I made this with my new Breville food processor and they are awesome! Husband said they were one of the best things I've ever baked ("and that's saying something").
Author: HisPixie
Make and share this Caribbean Curry Powder recipe from Food.com.
Author: _Pixie_
This is sounds like such a big recipe but if you just follow the steps it is not as daunting as it sounds and the end result is gorgeous. I made this as I have been trying to recreate a recipe I have had...
Author: The Flying Chef
Also known as "Torta di Polenta", this dish alternates layers of polenta, goat cheese and leeks. Some of the polenta is mixed with tomato sauce, some with chopped spinach. The result is a striped dish...
Author: CCinSC
A Simple Yet Inspired Creation of mine to go with almost any Tagine. I Was making a Tagine from a cook book, and they paired it with plain polenta. I thought I might give it a little kick to add some Character...
Author: NH Jon
When you come in from harvesting (or doing anything outside in cool weather) this rice dish will hit the spot.
Author: SJG3483
Only 5 ingredients, easy and delicious. I found this recipe on the epicurious website in 2002. I think the freshly grated parmesan makes the difference between "good" and "great." Also, remember to whisk...
Author: Leslulu
One of our favorite things to make is Buddha bowls. Composed of four elements: a grain, vegetables, a protein, and a sauce; they're so simple, nutrient-dense, and very pretty to serve.
Author: Tracy Pollan
This is from Venturesome Vegetarian Cooking. It turned out very well, just like meatloaf but better. I made this with red wine since I didn't have any Scotch on hand. The rosemary, nuts, and soy sauce...
Author: death_by_parsnip
We love to make these ahead, wrap them individually in foil, freeze them in a plastic bag, then pull them out and bake them when we feel like having a hot lunch.
Author: Donna Matthews
Full of protein and complex carbs and low in fat, just the thing for a warrior going into battle, or an average American returning from cooporate combat and looking for something quick and easy for dinner....
Author: Sharon123
Leek, onion and feta cheese combine with couscous to make great grains in this deliciously easy recipe.
Author: English_Rose
From a vegetarian cookbook of mine. I love Couscous (KOOS-koos)- it is a quick-cooking grain made from ground semolina in the shape of very tiny beads, so it is a cool change from regular pasta! Also,...
Author: BeccaB3c
I really like barley, but you don't really find a lot of different ways to prepare it. Saw this and had to post before I lost it!
Author: Pinay0618
This is a fabulous vegetarian salad served at room temperature. I am constantly asked to either make it or to supply the recipe. I have posted a Recipe #123680 that goes with the salad separately.
Author: Wendys Kitchen
Make and share this Mediterranean Grain Salad recipe from Food.com.
Author: rbrynsaas
Make and share this Great Grandma Pady's Traditional Chex Party Mix recipe from Food.com.
Author: helloworld10
After tasting a really bland version of this soup made by a friend's dad, I set out to find or make up a tasty version. Here is the result. You won't be disappointed.
Author: DeSouter
Make and share this Goat Cheese and Rosemary Polenta recipe from Food.com.
Author: GoldsmithLissa
A friend's recipe. 2 cups of flour are needed in any combination of spelt, quinoa, oat or wheat. You can can also substitute spelt bran or wheat bran for the oat bran and can substitute soy milk or a fruit...
Author: jsentjens
A spicy blend of forbidden black rice, bell peppers and cashews. Serve hot or at room temperature.
Author: docswife
I have never tried these but they have been in a newspaper cutout in my cookbook since cheese was $1.69 and from the look of the chefs hairstyle that was sometime in the 70's. Recipe Source: Donna Lou...
Author: MigJ9063
Definitely a family favorite! Simple ingredients and easy to make. Serve with gravy or melted butter. A great side dish in any German meal. From the New Ulm, Minnesota Cookbook: "Gemutlicher leben Schwaben...
Author: The Anciaux Family
Spice up your cooking with this Chile Pasilla Pork & Potatoes recipe. Pork lovers rejoice for this chile pasilla combo of pork chops, bacon and potatoes.
