I created this recipe myself from ingredients that I usually always have in my pantry. I tend to lean toward greek style dishes that contain tasty combinations of ingredients that are healthy & somewhat...
Author: Mary at Food.com
That's right, The Metric Jester has yet another barley recipe. This one is hearty, filling, and don't you know it tasty too.
Author: Metric Jester
Recipe found on EatingWell.com. No soak required, so no need to plan ahead!!! Worked perfectly for me. They state that you can keep the cooked wheat berries in the fridge for 2 days or you can freeze them...
Author: januarybride
Intriguing combination of quinoa, arugula, dried cranberries, avocado and grapefruit with a spicy dressing make this a snazzy side dish or lovely summer lunch main dish.
Author: Always Cooking Up Something
Make and share this Caribbean Curry Powder recipe from Food.com.
Author: _Pixie_
I've used this recipe that my sister-in-law found at allrecipes.com by Chef Rider and it's not only delicious but SUPER quick to make. The key is the bread flour =)
Author: MrsLJ
First time I made this I cut the recipe in half, thinking my family wouldn't be interested. I was trying to incorporate more wheat into our diet. I wished I had made the whole thing. I think it's yummy....
Author: charlie 5
"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
Make and share this Old Fashioned Barley Soup recipe from Food.com.
Author: Allyoop
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 traditional dish during Ramadan months especially. Translated this from Turkish so I apologize if the measurements are slightly off.
Author: evrimicoz
This is a Matthew Ford recipe from the Guardian's weekend magazine. Using barley makes a nice change from rice and it's good for you as well. If you want you can also add sautéed mushrooms or shredded...
Author: -Sylvie-
A refreshing twist on tabbouleh. This is my go-to recipe for so many occasions; potlucks, salads and lunches on the go. Every time I take it somewhere, someone asks for the recipe.
Author: LB
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 Low Fat Carrot Dog Treats recipe from Food.com.
Author: Paris D
This is a good one. I got it from a vegetarian cooking show. It has mushrooms, oatmeal, cheese, soy sauce and seasonings. You brown it in a skillet and then make a gravy from mushroom soup and sour cream...
Author: OceanLuvinGranny
Adapted from a recipe I found in a store magazine. I had these today and they were yummy, not to mention healthy. Quinoa contains 5g of protein, 3g of fiber and only 1g of sugar per 1/4 cup and its also...
Author: LizAnn
Make and share this Quinoa With Corn Scallions and Mint recipe from Food.com.
Author: dicentra
I have never tried these but they have been in a newspaper cutout in my cookbook since cheese was $1.69 and from the look of the chefs hairstyle that was sometime in the 70's. Recipe Source: Donna Lou...
Author: MigJ9063
I had a taste for lemon and cucumber, and this was the result!
Author: SAMJJ
This is an South African dish very popular at barbecues. It is very tasty and even little kids love it.
Author: maddy05 Vanderwalt
Make and share this Lowcountry Shrimp and Grits recipe from Food.com.
Author: celiavolpe
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
As any Southern girl will tell you, Real Southern Cornbread dressing is NOT ever used for stuffing or made with white bread! After perusing the very few Cornbread Dressings on the 'Zaar, I wanted to post...
Author: Queen B
Make and share this Quinoa En Salpicon recipe from Food.com.
Author: drhousespcatcher
I modified this from a recipe in the Costco magazine. The original called for quinoa but that was $11/lb. The recipe also called for serving this on a bed of baby spinach with cheese and avocado.
Author: sheepdoc
I grew up with Turkey and Dressing, stuffing was just foreign to me, until I became an adult, and while I can appreciate stuffing, nothing comes close to the dressing the women in my family made every...
Author: lindieb
This starter recipe was developed by a bakers school and it has worked very well for me. This uses skim milk because the homogenization/pasturization process not only blends the butter fat in but retards...
Author: bshemyshua
Make and share this Couscous With Spiced Chickpeas and Figs recipe from Food.com.
Author: CaliforniaJan
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 Cream of Quinoa Mushroom Soup recipe from Food.com.
Author: katie in the UP
I saw this recipe in a magazine and tried it and they were so delicious. i asked my kids after supper that if they had a choice to go out for burgers or eat these burgers at home which they would choose....
Author: Ettys Daughter
I saw this recipe in a Women's Health magazine, tried it, and absolutely fell in love with it. It's the perfect summer salad - super healthy, not at all heavy and really fills you up. It says that its...
Author: sweetstef
No, it's not really risotto, but it's really good and a whole lot easier! The color is gorgeous, too. A recipe from Ottolenghi's "Jerusalem", a cookbook with great recipes, not a loser in the bunch! The...
Author: zeldaz51
The following was cut and pasted from Kitchen Caravan (www.kitchencaravan.com): This is a very healthy vegetarian dish full of Mediterranean flavor. Freekeh is wheat that has been harvested while still...
Author: dogsandwoods
We love to make these ahead, wrap them individually in foil, freeze them in a plastic bag, then pull them out and bake them when we feel like having a hot lunch.
Author: Donna Matthews
Make and share this Moroccan Roasted Carrot and Chickpea Quinoa Salad recipe from Food.com.
Author: dicentra
Make and share this curried olive canapes recipe from Food.com.
Author: stephanie
Make and share this Orange Scented Couscous recipe from Food.com.
Author: ellie_
From Cooking Light. Per serving: 495 calories, 15.7 g fat, 15.8 g protein, 73.8 g carb, 7.9 g fiber, 0 mg cholesterol.
Author: ratherbeswimmin
This recipe comes from the Weight Watchers website but I had to share it here because it's absolutely fabulous. The combination might seem a little strange but it was an instant hit with my family and...
Author: Vraklis
I made this recipe the other day, instead of using rice , I used Couscous, and it was really good. Basically it is cooked the same as the lentils and Rice Recipe (Mujadarah) only subsituting couscous for...
Author: Hommus
A Middle Eastern themed dish. Can accompany lamb, fish or chicken- basically anywhere as a substitute for cous cous. Quinoa is gluten free. Serves 4 as a side dish.
Author: Jubes
Make and share this Bulgur Wheat Salad - Turkish Style recipe from Food.com.
Author: Nye McClelland
Make and share this Steamed Lentils With Saffron recipe from Food.com.
Author: Charlotte J
This is the recipe I've been waiting for my whole life! I got this recipe from Peter Reinhart's book Artisan Breads Every Day. I have never found a cracker recipe that I've been happy with before this...
Author: PAUL P.
Here in Georgia we hardly recognize breakfast without a side of hot, buttered grits. Here, with the addition of garlic and cheddar they look more like dinner. This casserole is great for brunch or a casual...
Author: Cinnamon Turtle
Couscus is a super-quick side dish. For only a few minutes of extra effort you will get a much better flavor. This came from Marcus Walser in Cook's Illustrated. It was recipe of the week in The Week magazine....
Author: Kumquat the Cats fr