This is my favorite granola bar recipe. No high fructose corn syrup. Doesn't take too much effort or time - which is good, because they go quickly!
Author: Cooklikean Italian
Make and share this Fresh Herbed Barley Pilaf recipe from Food.com.
Author: dicentra
This is as prepared by White House Chefs, Walter Scheib III and Roland Mesnier. It is a highly flavorful stuffing with the chorizo and the sundried tomato sending it over the top.
Author: tara portee
After tasting a really bland version of this soup made by a friend's dad, I set out to find or make up a tasty version. Here is the result. You won't be disappointed.
Author: DeSouter
This is from the December 2006 edition of Sainsbury's magazine. It is outstanding! The recipe is for 12 servings but I adjusted it to 150g couscous to 250ml of boiling water for two very generous servings....
Author: HappyBunny
Make and share this Fresh Spring Onion and Quinoa Risotto recipe from Food.com.
Author: That is Dr House to
This is a perfect starter dish. I would replace this with a salad any day. I take advantage of prepared polenta cut into slices to make it a bit easier. Fresh tomato and basil make this a perfect dish....
Author: SarasotaCook
This is an appetizer served at Bahama Breeze's. Found this recipe on their online site and posting for ZWT Caribbean region.
Author: diner524
The Tweed is just one of the great salmon rivers of Scotland. This method of preparing salmon comes from Edinburgh, where it is served with 'bashed neeps' or 'tatties'.
Author: Millereg
I got this recipe with my Mastercook program. Apparently it originally came from Cook's Magazine, June 1990. Bulgur makes a tasty change from rice. I serve this either a leafy green vegetable or a tossed...
Author: Folk Dancer
I saw this on a cooking blog website and after having bought way more butternut squash than I needed, it seemed like a great solution. It's really good; the roasting of the squash brings out its flavor...
Author: VeggieHippie
My version. There are others posted. I find this salad incredibly tasty. If you'd like to try it there is one VERY important caveat - do not stint on the quality of your ingredients. (Garbage in garbage...
Author: Kumquat the Cats fr
This recipe is straight from the Post Punk Kitchen: http://www.theppk.com? Creator Isa Chandra Moskowitz is a genius! This is a stunning centerpiece ideal for Thanksgiving or any other meal where you want...
Author: Wish I Could Cook
Make and share this Chickpea, Bulgur, and Tomato Pilaf recipe from Food.com.
Author: dicentra
Gruenkern/Spelt is a member of the wheat family and makes a delicious soup. When I was a very little girl I would cross the street to my (adopted)Grandparents' house and eat their delicious Gruenkern Suppe....
Author: mandabears
Bulghur is rich in B vitamins and iron. Serve this with Imam Bayildi. This recipe is posted for Zaar World Tour 2005. I've not tried it yet. I found it in a Moosewood cookbook.
Author: MsBindy
We ordered out soup the other day and it was mushroom barley soup - I got 2 slices of mushrooms - my co-worker and I stood there - whats this - and there where peas in my soups whats up with that - well...
Author: Ravenseyes
Light summer fare with a Middle Eastern touch. Fresh seasonal or regional vegetables can be substituted. For a more authentic flavor, double the garlic and/or cumin. Falafel can be cooked ahead of time...
Author: MATTHEWF335
Make and share this Kasha and Orzo Pilaf recipe from Food.com.
Author: ratherbeswimmin
Make and share this Mediterranean Couscous by Dr Andrew Weil recipe from Food.com.
Author: Sarah Chana
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 Farro Pilaf With Balsamic Cherries recipe from Food.com.
Author: Paris D
This cheese and nut loaf is rich in taste and is every bit as satisfying as your favorite meat loaf.
Author: Geema
Quinoa has a light, fluffy texture when cooked, and can be used as an alternative to white rice or couscous in most dishes. The arugula has a rich peppery taste, and has an exceptionally strong flavor...
Author: slmcm
Whenever I have left over ham, I'm sure to make this main dish salad. Once I start to eat it, it is so hard to stop!!!
Author: S.E.
The quinoa adds such a fun texture, soaking up all the flavors and goodness of this chili. It's also loaded with kidney beans, black beans, tons of veggies and just enough lime juice to give you a subtle...
Author: Sharon123
Make and share this Lemony Millet Pilaf recipe from Food.com.
Author: sprinkledpink
Found this on thezenkitchen.com. According to the poster, "I was recently in a hole-in-the-wall Argentinian restaurant and spotted an interesting bit of artwork. On one of their walls was a framed recipe...
Author: ThatSouthernBelle
A Simple Yet Inspired Creation of mine to go with almost any Tagine. I Was making a Tagine from a cook book, and they paired it with plain polenta. I thought I might give it a little kick to add some Character...
Author: NH Jon
This is mom's awesome summer salad that everyone loved in the summer.
Author: pzeitoun
Make and share this Couscous Stuffed Roma Tomatoes With Pine Nuts recipe from Food.com.
Author: Melanie B.
This is a great side dish which is a staple in South African homes. It is a quick and easy substitute for mashed potatoes, and is great with barbequed meat - braaivleis. Sheba is a rich tomato gravy which...
Author: Debbie Boere Vrou
For the RSC#10 contest I have adopted the traditional rice risotto method of cook... whereby you add hot broth a little at a time until the rice or barley is cooked. Adding mushrooms, carrots, and chicken...
Author: SkipperSy
Make certain to use only pearl barley for this. This can also be made on top of the stove. The mixture will thicken even more upon standing or refrigeration. My family loves this dish, it's a nice change...
Author: Kittencalrecipezazz
I've been collecting yummy-looking vegetarian recipes that I want to try :) This one's from Gourmet magazine, May 2003.
Author: kellymbrown
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
This tabouli recipe is different. Instead of using bulgur like traditional tabouli, this recipe uses quinoa. It is a grain that is available at health food stores. It looks and tastes better than bulgur....
Author: SYNEVA B
Lentils are very much enjoyed in Greece and are often combined with pasta or rice or eaten cold in simple summer salads. Cooking time is marinating time.
Author: CaliforniaJan
Tired of rice as a side dish, try farro a nuttier, chewier, just all around more interesting choice! Once you have it you'll make it often. May be the oldest cultivated grain, farro (Triticum dicoccum)...
Author: Rita1652
My family loves this soup and requests it often --- use only pearl barley for this, you can use leftover turkey in place of chicken. This soup gets thicker if left overnight in the refrigerator, so you...
Author: Kittencalrecipezazz
This is a recipe that I got from Bon Appetit. I just could not believe how good this was! I've always been a fan of grits, but this recipe has just taken them to a whole new level.
Author: MizEmerilLagasse
From March 2011 issue of Canadian Living magazine. It's delicious and hard to mess up. I've used brown rice instead of quinoa and it works. I do not normally eat green beans but in this I do. I can not...
Author: Karen Robinson
From: "Whole Grains Every Day, Every Way" by Lorna Sass. "This refreshing grain salad has a Middle Eastern feel. Serve it with whole-wheat pita bread for a pleasing light lunch."
Author: Engrossed
Make and share this Spelt Berry (Farro) Salad With Cranberries and Hazelnuts recipe from Food.com.
Author: zenveg