Made this yummy spicy salad for lunch today. DH and I liked it a lot. It's from the BistroKatie.com blog. Cook time includes cooling time for the bulgur.
Author: Dr. Jenny
For those who love the filling but cannot, don't need, don't want the sugar in full blown version of the stuff-low calorie too! No cooking reguired!!
Author: Wicked Creations
From Cooking Light-haven't tried yet, just posting for safekeeping. Since I detest mushrooms of all kinds, I'd probably substitute red peppers for them.
Author: kitchenslave03
I love new twists on classic dishes. In this one, quinoa - a Latin American grain rich in protein - replaces bulgar as the base of this Mediterranean-Middle Eastern salad.
Author: justcallmetoni
Make and share this West Indies Meat Rub recipe from Food.com.
Author: Millereg
Make and share this Baked Barley With Shiitake Mushrooms and Caramelized Onions recipe from Food.com.
Author: dicentra
Received on line from Cooking.com and it looks like a must save. A little different but all the things we love in this house. Preheating the baking sheet at the same time as the oven makes the tomatoes...
Author: Bonnie G 2
It should really be called "Commitment Soup" because it's the kind of soup that you need to commit a Saturday or Sunday to. Not that it's tremendously complicated, it just that letting it cook for 6-8...
Author: Kishka
Found this recipe in Cuisine at Home as a side dish. I have tweeked it a little and have used barley and I have used orzo. It is a good dish to use at Christmas because of the the red from the tomatoes...
Author: mama smurf
Chickpea flour/gram flour fritters -- you can make these with a variety of veggies. The most popular are thinly sliced potatoes (skin removed), aubergines thinly sliced, chopped spinach, sliced zucchini,...
Author: grapefruit
Make and share this Orange Marmalade-Chorizo Pizza recipe from Food.com.
Author: Gianni 23
Adapted from Martha Stewart at this link: http://www.marthastewart.com/874840/grain-and-legume-salad
Author: JHope
Make and share this $1,000 Artichoke Hearts recipe from Food.com.
Author: Millereg
Make and share this Wild Rice and Barley Salad recipe from Food.com.
Author: dicentra
Making spaetzle is easy, with no fancy equipment needed: a coarse grater, colander, or wide perforated spoon or ladle with 1/4-inch holes will work well. From Bon Appetit.
Author: Sharon123
Prepare our Autumn Wheat Berry Salad up to four days ahead of serving time. This makes our flavor-packed Autumn Wheat Berry Salad great for potlucks.
Author: My Food and Family
Make and share this Mushroom Orzotto (Barley Risotto) recipe from Food.com.
Author: Raquel Grinnell
A different type of stuffed pepper with a spicy/sweet combination of ingredients. Looks like I found the recipe in an article on budget-friendly meals. Pretty healthy, too.
Author: LonghornMama
This recipe is from a box of Mother's Quick Cooking Barley. I only made it because I wanted to get rid of some celery, but it was quite good! I'm posting the recipe as it appears on the box, but I made...
Author: brokenburner
Greeks often combine lentils with pasta and rice or eat them cold in simple summer salads such as this one. From Modern Greek. Time to cook includes 30 minutes marinating time.
Author: Dreamer in Ontario
A light whole grain that is best if toasted prior to cooking. Have a friend that is new to whole grain cooking and has asked if I would post some basic cooking directions.*This recipe does make a very...
Author: Debbwl
Enjoy fresh, Mediterranean flavors in this colorful quinoa salad perfect for spring.
Author: cchristi4
This recipe, with a few minor additions, is from Donna Hay's OFF THE SHELF: COOKING FROM THE PANTRY. (2001) I highly recommend all her cookbooks. The photography is beautiful and the recipes inspiring....
Author: wood stove stoker
My family thinks that Emily's Lebanese Deli in Minneapolis has the best tabouli. I found this recipe on a blog by MoiFrey (http://diningchezmoi.blogspot.com/2006/08/my-favorite-tabouli-tabouli-is.html)...
Author: Linky
Make and share this Kasha and Orzo Pilaf recipe from Food.com.
Author: ratherbeswimmin
This is the signature dish at Manhattan's famed vegetarian restaurant Candle 79. It is bright & fresh and perfect for spring! Recipe was printed in "Vegetarian Times" when it won in their 2008 Restaurant...
Author: blucoat
From: "Whole Grains Every Day, Every Way" by Lorna Sass. "The savory combination of buckwheat and cottage cheese shows up in many traditional Russian cookbooks, and creates the kind of dense, comforting...
Author: Engrossed
Adapted from a recipe by Dawn on allrecipes.com. You can add any herbs you like. Also try it with diced roasted red peppers or diced sun dried tomatoes.
Author: DrGaellon
I not only love oatmeal, I appreciate its nutritional benefits as well. It occurred to me some time ago, given that good oatmeal tastes wonderful right out of the pot, that confining oatmeal to breakfast...
Author: Karen in Gotham
Make these noodles last for a soup. Remove any vegetables and meat that may be in the base before boiling it to cook the noodles. After cooking the noodles put everything back in the base and heat for...
Author: littleturtle
This fall grain salad combines spelt with kabocha squash that's been roasted in a smoky paprika and pomegranate molasses glaze.
Author: Donna Hay
Make and share this Couscous Stuffed Roma Tomatoes With Pine Nuts recipe from Food.com.
Author: Melanie B.
I was looking for a good vegetarian "chicken" salad recipe and came across this little gem. This can be used to make "chicken" salad or cut in strips to make vegetarian "chicken" dishes. This is also a...
Author: Sharon123
I found this recipe in a Better Homes and Gardens cookbook that was a gift from my sister. I used to make this soup a lot when I was a stay-at-home mom and still like to cook up a pot occasionally on the...
Author: Irmgard
My fondest recipe of this soup is coming in from cross-country skiiing with my husband and being sat down to eat a bowl of this amazing comfort food that will warm you from the inside out. German in origin,...
Author: Cookie Jarvis
Couscous is the perfect summer grain because it rehydrates so easily in hot water and your kitchen doesn't get heated up. Either regular or whole wheat couscous can be used in this.
Author: mailbelle
I love corn bread salad. The texture almost reminds me of a tabouleh salad but this has lots of flavor and spice. It is unique and makes a great side dish which people really enjoy but have no idea it...
Author: SarasotaCook
From the Natural Gourmet by Annemarie Colbin. Tasty and very easy to make. It makes a ton. The pumpkin seeds give it a nice crunch and the currants give it just a hint of sweetness that goes well with...
Author: VegSocialWorker
Wanted a refreshing wholesome side dish to accompany some spicy Mexican meatloaf, and this is what happened. Use a LARGE bowl to mix as it makes quite a significant amount. With the seasoning amounts given,...
Author: Stylobille24
Make and share this Spelt Berry (Farro) Salad With Cranberries and Hazelnuts recipe from Food.com.
Author: zenveg
I was inspired to come up with this simple and delicious salad after making another salad, recipe #399915. It's delicious and cooling - and low fat, too! The quinoa and beans add protein, making it a fantastic...
Author: Katzen
Make and share this Fresh Spring Onion and Quinoa Risotto recipe from Food.com.
Author: That is Dr House to
Spectacularly different! Originally submitted to ThanksgivingRecipe.com.
Author: Christine L.
Make and share this Lemony Millet Pilaf recipe from Food.com.
Author: sprinkledpink