Farro replaces the traditional bulgur in this refreshing salad. This makes 4 side dish servings or 2 main dish servings. For best flavor, allow 3 to 4 hours for the flavors to blend before serving.
Author: Kim's Cooking Now
This recipe is another Lucy Waverman recipe from Food and Drink Magazine. She says "It's good luck to have 7 vegetables in a CousCous Dish". Hmmm....maybe coriander is the 7th veggie? So I guess this will...
Author: Leslie
Make and share this Quinoa With Chickpeas and Spinach recipe from Food.com.
Author: FrVanilla
This is a wonderful side dish that me mum (my English mother-in-law) has prepared for us twice now upon visiting. Some of the last batch is still in the fridge as I write this, and I can't stop nibbling...
Author: PrairieHarpy
Make and share this Polenta with Blue Cheese recipe from Food.com.
Author: Rita1652
The garlic onion stack turned out to be one of the number one selling appetizers at Johnny Garlic's restaurant, owned by Guy Fieri. This is from his cookbook, Guy Fieri's Food. Guy says this isn't difficult,...
Author: Sharon123
This crust is made with Indian Roti flour for perfect crispiness every time. My cousin works at Pizza Hut and he still thinks my pizza's are the best! Prep time includes time for the dough to rise, don't...
Author: Trisha
These croutons are brilliant sprinkled over gratins and salads, also soups and panzanella salad. From Chef Yotam Ottolenghi and posted in The Guardian
Author: Sharon123
This came from Paula Deen's show, Paula's Home Cooking. It is very good. It has a different taste than just regular cornbread.
Author: mightyro_cooking4u
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
Pearl (Israeli) couscous is more like barley in texture, and takes a little longer to cook. Look for it in the ethnic section, or in the pasta section of larger supermarkets. Try to find the "instant"...
Author: Outta Here
A lovely quinoa dish with just the right mix of fruit and vegetables. Serve this as a side or in your packed lunch.
Author: Anonymous
This recipe goes with fish entrees, has a delicious lemon zip and is easy to make! From Cooking Light.
Author: CaliforniaJan
This is from Cooking Light. For an extra kick, substitute 1 finely chopped poblano chili pepper for the green bell pepper and add the red pepper.
Author: Matt and Aimee
This is a modified (healthier) version of a risotto recipe I found in Bon Apetit Magazine. My boyfriend says it tastes like something from a nice restaurant down the street. I'm posting it here for safe...
Author: Punahouteach
Polenta is a staple of Northern Italy. In this dish, it is combined with grated zucchini and cheese, then baked in the oven.
Author: ratherbeswimmin
These are very delicious, indeed! An incredible appetizer to tickle the appetite. From the Panera Bread Cookbook.
Author: Brandess
This is a great couscous recipe with lots of vegetables. If you are not vegan, you can add some feta cheese to the recipe, but it tastes great without. I often make it for potlucks or parties.
Author: kfeg4321
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
This is a delicious meal that is very similar to a risotto. It is particularly good in the summer when fresh ingredients are readily available. It's an old recipe that I've tweaked as I've made it. For...
Author: Shuzbud
Love couscous? Then this one may be for you. A fluffy bed of semolina topped with a rich wintery stew of squash ahd tomatoes. What's not to like? Described as a side dish, this would be a great meatless...
Author: justcallmetoni
From Huey's Kitchen. This vegetarian dish will feed 6 to 8 as a main with a salad on the side or could be a side for about 12 people.
Author: ImPat
This has the creamy texture of risotto without the constant stirring. Use only ISRAELI couscous, which is larger than regular couscous. (Can usually be found in ethnic section of grocery store)
Author: Outta Here
I had a taste for lemon and cucumber, and this was the result!
Author: SAMJJ
No squash? No problem. This rice bowl can handle all sorts of roasted vegetables (and, for that matter, can be made with all kinds of grains). But the curried yogurt? That's crucial.
Author: David Tamarkin
While searching for something to whip together for dinner, and as a way to use up a bunch of fresh herbs I had on hand, I came up with this recipe and was extremely pleased with the results! I've made...
Author: Sarah Agrella
Everyone will love this fresh Thai salad recipe.
Author: Kacey Taylor
Make and share this Quinoa "rice" Pudding recipe from Food.com.
Author: Mommy Chef 27
Make and share this Bulgur Salad With Pine Nuts and Raisins recipe from Food.com.
Author: MarBear
Delicious! Flavors similar to Jumbalaya, this is a really nice side dish, or even a main meal for two.
Author: CHRISSYG
I love Quinoa. Its a wonderful grain and so healthy for you. You could use the light coloured Quinoa in this recipe if you don't have the red. For this recipe I bought a box of Quinoa and it was already...
Author: Chef Joey Z.
This recipe is from a California Pizza Kitchen cookbook and is delicious. It has NO FAT and is vegetarian...perhaps even vegan. Try it...you'll like it. The recipe calls for a large pinch of cumin, but...
Author: Shelly Morton
I just threw this together one day and now I make it pretty frequently. It's hearty, but not heavy, so very good for a quick lunch. Crimini mushrooms are the same thing as baby portabella, you can use...
Author: Spice Princess
Make and share this Bulgur Wheat With Veggies recipe from Food.com.
Author: Mysterygirl
Make and share this Bulgur Wheat Salad - Turkish Style recipe from Food.com.
Author: Nye McClelland
This couscous makes a delicious accompaniment to lamb tagine and any other Moroccan style spicy dish. If you halve the recipe, it will feed 3-4 people very generously. From BBC Good Food.
Author: English_Rose
I bought Hubert Keller's Burger Bar cookbook and decided to skip right by the fattening yet delicious beef burger recipes and try a garden variety. I made a few slight adjustments to accommodate my own...
Author: Diet It Up
Kufteh (Persian), köfte (Turkish) and kibbeh (Arabic) are round, walnut-sized patties usually made from pounded meat but sometimes from fish or vegetable pulp, which then is mixed with fine bulgur, herbs...
Author: blucoat
This bulgur salad is a lemony middle eastern treat! Bulgur is parboiled and dried wheat; soaking it in hot water is all the preparation required.
Author: NIBLETS
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
My first time using quinoa, I'm embarrassed to say, but it most certainly won't be my last... particularly if future endeavors with it taste THIS good. I'm so sold on this recipe, I can hardly stand it!...
Author: Sandi From CA
This recipe came in one of my Weight Watchers flyers and once I was able to find the Farro I gave it a try. I enjoy healthy grains and is a protein rich grain with a nutty flavor, slightly chewy. And only...
Author: Bonnie G 2
These rolls are just like from the bakery. Make the dough in a bread machine, then cook buns in the oven. Taken from: Washburn, D. Butt, H. Canada's Best Bread Machine Baking Recipes. Robert Rose Inc.,...
Author: Ashalea
If you own a rice cooker this is a unique way to prepare a main dish or use this as a side dish. Can also be done on the stove top in about the same time.
Author: Tebo3759
Ready, Set, Cook! Reynolds Wrap Contest Entry. Unwrap these flavorful tamales to discover the surprise filling - a flaky, perfectly cooked tilapia fillet. The tilapia is surrounded with chile pepper cream...
Author: blazes
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
New Orleans is called the Crescent City because of the crescent curve the Mississippi river makes there. These seasoned croutons are from Chef Emile Stieffel. You may, of course, lessen the "heat" by cutting...
Author: BarbryT