Make and share this Couscous With Pistachios recipe from Food.com.
Author: AngelbabyConfections
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 is one of my favorite salads, and it's easy and super, super healthy. Measurements are approximate.
Author: Glitterhoof
Make and share this West Indies Meat Rub recipe from Food.com.
Author: Millereg
Barley, a grain of the grass family, was the first cereal cultivated as a food for man. Tossed with vegetables in the Provencal style, its allure stretches across the ages. This is a great way to add more...
Author: Sharon123
Make and share this Mediterranean Grain Salad recipe from Food.com.
Author: rbrynsaas
I got this recipe from the Milwaukee Journal Sentinel. It makes 5 main meal servings, but 10 servings as a side dish.
Author: pkquilter
Make and share this Pine Nut Barley Bake recipe from Food.com.
Author: Chicagopm
a variation on tabouleh salad, this keeps well for a few days in the fridge. add some chick peas for a one-bowl light lunch.
Author: melon cake
Make and share this Saffron Roasted Vegetable Couscous recipe from Food.com.
Author: kelly in TO
This recipe is based on one from Didi Emmons' cookbook, Vegetarian Planet. The intro says, "Like many things, tabouli is much better when made at home than when store-bought. This is because store-bought...
Author: mersaydees
Combining spicy and cooling ingredients for a festive main dish shrimp salad served on bulgur and ringed by avocado relish. Formalize the presentation by molding the shrimp and rice (in a rice mold or...
Author: KateL
Good anytime, the cranberries and pumpkin seeds in this dish will brighten up your Thanksgiving table. The sterols and zinc in the pumpkin seeds help your immune system for the cold winter ahead. The earthy...
Author: Katzen
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
My Grandfathers recipe for Thanksgiving Dressing. The stock in this recipe is made from the Turkey or chicken stock, onion, giblets, celery, salt and pepper (to taste), and oysters. You can leave out the...
Author: Swordbreaker
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
I not only love oatmeal, I appreciate its nutritional benefits as well. It occurred to me some time ago, given that good oatmeal tastes wonderful right out of the pot, that confining oatmeal to breakfast...
Author: Karen in Gotham
This is a versatile dish that can be prepared as stuffed peppers, as stated below. I'm the sort that doesn't finish much of the pepper shell, so to make it easier to eat, I like to dice the peppers and...
Author: Nourished Homestead
A beautiful and light take on a fall salad. The tastes mix well together and it can be served hot or cold. I like to pair it with Dijon-crusted salmon!
Author: jrsolger
This is a very different take on dressing/ stuffing. you could even do a southwest themed thanksgiving!
Author: GingerlyJ
Plain Paratha is bread which is mostly served in Breakfast. It can be served with any main course. The recipe source is jaypuri.blogspot.com
Author: cook334446
This recipe is incredible! It's perfect for parties, romantic dinner or any other time you're craving something yummy!
Author: Regina Marie
Make and share this Artisan Gluten-Free Flour Blend recipe from Food.com.
Author: YummySmellsca
The Coral Tree Cafe offers "honest to goodness healthy and organic California-style cuisine in a casual indoor/outdoor atmosphere" located in and around Los Angeles, California. This is an adaptation of...
Author: threeovens
Here are oatmeal raisin cookies-just the way your chocolate lovers like them! (Conversely: chocolate cookies the way oatmeal-raisin lovers like them!)
Author: My Food and Family
Make and share this Spicy Couscous With Mushrooms recipe from Food.com.
Author: Norahs Girl
Make and share this Wheat Berry Salad With Tomatoes and Zucchini recipe from Food.com.
Author: zeldaz51
From Baltimore Style magazine, March/April 2005, Chef Damon R. Hersh, Louisiana restaurant in Fell's Point, Baltimore. Shrimp and grits is a low-country dish that's been around for a long time. This recipe...
Author: Raquel Grinnell
This is a popular Middle Easter bulgur salad. Adapted from thegutsygourmet.net. Posted for ZWT 6 2010.
Author: PanNan
I love corn bread salad. The texture almost reminds me of a tabouleh salad but this has lots of flavor and spice. It is unique and makes a great side dish which people really enjoy but have no idea it...
Author: SarasotaCook
Make and share this Flax and Mango Cold Soup recipe from Food.com.
Author: yewoinfamilycooking
This is a wonderful summer salad, quick to prepare, and doesn't heat up the kitchen. The salad serves 4 as a meal or six as a side dish. The tumeric makes it a wonderful golden colour.
Author: peleegal
I created this recipe when I ran out of pasta and needed to make a quick salad for a potluck. This versatile recipe has become one of our favorites for taking to picnics and for eating after a workout....
Author: Annita
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
This recipe uses quinoa instead of the traditional cracked wheat, and it has a lighter texture which I like. It also uses less olive oil than other tabouli recipes.
Author: hotdishmama
I love a great Panzanella Salad. I've made this several different ways, but this recipe is the one that seemed to get the best reviews when I served it.
Author: Melanie B.
You'll never eat boring focaccia bread when you have this recipe in your cookbook! Choose one topping from each category and you have 125 combinations! Use my Recipe #221678 #221678 for the base, and you're...
Author: Debber
These chewy yet somewhat flaky crescent rolls will be the hit at your next gathering. I guarantee it!
Author: Broke Guy
Easy and needs no attention to stay moist for a long time. While guests eat casually on no schedule, like for an open house.
Author: barbaja w.
This was derived from having a mega bunch of sunflower seeds. I love spreads and pastes to add flavor. If you want more garlic, feel free to add more. I use on toast points, rub on chicken, crackers.It...
Author: Montana Heart Song
Make and share this The Bestest Cheezie Sauce! recipe from Food.com.
Author: Sharon123
This soup is so flavorful the first bite made my husband moan. It is chocked full of veggies with every bite. My kids eat every last drop, and often ask for more. Each taste is full of flavor, no one would...
Author: PrincessSarahNP
Make these noodles last for a soup. Remove any vegetables and meat that may be in the base before boiling it to cook the noodles. After cooking the noodles put everything back in the base and heat for...
Author: littleturtle
This yummy, whole grain and protein-rich salad is a great lunch, side dish, or potluck item. It can be eaten warm or cold, alone, or on top of a mixed green salad with tomatoes.
Author: thamesarino
I love pistachios, as well as quinoa, which is why I was drawn to this recipe. It makes a nice side dish. From VT May/June 2006
Author: Annisette
I did it ....I jumped on the quinoa bandwagon!! I was so inspired by a recipe I had seen on Food Blogga and I used this recipe as a way to introduce myself to the quinoa (KEEN-wa). Quinoa has a nutty flavor...
Author: Everything Tasty Ki