Nice light salad with a punch of protein from the quinoa. I like adding chopped mango or small mozzeralla balls to the salad for added kick depending on my mood. Extra dressing is great for marinades or...
Author: kelseyangus
This is the perfect lunch or dinner recipe to help you get a great dose of veggies with added flavor and nutrients. Serve garnished with dried basil and parsley, more nutritional yeast, or another seasoning...
Author: Balanced Babe
My sister-in-law shared this recipe with me. The pumpkin and bulgar give it a thick, meaty taste. It's also very easy to make. I always freeze leftovers for another night.
Author: Hidesome
From Cooking Light. The recipe originally called for water, but I believe that broth adds a great deal of flavor. I use either chicken or vegetable broth. You can also make this with regular barley, but...
Author: duonyte
A great summer salad that's healthy and delicious. Throw in some cooked shrimp to make it into a meal.
Author: wader
These are very delicious, indeed! An incredible appetizer to tickle the appetite. From the Panera Bread Cookbook.
Author: Brandess
Make and share this Couscous With Chickpeas and Prunes recipe from Food.com.
Author: Kates Kitchen
Traditional flavor with minimum dietary impact. TIP: if you like crusty stuffing, remove foil the last 15 minutes of baking.
Author: iching53
This is one of my family's favourite soups....their's 'cause it tastes good, mine 'cause it's so quick n easy and the ingredients are usually always on hand.
Author: Stardustannie
Make and share this Cheese Grits and Corn Pudding recipe from Food.com.
Author: Barb G.
I found about 4 dumpling recipes in Zaar, but not quite the same as this one, and 3 attached to other recipes. If you are an uncertain cook, this is for you. It's very easy to make and for some reason...
Author: Zurie
I served this flavorful side dish with Recipe #408963 at a dinner party. It plated up so elegantly. This is a Ming Tsai recipe that was prepared on the Today show that I just had to try.
Author: CarolAT
Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.
Author: Anna Stockwell
Make and share this Goat Cheese and Rosemary Polenta recipe from Food.com.
Author: GoldsmithLissa
This Recipe #243689 gives four different ways to roast your poblanos.The chili's range in heat so taste a little piece if not to hot go ahead and add some pepper flakes if desired to the filling. Serve...
Author: Rita1652
This needs to be served piping hot, have polenta and mushrooms ready to go; as guests arrive. Create a spoonful bite-size bits as needed. What a delicious indulgence! You will need a lot of extra spoons,...
Author: Manami
Make and share this Bulgur Stuffed Cabbage recipe from Food.com.
Author: Mercy
From the Star Tribune, this is a hearty dish. Quinoa makes an interesting change from rice in the stuffed peppers.
Author: sunflame13
Fresh Mushrooms and barley star in this meatless tasty soup, onions, celery, and carrots make it a hearty favorite throughtout the year. The recipe comes Taste of Home, Light & Tasty.
Author: Barb G.
This recipe was demonstrated at the 2008 Pensacola Seafood Festival by Chef Jim Shirley of the Fish House Restaurant. If you don't like goat cheese, feel free to substitute any cheese that you like. I've...
Author: breezermom
This salad is sort of a tabouleh with lentils, adding extra elements of nutrition, texture and taste.
Author: Geema
Make and share this Mexican Bulgur Salad With Citrus-Jalapeno Vinaigrette recipe from Food.com.
Author: KelBel
The original recipe from the Boone Tavern hotel in Berea, Kentucky. I serve it annually on Derby Day. The Boone Tavern hotel is operated by the Berea College hospitality students, and has a lovely dining...
Author: SoChic
My mom used to make a similar recipe using leftover rice when I was a kid. Now, I make it with quinoa, since I prefer that grain to rice. This is becoming a staple in my bento lunch box these days. Note:...
Author: BluefrogJ
I made this for friends last evening and served it with an Italian Pot Roast and boy was it delicious! I did not have whipping cream on hand, and substituted 2% milk and it turned out great!
Author: Cook4_6
This combination of carrots and lentils is so tasty and the spices give just a hint of zing to this delicious thick "stick to your ribs" Soup Its so easy to make and freezes well
Author: JoyfulCook
This light, fruity, nutty salad is a nice change from potato or pasta salad as a barbecue side dish and is always popular at potlucks. I got it from the Silver Palate Cookbook.
Author: batifol
I love this recipe i dont usually eat soup but i thought up this recipe and gave it a go. i make it specially for my nephew who loves it.
Author: t_michalak
This recipe came from our local grocery store (Festival Foods). I made it for the family and it was a hit. I always make enough for two dinners worth. On the first night, I serve it soft. The leftovers...
Author: Julie C.
Make and share this Barley Corn Casserole recipe from Food.com.
Author: ElaineAnn
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
It sounds basic, but it is soooo good! Cook time can be rushed although slow cooking yields the bEsT flavor. I generally use baby portabello mushrooms when I make this.
Author: Atiekay
Make and share this Semmelknodel (Bavarian Bread Dumplings) recipe from Food.com.
Author: Member 610488
A delicious salad. The bulgur is cooked in chicken broth which gives it a hearty flavor. And the dressing is pungent and wonderful. All the veggies - tomatoes, carrots and cucumbers - blend in beautifully,...
Author: Jen
I love mushrooms and was really drawn to this recipe. I haven't tried it yet. It comes from the cookbook Moosewood Restaurant Cooks at Home, and I am posting it for the Zaar World Tour.
Author: MsBindy
I am an idiot. Last year I GLUED all my weight watchers recipes out of weight watchers magazines into an exercise book. Come this year when I am given not one but two recipe folders to hold snippets out...
Author: cakeinmyface
I have not heard of Quinoa before, but after I discover it, I fell in love with this unique grain. High in protein and fiber and it is very tasty! This recipe uses regular sugar or you can make it sugar...
Author: michEgan
This strawberry, lemon, spinach, feta, and quinoa salad is fresh, sweet, and filling. (Can be adapted to your favorites) You can adjust quantities to how much it looks like you need, or how much you would...
Author: Genevieve Le Roux
A friend of mine showed me the basic recipe for this salad. I have experimented with many different herbs, and so far it's been a hit every time. I have used salad burnet, lemon balm, garlic chives, and...
Author: KCCHICK2265
I have had a similar dish but rice was used as an entree/starter at a restaurant and this one looks good, from Super Food Ideas. To make vegetarian use vegetable stock.
Author: ImPat
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 recipe is from the King Arthur Flour website, one of my all time favorites. I've changed it a bit to make it more authentically German. It is a traditional Christmas bread.
Author: pammyowl
I got the idea for this from the Whole Foods recipe website, and, of course, added some extra spices to make it a bit more interesting. This was a great recipe to clean out the leftover quinoa, dried cranberries...
Author: Kozmic Blues
This is a fave in our household. Very hearty and warming on a frosty winter night. Affectionately known as 'hippy hotpot'. I chop the veges finely to ensure even cooking.
Author: VegeMight
My Aunt June departed this earth recently and will be sorely missed. She was well known for her hospitality and had a way of making everyone feel welcome. Everyone loved her macaroni salad. It never lasted...
Author: P.B.andJayne