Make and share this German Lentil Soup With Frankfurters recipe from Food.com.
Author: lazyme
Quinoa is something that I always make for one since my husband has ZERO interest in it. Consequently, I'm always making it in addition to whatever side dish the rest of the family is having. So for me,...
Author: jenpalombi
Serve with a vegetable stew, or any stew of your choice. I suggest a Braised Spring Vegetables recipe (see below). This can be made 45 minutes to one hour ahead of time. From a 6/20/2007 issue of the New...
Author: Kumquat the Cats fr
This recipe came from a friend and its wonderful because it makes so many, and you can vary the fruit/chocolate depending on what you have in the cupboard. They are also delicious.
Author: Fayz810
The cheese sauce is from vegancoach.com. I added the beans and grains to it for a surprisingly good dinner. I'm not vegan, but this looked good--and it was. It's not just like regular cheese because it...
Author: Jujubegirl
Make and share this Wild Forest Mushroom Couscous recipe from Food.com.
Author: Kat2355
It's easy to go green with herb-heavy pestos, but what about other colorful produce? This raw carrot and pistachio blend was an instant hit in the Whole Living test kitchen. You could also thin it with...
Author: Sharon123
We tried these during a trip to Scotland - our hostess brought them home from a church fete. Served with apple juice, they were delicious - just like a crisp cheese cracker. When we got home, I scoured...
Author: yakellechim
Make and share this Pearl Barley Roasted Pumpkin and Fresh Herb Soup recipe from Food.com.
Author: Wendys Kitchen
Make and share this Columbia Bar & Grill's Grain & Cheeseburgers recipe from Food.com.
Author: BumblingBs
I got this recipe from a friend, it is a very popular Turkish/Middle Eastern salad.
Author: ahilgaz
This is a unique side dish that's perfect for a warm summer evening. I created this for RSC #7. Add as much or as little curry as you please. You can use a red bell pepper instead of green, but the green...
Author: Kree6528
Make and share this Roast Vegetable and Barley Soup recipe from Food.com.
Author: Wendys Kitchen
Originally from "Naturally Slim and Powerful"--one of two favorites that I'm saving before putting the book in the garage sale box. It's a nice hot comfort food that I would eat for dinner on its own....
Author: El Bee
Make and share this Cornbread Stuffing With Caramelized Onions recipe from Food.com.
Author: txh7232
Make and share this Red Lentil and Bulgur Soup recipe from Food.com.
Author: newmama
This was delicious! Try something new--Quinoa provides all essential amino acids and is high in protein, iron and the B vitamins. Find it in the health/grain section of the supermarket.
Author: Yogi8
A healthier take on lettuce wraps. These are delicious!
Author: megancs20
Serve these crispy crostinis with cheese or your favorite olive spread! Adapted from a spice website.
Author: Sharon123
This is a sweetish healthy side dish, or vegan main dish. Perfect for Thanksgiving. I use a packaged mix of the 3 grains but I suppose you can use what ever grains you like. I am going to try this with...
Author: Jozieo
This recipe was featured in an email that I received from Hungry Girl. It compared this HG recipe with T.G.I. Friday's Crispy Green Bean Fries. The HG version has 2 points whereas the T.G.I.Friday's version...
Author: senseicheryl
Make and share this Crispy Glazed Snack Mix recipe from Food.com.
Author: mightyro_cooking4u
I really like the way mashing some of the beans gives the soup a thicker texture. This freezes VERY well, just leave out the cheese.Let it thaw in the fridge, then microwave to heat. Add a Cheese and Herb...
Author: Kanzeda
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
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
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
Make and share this Fresh Barley Salad recipe from Food.com.
Author: Pamplemoussee
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
Make and share this Baked Barley With Shiitake Mushrooms and Caramelized Onions recipe from Food.com.
Author: dicentra
This tasty burrito filling is something like a chilli but is fantastic wrapped in a tortilla. When done, top off with your favorite burrito condiments, such as cheese, sour cream, grilled veggies, lettuce,...
Author: VegSocialWorker
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 Sausage and Spinach Couscous recipe from Food.com.
Author: AnnieS
Make and share this Wild Rice and Barley Salad recipe from Food.com.
Author: dicentra
Make and share this Creamy Cornbread Casserole recipe from Food.com.
Author: LIV2COOK
Make and share this West Indies Meat Rub recipe from Food.com.
Author: Millereg
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
Per request from every class I have ever made this for, here is a quick tabbouleh for your table. The one advance step is to let grain seeds sit in water on their own overnight before you make it, but...
Author: Chef Lindsay Williambrown
Make and share this Barley Stuffed Poblanos recipe from Food.com.
Author: MarlaM
These are best made fresh and served hot. The batter can be made in advance and refrigerated. However, if they are made ahead of time, then reheat in a stack of four, properly wrapped, in the microwave...
Author: kusum gupta
Make and share this Rosemary Garlic Lamb Steaks With Couscous - Mediterranean recipe from Food.com.
Author: ncardie
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
Make and share this Kasha and Orzo Pilaf recipe from Food.com.
Author: ratherbeswimmin
I used to make great big batches of these simple little bite sized corn bread shells for hors d'oeurves. You can fill these with chili and cheese, a little grated onion and pass on trays. Or, fill them...
Author: Penny Stettinius
This recipe is my own adaptation of a recipe in Graham Kerr's Best (a low fat heart-healthy cookbook). It uses quinoa, a grain that many of us in America have not yet tried. It stretches the beef and allows...
Author: Mister Lizard
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 Farmer Market Fresh Vegetable Soup recipe from Food.com.
Author: That is Dr House to
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
Make and share this Tabbouleh With Sorrel & Mint recipe from Food.com.
Author: JelsMom
Make and share this Gotta-Have-It Garlic Bread recipe from Food.com.
Author: Sharon123