Author: My Food and Family
This salad is delicious served hot or cold! It's vegan, gluten-free, and is pretty healthy!
Author: Emma
This is a recipe that I saw prepared on the Food Network and have made it many times since. It is quick, easy and uses ingredients already on hand. Great for a mid-week or late night dinner.
Author: Ingy1171
This is like a salad served on a baguetta-style French bread, not your regular bruschetta. Toasts can be made in advance. Recipe courtesy lhj.com.
Author: Barb G.
This couscous pilaf is very popular as a potluck dish (party size 15 to 20 people). Great for summer vegetables (change veg per season).
Author: Carolyn Moore
Make and share this Milk Bone Dog Biscuits recipe from Food.com.
Author: Girl Scout Troup 67
A Weightwatchers recipe with 6pts value per serve. The barley gives the risotto a nice chewy texture and makes for a really filling meal. I only had brown mushrooms available so was unable to obtain the...
Author: Kiwi Kathy
This is a mix of grains that I make in bulk quantities to use as a replacement for rice or as a flavorful addition to jasmine or basmati rice. With all due respect, this is based on a recipe from the Medicine...
Author: Michelle Minicucci
As I venture more into vegan eating, I'm starting to use more quinoa and love the uniqueness of it! Here is a pretty and delicious salad, I hope you enjoy it. Adapted from The Vegan Chef.
Author: Sharon123
from "the perfect pantry" - http://www.theperfectpantry.com/2010/11/cornmeal-recipe-polenta-with-wild-mushroom-ragout.html
Author: ellie3763
Make and share this Butternut Squash Quinoa "Risotto" recipe from Food.com.
Author: FoodisGood
Browned butter is the secret force in Turkish cooking, says Ms. Akin, an expert in Ottoman palace cuisine. This is from a cooking column by Melissa Clark in the 12/5 edition of the New York Times. I reduced...
Author: Kumquat the Cats fr
I loved the silken texture and sheen of this soup. It made it "rich, thick and creamy" just by adding oatmeal. I would have never thought to use it before I tried the recipe. Modified from Lorna Sass'...
Author: That is Dr House to
This is a lovely soup, packed with veggies and flavour! The total recipe (not including milk) provides 2 Weight Watchers points.
Author: Shuzbud
This is a good one. I got it from a vegetarian cooking show. It has mushrooms, oatmeal, cheese, soy sauce and seasonings. You brown it in a skillet and then make a gravy from mushroom soup and sour cream...
Author: OceanLuvinGranny
Make and share this Quinoa Vegetable Pilaf recipe from Food.com.
Author: RecipeNut
A four fork recipe from Gourmet Magazine, May 2003 I have posted as the recipe was written, but I only used one cup of quinoa to 2 cups of water, and cooked in the microwave as I do white rice (5 minutes...
Author: Sweet Baboo
This recipe originated from the box of Mother's quick cooking Barley. I have added and changed a few items. My family likes this soup as I can make it from start to serving in about an hour and a half...
Author: designerchef in Chi
From Baltimore Style magazine, March/April 2005, Chef Damon R. Hersh, Louisiana restaurant in Fell's Point, Baltimore. Shrimp and grits is a low-country dish that's been around for a long time. This recipe...
Author: Raquel Grinnell
This is a fresh and tasty relish that can be served with grilled burgers, steaks or chicken. We enjoyed it with grilled chicken and vegetables! Cooking time also includes the time for chilling in the refrigerator.Made...
Author: lauralie41
Quinoa is a very nutritious grain that offers a complete protein source and is also high in iron, magnesium, and fiber. Quinoa can be used in any dish in place of the rice, couscous or bulgur wheat. Recipe...
Author: Member 610488
A variant on traditional bulgur tabbouleh. Great to serve at potlucks because it can be served cold or warm! Even better left over! The longer it sits, the more the flavors meld together.
Author: danilynn