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
I love wheat berries and am posting a few recipes from books, websites and friends on Zaar for everyone's use. This one came from "everyday food storage" website. This is my version. Plan ahead, wheat...
Author: Garlic Chick
Make and share this Hearty Mushroom Barley Soup recipe from Food.com.
Author: Dancer
This is the meatloaf that I grew up on, and is pretty much the only meatloaf my friends and I will eat. Our family believes that less is more when making meatloaf so there is nothing strange in it that...
Author: MsLizze
This recipe was featured in an email this morning from Weight Watchers. This and lots of other recipes can be found at the www.weightwatchers.com website. Was POINTS® Value: 18 Now POINTS® Value: 7 Servings:...
Author: senseicheryl
Make and share this Quinoa, Spinach and Walnut Stir Fry recipe from Food.com.
Author: ellie_
A nice change to having rice or potatoes. Serve as a vegetable side or warm salad. For a gluten-free diet use a suitable stock (I use Massell brand)
Author: Jubes
This is a traditional dish during Ramadan months especially. Translated this from Turkish so I apologize if the measurements are slightly off.
Author: evrimicoz
In the summer, the horses start kicking their metal windbreaks before our 6:00 A.M. dawn and I will work until noon; long hard days. I love grabbing my 12" cast iron skillet and filling it with my version...
Author: Noche
i don't know where this recipe came from, i had it scribbled on paper. but it is a nice side dish to any grilled steak. prep time doesn't include time for cooking the barley
Author: chia2160
Make and share this Creamy Polenta With Mixed Greens recipe from Food.com.
Author: Geema
In this recipe you can also try using other type of shredded cheese :) These are crispy. You don't need to add in the sesame seeds if you don't want to. (original recipe has 2 teaspoons of sesame seeds...
Author: EasyBakeUltimateOven
Legend has it that these were first made on the blades of weeding hoes.Serve these white cornmeal cakes flecked with green onion with any fried entree, grilled meats or barbeque. From a September 1986...
Author: Leslie in Texas
This hearty, warm side dish can be made with the cheese incorporated into the polenta or the polenta can be spooned atop a portion of the cheeses, so that as they melt they form a liquid center. This is...
Author: NcMysteryShopper
This is a traditional recipe from the Piedmont region of Italy. I usually get my buckwheat from a European market, but I have seen it in regular grocery stores near the specialty rices.
Author: threeovens
Be sure to roll the meatballs firmly into the millet so that the tiny grains don't fall off during frying.
Author: Anissa Helou
From April Ashcroft's book titled "Whole Food Goodness." You can grind the oats in a coffee grinder or probably a Magic Bullet or something.
Author: Anabanna
Make and share this Popcorn With Rosemary Infused Oil recipe from Food.com.
Author: Barb G.
This came off a news program. It is the simplest batter you can make and it works. The best part is you can spice it as desired.
Author: John Sauerbeck
From the Star Tribune, this is a hearty dish. Quinoa makes an interesting change from rice in the stuffed peppers.
Author: sunflame13
Make and share this Great Grandma Pady's Traditional Chex Party Mix recipe from Food.com.
Author: helloworld10
I got this off the back of a box of cereal and we tried it and loved it. Even my toddlers gobble it up!
Author: Ginny Ax
Stolen from http://aroundthetableri.blogspot.com/2012/02/cheesy-quinoa-mac-cheese.html ... Put here for nutrition facts and safe keeping!
Author: likethebird
This is a popular dessert item on their menu. These are very tasty and make up a bunch! From Copykat.com (http://www.copykat.com)
Author: JustaQT
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
I love polenta. Like it fried with maple syrup for breakfast. Like it with lemon pepper & a bit of butter, oh I could go on and on. But making it on the stove top was always plop plop burn burn, this way...
Author: L DJ3309
Parathas are an Indian unleavened bread and an integral part of many Indian meals. Any subzi (vegetable) or curry dish can be fabulous when accompanied with fresh, hot parathas. Try this recipe. It'll...
Author: jas kaur
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 salad is healthy, hearty, and absolutely delicious. It gets better as it sits, so I try to make it the day before I serve it. Stores well. Makes a nice light summer meal, or a different accompaniment...
Author: P48422
A large bag of lemons, and the mint right outside the kitchen door inspired me to create this dish.
Author: Ben S.
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 Vegetable Two-Grain Casserole recipe from Food.com.
Author: ratherbeswimmin
Quinoa is native to Peru and much like wheat with a subtle nutty flavor. It adapts well to a wide variety of seasonings and will be wonderful in this risotto. To serve as a main dish, double the portions....
Author: Cookin Mommy
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
Make and share this Bulgur Stuffed Cabbage recipe from Food.com.
Author: Mercy
Make and share this Morrocan Couscous With Green Beans recipe from Food.com.
Author: PanNan
I learned how to harvest wild rice last fall and enjoy recipes to use the nutritious grass. This is a filling, flavorful dish.
Author: Stacey
This is my favorite. To serve, spoon directly from the soufflé dish or for a spectacular presentation, bake in an 8 inch spring-form pan and unmold. Experiment with a variety of different greens. If frozen...
Author: Olha7397
This is my favorite hamburger casserole. I like to serve it over the top of garlic mashed potatoes. Don't let it's unusual ingredients stop you from trying this--it is wonderful!
Author: Mysterygirl
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
Kasha boasts a wonderfully nutty flavor when toasted. You can buy it already toasted. If you buy the untoasted variety, toss it lightly in a dry skillet over medium heat until it colors. Hearty, but not...
Author: Rita1652
I love this recipe because it it easy & you don't need to stuff it in the bird. I have a few folks in my family who think stuffing the bird is gross. This makes them happy. It is a very modified version...
Author: Gail2293
This recipe is simple, refreshing, and easy to adapt to suit your specific tastes!
Author: sep72fendr
These Korean bibimbap-inspired grain bowls are brimming with bright vegetables and spicy, flavorful steak. Pear juice, a traditional ingredient in Korean barbecue, helps to tenderize and caramelize the...
Author: Rhoda Boone