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
This dish is a meal in itself-- it contains a good fat (olive oil), green vegetables (broccoli), a whole grain (quinoa), and a protein source (garbanzo beans)! It's also vegan. I usually have this for...
Author: jjane123
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
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
From a CSA newsletter. Posted on the MyFoodDiary.com forums. I haven't made this yet. Because the bulgur isn't cooked, it needs to sit overnight in the dressing to soften, so begin preparations a day ahead....
Author: MathMom.calif
Make and share this German Lentil Soup With Frankfurters recipe from Food.com.
Author: lazyme
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
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
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
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
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
Adapted from Martha Stewart at this link: http://www.marthastewart.com/874840/grain-and-legume-salad
Author: JHope
Make and share this Orange Marmalade-Chorizo Pizza recipe from Food.com.
Author: Gianni 23
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
This salad has a little taste of Greece. The creamy feta, crunchy cucumber, and salty olives bring out delicious flavors in this salad. Entertaining doesn't get any easier than this. Serve it up with lamb,...
Author: Only Gluten Free Recipes
Make and share this Mushroom Orzotto (Barley Risotto) recipe from Food.com.
Author: Raquel Grinnell
Enjoy fresh, Mediterranean flavors in this colorful quinoa salad perfect for spring.
Author: cchristi4
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 Fresh Spring Onion and Quinoa Risotto recipe from Food.com.
Author: That is Dr House to
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
Though this is a salad, it is substantial enough to be a main dish. It keeps refrigerated for a few days.
Author: Anonymous
This fried chicken and rice salad with bacon dressing is an old favorite of mine.
Author: Shawna
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
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
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
Make and share this Spelt Berry (Farro) Salad With Cranberries and Hazelnuts recipe from Food.com.
Author: zenveg
Make and share this Baked Barley With Shiitake Mushrooms and Caramelized Onions recipe from Food.com.
Author: dicentra
Make and share this Wild Rice and Barley Salad recipe from Food.com.
Author: dicentra
I love this cold salad as a light lunch or dinner, or as a side dish in the summer or fall. The orange and herb vinaigrette is really delicious! Dried cherries are a tasty substitution for the dried cranberries....
Author: SeattleFarmersMarketGirl
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
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
This New York style mushroom barley soup is fast to make and super comforting in the winter. This recipe was adopted from Lorna Sass' Short-cut vegetarian cookbook.
Author: Eat Your Vegetables
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
A perfect soup for the slow cooker or crock pot. Green kern is unripe, dried grain from wheat, rye or barley. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute...
Author: Molly53
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
Make and share this Columbia Bar & Grill's Grain & Cheeseburgers recipe from Food.com.
Author: BumblingBs
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
Make and share this Kasha and Orzo Pilaf recipe from Food.com.
Author: ratherbeswimmin
These Oat and Vanilla Shortbread Cookies are from Rachel Allen's book Bake. These roll and slice cookies fill the kitchen with that gorgeous buttery aroma while they bake, these soft, buttery, golden melt-in...
Author: bob-white
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
Make and share this Barley With Sun-Dried Tomatoes and Scallions recipe from Food.com.
Author: dicentra
I didn't like brussel sprouts until I tried these. You can had some heat with a sprinkling of hot pepper flakes.
Author: Dancer
Spectacularly different! Originally submitted to ThanksgivingRecipe.com.
Author: Christine L.