Make and share this Oyster Dressing to Die For recipe from Food.com.
Author: KathyP53
I needed a nourishing and complete meal-in-one that I could take with me on the go. I prepare this the day before I travel and put it in the fridge overnight. It has a great flavor that, when left to sit...
Author: Buckwheat Queen
Make and share this Bulgar, Red Pepper, Cucumber, and Feta Salad recipe from Food.com.
Author: Engrossed
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
Make and share this Green Split Pea & Barley Soup recipe from Food.com.
Author: Dancer
Make and share this Vegan Butternut Squash Thai Curry Crepes With Coconut-Ginger-Pea recipe from Food.com.
Author: Vegan Courtney
From Cook's Country. You can use medium grind cornmeal, as they are different names for the same things. Don't use instant polenta.
Author: kitchenslave03
This is a recipe I came up with after looking at a few other recipes and not finding the perfect combination for what I wanted. This uses a rice cooker so please make it easy on yourself and buy one if...
Author: Kameron
I got this recipe from Yahoo! Health. It was posted there by miavita. This was very tasty and a nice departure from rice or pasta and a great way to eat whole grains. My husband will not eat beans, so...
Author: Tarbean
Make and share this Couscous With Spiced Chickpeas and Figs recipe from Food.com.
Author: CaliforniaJan
Make and share this Vegetable Two-Grain Casserole recipe from Food.com.
Author: ratherbeswimmin
A very easy salad and a nice twist on the usual cranberries-pecans salad with contrasting flavors and textures. Nice in the fall/winter with a bowl of pumpkin soup!
Author: sarahmagali
I am always on the lookout for unique couscous recipes. It's so easy to make but DH thinks it's bland. I saw Giada make cakes one day with the couscous so that inspired me to create my own. This was a...
Author: Penny Stettinius
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 is a great vegetarian option to pasta salad. Great summertime recipe to accompany BBQ chicken or grilled meat.
Author: LizzyBean
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
Plain cooked wild rice from Kuhn Rikon's instruction manual (15 psi cooker), when you have taken the time to pre-soak the wild rice. Kuhn Rikon strongly recommends cooking at LOW pressure (8 psi) as if...
Author: KateL
This is not a traditional Turkish Kisir, but the best I can do with the ingredients available in local stores. The salad is simple, and it's good for a light summertime meal.
Author: MissLinguist
Make and share this Moroccan Roasted Carrot and Chickpea Quinoa Salad recipe from Food.com.
Author: dicentra
Yum! Red bell peppers stuffed with polenta, chiles, and cheese! Add in a little cream and you have a dish you will love! Adapted from Southern Living Magazine, July 2004
Author: Sharon123
Vegetarian burger just like the meat burger in the Windy City. Its great with Red Pepper Aioli (recipe included).
Author: Skippy BW
Simple, easy to make - and delicious. My family calls this one "slop" too - because it's not a casserole that holds its shape when served. It comes out in a sloppy scoop, onto the plate. But, even though...
Author: SweetChef
Make and share this Moroccan Mushroom Couscous recipe from Food.com.
Author: Rita1652
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
Quinoa, pronounced "keenwa," quadruples in size when cooked yet stays crunchy and nutty. This recipe (which I've not tried) adds a variety of colors of bell pepper to the quinoa for the effect of confetti....
Author: Debs Recipes
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
Make and share this Hearty Mushroom Barley Soup recipe from Food.com.
Author: Dancer
I love wheat berries in salads and have been posting some recipes. I believe this one came from "Country Home Magazine" but I'm not sure as the name is no longer connected to it. This one I have not made,...
Author: Garlic Chick
got a similar recipe in my email, it reads : "Quick-cooking barley replaces rice in this classic Caribbean combo. Barley is rich in soluble fiber and makes a good whole-grain choice because it is digested...
Author: chia2160
My friend from Ecuador made it for us and I tried to replicate it with much success. It's now one of my favorite soup to make. If you like a creamier soup, you can make it with 3 cups soy milk and 1 cup...
Author: Dina Cohen
I found this in a flyer from Safeway, a great salad for lunch, you could cheat like I did and use chargrilled zucchini from a jar.
Author: Mandy
Not your usual stuffing! The sweetness of the pumpkin bread is offset by the savory taste of the various herbs. Go on, dare to be different this Thanksgiving! From allrecipes.com submitted by Ibby.
Author: yooper
Not your usual Tabbouleh, this salad merely has a similar consistency and shares some common ingredients with its authentic cousin. It has a lot of crunch thanks to the apple, radish and walnuts, and involves...
Author: magpie diner
Make and share this Couscous Salad With Cinnamon Vinaigrette recipe from Food.com.
Author: Blue Plate Special
I learned this from my MIL who is a Portuguese Jew. I never got the exact recipe so have put together my own version of her recipe. I think mine is quite delicious!
Author: YiddesheMamala
Make and share this Crispy Glazed Snack Mix recipe from Food.com.
Author: mightyro_cooking4u
This will seem like a lot of ingredients, but it's not as much work as you'd think. It is a great dish to prepare in hot weather - virtually no cooking involved! From The blessed Barefoot Contessa.
Author: Kishka
This is hands down my favorite basic way of preparing quinoa. The Incas called quinoa "the mother of all grains" and I think it is such a nutritious and under used grain. Since it contains a balanced set...
Author: dimply dots
This fruity Bulgarian dish is from Silvena Rowe who is a UK tv Chef of Eastern European heritage. She is really interesting to watch as she is always creating dishes that are unique for UK chefs.
Author: Sarah_Jayne
Dig into this classic Stuffed Poblano Peppers recipe! Stuffed Poblano Peppers feature chicken, cheese and chunky salsa and are hot, melty and delicious!
Author: My Food and Family
Make and share this Green Tomatoes Parmesan recipe from Food.com.
Author: Barb G.
A recipe from Veganomicon: The Ultimate Vegan Cookbook. They suggest making the quinoa aspect a day or two in advance, store it in the fridge, and you'll be able to put this stir-fry in a snap for an easy...
Author: WiGal
Soups are my very favorite thing to cook! Many great soup recipes have been collected over the 57 years I've been cooking.....and this is one of the best. It is easy and the catsup gives it a unique taste...
Author: NoSpringChicken
Make and share this Quinoa Pilaf With Dried Fruit and Pecans recipe from Food.com.
Author: ratherbeswimmin
Everyone really enjoys this salad; it features wild rice, chicken, and cashews along with plump juicy red grapes. Besides wild rice, the real star of this salad is the dressing that uses curry powder to...
Author: Scott Newell
We call for semi-pearled grains because they cook more quickly and have a roughened-up texture that helps them soak up the dressing. Browning them first deepens their flavor.
Author: Ignacio Mattos
Make and share this Mexican Bulgur Salad With Citrus-Jalapeno Vinaigrette recipe from Food.com.
Author: KelBel
This pork tenderloin dinner comes together fast, but is packed with the bright flavors of citrus and dill. Peas and lightly blistered tomatoes add sweetness while feta cheese adds tang to the farro and...
Author: Katherine Sacks