From Weight Watchers: POINTS® Value: 3 Level of Difficulty: Easy This Tex-Mex casserole is jam-packed with tasty, fiber-rich ingredients. We used Swiss Chard but spinach, kale or turnip greens are all...
Author: IAteMyGluestick
Make and share this Savory Cracker Bites recipe from Food.com.
Author: Chef Luvfood
Make and share this Confetti Rice Casserole recipe from Food.com.
Author: SJG3483
Recipe courtesy Ingrid Hoffman. This is a super flavorful, refreshing "salad." It is really easy to make ahead of time. In one container I put the cooled quinoa; in another I put the raisins, zest, parsley,...
Author: mikey ev
From John Cirillo, 212-972-5337, [email protected] If you are looking for a "pearl" of a stuffing in your holiday bird, the Grand Central Oyster Bar executive chef Sandy Ingber (a.k.a. The Bishop of...
Author: JohnnyCigar
Make and share this Shrimp Paella With Couscous recipe from Food.com.
Author: ellie_
A yummy autumn dish that was featured in the October 2006 edition of Chatelaine Quebec. I veganized it.
Author: Mad Maryno
Ready, Set, Cook! Reynolds Wrap Contest Entry. Unwrap these flavorful tamales to discover the surprise filling - a flaky, perfectly cooked tilapia fillet. The tilapia is surrounded with chile pepper cream...
Author: blazes
Make and share this Quinoa With Garlic and Soy Sauce recipe from Food.com.
Author: dicentra
This is a recipe I created using wheat berries which is a healthy alternative to rice. It's also easy to substitute different nuts or fruit depending on what you have on hand.
Author: Tami Regan
This is our vegan version of Recipe #390745. Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency. When the weather's cold, a big pot...
Author: 2Bleu
This tasty salad makes a nice side dish or a good main dish by adding cooked chicken or seafood. The recipe comes from Taste of Homes Light & Tasty magazine.
Author: Barb G.
My favorite of several recipes I have on hand; this one consistently turns out light, chewy, and crunchy - all at the same time! Prep time includes chilling in fridge prior to baking. Take a look at the...
Author: SiouxzQzz
Rassolnik is a strange and classic soup made with barley, beef, pow-taters, carrots, and... pickles? You mean cucumbers, right? Nope, pickles as in dill pickles in a jar. That's right! It's hearty and...
Author: JackieOhNo
This is our favorite granola bar with clean eating ingredients. I do however love those white chocolate chips!
Author: LindyFlugelman
Make and share this Popcorn With Rosemary Infused Oil recipe from Food.com.
Author: Barb G.
The ingredient list is long, but the spices come together quickly. It probably seems like a lot of heat but after you mix it in the with other ingredients, it tones down a lot. You may even want to add...
Author: Sharon123
"A dietary staple of the Aztec empire, this ancient crop was 'lost' for hundreds of years, and only since the Sixties, following its rediscovery, has it been grown in the U.S. Amaranth, which has a pronounced...
Author: Roosie
These delicious (and somewhat healthy) cookies are soft,chewy, and sweet from the wheat and tangy from the honey and lemon. The favours pair very well with a nice cup of tea. They are very easy to make....
Author: blucoat
Make and share this Barley Stuffed Zucchini recipe from Food.com.
Author: mandagirl
Make and share this Homemade Sourdough Croutons recipe from Food.com.
Author: Millereg
Whenever I have left over ham, I'm sure to make this main dish salad. Once I start to eat it, it is so hard to stop!!!
Author: S.E.
This is a great summery salad full of fresh tastes. Makes enough for a crowd. From Cooking Light, June 2007.
Author: Podkayne
Lentils are very much enjoyed in Greece and are often combined with pasta or rice or eaten cold in simple summer salads. Cooking time is marinating time.
Author: CaliforniaJan
Amazing, amazing recipe from Cooking Light. I usually skip the bleu cheese, which cuts out about 130 calories.
Author: Pinay0618
This is an easy recipe for pizza dough that you make by hand. If you have no food processor or a bread maker or you just want to make it by hand, this fits the bill. You can make the dough and put in the...
Author: ChefDLH
In my quest to try and eat healthier, I've discovered quinoa. This is an easy dish from Prevention Healthy Cooking. The red bell pepper, black beans, and cilantro adds color to the quinoa.
Author: mailbelle
"A Family Reunion", Good Food Magazine, August 1986. Prep times does not include 30 minutes chilling time.
Author: JackieOhNo
I've made these several times, and they're quite tasty! You can either use your own cooked polenta or commercially packaged cooked polenta, whichever you prefer.
Author: Julesong
Make and share this Cheesy Grits With Scallions recipe from Food.com.
Author: KathyP53
Yummy beef flavored gluten roast made in the crock pot, using stuff I actually had on hand rather than the stuff I see in most recipes!
Author: Buckethead
This is a granola recipe that improves upon one printed in Martha Stewart Living's February 2010 issue. Removing unnecessary sugar and salt and adding ground flax to the mix greatly improves the health...
Author: Gretta Vosper
For this porridge recipe, pulsing long-cooking spelt, wheat berries, or barley in a blender yields a tasty base for a hearty, savory supper.
Author: Chris Morocco
This is a light flavored salad that lets all the ingredients shine equally. Recommend toasting Quinoa Recipe #16399. For those who like more spice try adding cumin and chili powder.
Author: Debbwl
This is a delicious way to serve lentils -- we have it for a main dish, but it can be used as a side dish as well.
Author: TasteTester
Make and share this Cream of Quinoa Mushroom Soup recipe from Food.com.
Author: katie in the UP
From Bittman's "The Best Recipes in the World." This comes out chewey. I don't know if it's supposed to be like that or not, having only used barley in soup before. If you wanted it less chewey, you could...
Author: Debbie R.
Tabbouleh was introduced to me by my best friend in the 70's and I loved it. However, I decided to give it my own twist, so I made an Asian style Tabbouleh which I love even more. You can serve this as...
Author: Holli Hollister
Make and share this Fruited Israeli Couscous recipe from Food.com.
Author: Charlotte J
From Mark Bittman's book, "The Best Recipes in the World". This recipe has only a handful of ingredients. If it were anyone except Bittman, I'd be worried that it meant a paucity of taste. However, it...
Author: Debbie R.
Make and share this Bulgur Wheat Salad - Turkish Style recipe from Food.com.
Author: Nye McClelland
A nice change to having rice or potatoes. Serve as a vegetable side or warm salad. For a gluten-free diet use a suitable stock (I use Massell brand)
Author: Jubes
Make and share this Barley Mushroom Side Dish recipe from Food.com.
Author: Momof8Blessings
Make and share this Quick and Easy Italian Zeppole recipe from Food.com.
Author: Member 610488
Italian Spanish Rice casserole uses up leftovers from other meals fast. Can microwave in a hurry. May make ahead then put in fridge with a lid to heat when you get ready. I threw it together when needed...
Author: barbaja w.