Make and share this Lemon and Parsley Couscous recipe from Food.com.
Author: Sonya01
Make and share this Boston Market Stuffing - Copycat recipe from Food.com.
Author: senseicheryl
I just added this recipe to my lunch menu. They loved it. I hope you do too!
Author: Anthony
Recipe courtesy of "Hunt's". Seeing as DH and I LOVE pesto, I look for all kinds of ways to use it. This side dish would go great with grilled chicken,...
Author: MrsKnox2016
Enhanced flavor with the roasting of the spices, this is quick to make and perfect for a cold winter meal. From The Essential Vegetarian Cookbook. Don't...
Author: COOKGIRl
This recipe is from one of my first veggie cookbooks, The Apartment Vegetarian Cookbook . You might be able to find this book somewhere used. This recipe...
Author: Patti599
This was my first experience using Farro (received it as a gift). It reminds me of barley, with a slightly wheat flavor. The amount of herbs used could...
Author: Chandra M
Make and share this Farmer Market Fresh Vegetable Soup recipe from Food.com.
Author: That is Dr House to
A Paula Wolfert recipe. The melange of dill and fennel, celery leaves, red pepper flakes, and spices makes for a light and delicious couscous. Since this...
Author: Elmotoo
Make and share this Quinoa Pilaf With Cardamom and Sage recipe from Food.com.
Author: Whats Cooking
I made this for my fiance to take to work by combining three of my chili loves: stout, beans, and cocoa powder!
Author: YummySmellsca
Make and share this Baked Couscous Patties recipe from Food.com.
Author: myfoodjunction
The herbed sauce in this grain dish gets a double hit of punchy dairy: Not as sharp as other acidic ingredients, buttermilk lends a unique tang and yogurt...
Author: Andy Baraghani
From Bittman's "The Best Recipes in the World." This comes out chewey. I don't know if it's supposed to be like that or not, having only used barley in...
Author: Debbie R.
These vegan and gluten-free cupcakes remind me of that old song lyric, "Make new friends, but keep the old." I've got my old friend cake and my new pal...
Author: Jessica Murnane
This has been a long time family favorite. This dressing is moist and seasoned just right. The dressing should be mixed the day before and refrigerated...
Author: MadisonMomCooks
Make and share this Bean and Barley Vegetable Soup recipe from Food.com.
Author: DrGaellon
This come directly from Vegan Food Mama and looks so delicious I had to post it here for safekeeping. Making it asap! Yield is a guess.
Author: Sharon123
Make and share this Grilled Herbed Corn on the Cob recipe from Food.com.
Author: Millereg
Make and share this Artisan Gluten-Free Flour Blend recipe from Food.com.
Author: YummySmellsca
The origin of this meal is actually from the Greeks of Constantinopolis. And therefore perfect for the Zaar World Tour!
Author: Elmotoo
In search of ways to eat healthier, I came across this recipe in Everyday Food Jan/Feb edition. This recipe provides a complete protein meal, but knowing...
Author: katie in the UP
Make and share this Goat Cheese and Rosemary Polenta recipe from Food.com.
Author: GoldsmithLissa
This can be made vegetarian by using olive oil and vegetable broth. Adapted from a recipe at http://community.livejournal.com/what_a_crock/790512.html
Author: DrGaellon
This is a traditional dish during Ramadan months especially. Translated this from Turkish so I apologize if the measurements are slightly off.
Author: evrimicoz
This dish, with hearty mushrooms and a soupy sauce, is a great way to get whole grain into your diet. It would make a fabulous side dish for a roast beef...
Author: DrGaellon
From fatfreevegan.com, adapted from NewCenturyNutrition.com Based on a recipe by J. Raymond Thick enough to be called a stew, this hearty soup is easy...
Author: emcmonnies
Make and share this Saffron-Scented Couscous With Pine Nuts recipe from Food.com.
Author: Queen Dana
In Scotland Skirlie is traditionally served with Scotch broth and other soups and stews. Oats have been for centuries the most important grain crop, and...
Author: Olha7397
Only 5 ingredients, easy and delicious. I found this recipe on the epicurious website in 2002. I think the freshly grated parmesan makes the difference...
Author: Leslulu
This is a Matthew Ford recipe from the Guardian's weekend magazine. Using barley makes a nice change from rice and it's good for you as well. If you want...
Author: -Sylvie-
Bulgur comes in different sizes and textures, but for the basic kind they sell in the bulk aisle where I shop, this cooking technique works perfectly....
Author: Becky 7
There are not nearly enough huckleberries on this website, so here is one for the huckleberry lovers out there. Blueberries could also be substituted....
Author: ALZ
Make and share this Buckwheat Polenta recipe from Food.com.
Author: Mia in Germany
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;...
Author: VeggieHippie
base on recipe from rachel ray everday - Couscous steams right along with the fish in this delicious one-dish meal. Substitute any thin, delicate white...
Author: robs383
I enjoy lentils and love brown rice, these burgers sound very good. Found this recipe on Howstuffworks website.
Author: lauralie41
Make and share this Low Fat Carrot Dog Treats recipe from Food.com.
Author: Paris D
A barley salad that can be served cool or warm, however you prefer. Prep time includes time to cook the barley.
Author: periwinklejenn
Couscous is the perfect summer grain because it rehydrates so easily in hot water and your kitchen doesn't get heated up. Either regular or whole wheat...
Author: mailbelle
A light, delicate, flavorful side dish that pairs well with chicken and seafood! This is my absolute FAVORITE couscous recipe ever!!
Author: RedVinoGirl
This is so easy and fast to make, and tastes amazing! Even my carnivorous boyfriend loves it. Serve cold as a mid-day salad, as a side dish, or serve warm...
Author: Jen
Make and share this Kasha With Browned Onions and Walnuts recipe from Food.com.
Author: Annacia
Quinoa has an unique crunchiness that makes it great in a salad. This is healthy and tastes great. This recipe is from the cookbook Monday to Friday by...
Author: mary winecoff
Roasted veggies and sauteed tempeh are piled on top of bulgur and drizzled with an orange-curry vinaigrette. Also delicious with chicken or shrimp instead...
Author: France C