/atlanta...
Author: plainchicken
This is a great soup that comes together fast. Great for those chilly fall evenings. This recipe comes from Southern Living.
Author: mary winecoff
Sorghum grains, roasted vegetables, black beans, and a tangy miso dressing make up a filling meal in a bowl.
Author: Buckwheat Queen
Make and share this Green Split Pea & Barley Soup recipe from Food.com.
Author: Dancer
Make and share this Vegetable Two-Grain Casserole recipe from Food.com.
Author: ratherbeswimmin
This fruity Bulgarian dish is from Silvena Rowe who is a UK tv Chef of Eastern European heritage. She is really interesting to watch as she is always creating dishes that are unique for UK chefs.
Author: Sarah_Jayne
This is a Matthew Ford recipe from the Guardian's weekend magazine. Using barley makes a nice change from rice and it's good for you as well. If you want you can also add sautéed mushrooms or shredded...
Author: -Sylvie-
Yum! Red bell peppers stuffed with polenta, chiles, and cheese! Add in a little cream and you have a dish you will love! Adapted from Southern Living Magazine, July 2004
Author: Sharon123
Make and share this Barley and Red Lentil Pilaf recipe from Food.com.
Author: katew
Make and share this Vegan Butternut Squash Thai Curry Crepes With Coconut-Ginger-Pea recipe from Food.com.
Author: Vegan Courtney
Quinoa, pronounced "keenwa," quadruples in size when cooked yet stays crunchy and nutty. This recipe (which I've not tried) adds a variety of colors of bell pepper to the quinoa for the effect of confetti....
Author: Debs Recipes
Make and share this Moroccan Roasted Carrot and Chickpea Quinoa Salad recipe from Food.com.
Author: dicentra
This is an easy recipe and WOW!! is it good. Anyone who thinks they don't like grits hasn't tried these! The salmon is so simple it can easily be served alone or over rice with other veggies. And the grits...
Author: CarolAnn
A nice, mild mac 'n cheese, no sharp flavors here. Very creamy with the addition of baked tomato slices on top.
Author: JoAnn
Chewy, nutty and good for you-Wheat Berries Rock! For a whole meal salad add sliced grilled chicken, pork or beef.
Author: Diana Adcock
Not your usual Tabbouleh, this salad merely has a similar consistency and shares some common ingredients with its authentic cousin. It has a lot of crunch thanks to the apple, radish and walnuts, and involves...
Author: magpie diner
Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.
Author: Chris Morocco
Make and share this Quinoa, Spinach and Walnut Stir Fry recipe from Food.com.
Author: ellie_
This soup is so flavorful the first bite made my husband moan. It is chocked full of veggies with every bite. My kids eat every last drop, and often ask for more. Each taste is full of flavor, no one would...
Author: PrincessSarahNP
Make and share this Edamame and Barley Salad recipe from Food.com.
Author: dicentra
Bulgur, a nutty chewy Middle Eastern staple--ready with just a soak. Loaded with fiber and protein, and low-sodium.
Author: Skippy BW
The original recipe from the Boone Tavern hotel in Berea, Kentucky. I serve it annually on Derby Day. The Boone Tavern hotel is operated by the Berea College hospitality students, and has a lovely dining...
Author: SoChic
"Krupnik z Hrybami i Miasam" - from the Grealitvanian (Belarusian) cookbook, published by the American-Belarusian Women's Society. Belarusian cuisine has much in common with that of other countries in...
Author: duonyte
Koftas are usually made with meat, but this is a fun variation with bean and wheat, served with Tabouleh. I have had bad luck making "kabobs" out of the mixture as the recipe calls to do, and usually just...
Author: ladyroseofrohan
Make and share this Easy Dog Biscuits recipe from Food.com.
Author: Health-Minded Chef
Make and share this Halloween Finger Sandwiches recipe from Food.com.
Author: Sharon123
This recipe is from a California Pizza Kitchen cookbook and is delicious. It has NO FAT and is vegetarian...perhaps even vegan. Try it...you'll like it. The recipe calls for a large pinch of cumin, but...
Author: Shelly Morton
Everyone loves the soup that comes from this mix! And it can be made in a million ways. I used to buy this mix in bulk at the natural foods store, but began to wonder why I was paying so much for what...
Author: chakrates
From: "Whole Grains Every Day, Every Way" by Lorna Sass. "This refreshing grain salad has a Middle Eastern feel. Serve it with whole-wheat pita bread for a pleasing light lunch."
Author: Engrossed
I made this recipe for a potluck and all of my friends loved it. The variety of colors, from the peppers to the stuffing, makes this dish beautiful and appetizing! Also, it is quite easy to make and, even...
Author: Lindsey Lawrence
Gift a delicious treat to friends and family by layering the ingredients for this Oatmeal Cookie Mix in a jar and finishing it with a ribbon. They just have to add butter, eggs and vanilla to the dry Oatmeal...
Author: My Food and Family
I love wheat berries and am posting a few recipes from books, websites and friends on Zaar for everyone's use. This one came from "everyday food storage" website. This is my version. Plan ahead, wheat...
Author: Garlic Chick
Make and share this Barley, Bell Pepper & Corn Salad recipe from Food.com.
Author: Dancer
Make and share this Beefy Onion Barley Soup recipe from Food.com.
Author: Deborah1
A recipe that I just tossed together and it came out so well that I thought I'd post it! I'm sure you could omit the cheese and peppers and add honey or sugar to make a sweet version of this. You could...
Author: Ranikabani
I always seem to have barley left over from other recipes I've made, and this is a good way to use it. If you can find freshly-picked corn on the cob from a farmers' market or roadside stand, it really...
Author: TasteTester
My Aunt June departed this earth recently and will be sorely missed. She was well known for her hospitality and had a way of making everyone feel welcome. Everyone loved her macaroni salad. It never lasted...
Author: P.B.andJayne