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Cooking with Whole Grains

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2 Reviews |  By Debbwl

This has the nice presentation when baked in a bunt cake pan and topped with enchilada sauce and cheese.

Recipe #361090

13 Reviews |  By Debbwl

This is a light flavored salad that lets all the ingredients shine equally. Recommend toasting Quinoa Recipe #16399. For those who like more spice try adding cumin and chili powder.

Recipe #368746

From The Flax Cookbook by Elaine Magee, MPH, RD (Marlowe & Co.) and www.webmd.com.

Recipe #219020

Simple Vegetarian Pleasures

Recipe #304691

This is a make ahead and store mix to be used with a variety of meats and broths.

Recipe #25676

This is a recipe that I got from February 2008 Redbook and just tried today. My really picky 11 year old just loved it and wanted more (he ate his without any onions or tomatoes though)! I made a couple of changes that suited my tastes, so here is my updated version.

Recipe #282886

We like to serve this one as a nice dinner salad served on a bed of mixed greens! Cook time is actually chilling time, no cooking required, also makes a quick bean salad to bring to bbq's! Adapted from a WebMD article "The Part-Time Vegetarian"

Recipe #299973

A quick, easy, and tasty exotic summer salad! It's bursting with flavor as it uses a lot of fresh herbs. I got this recipe from a friend's book of Lebanese recipes.

Recipe #246225

More than just lentils and rice, this dish was tossed together from the grains and beans in my pantry. I followed a Mujadarra recipe to build it. Substitute anything you've got, and remember to adjust your water to bean/grain ratios accordingly.

Recipe #47849

This came in one of my emial. Sounds like a simple way to soften this so called "rice" for your recipes. I can't wait to try this.

Recipe #111588

Recipe by Chris Smith

Recipe #115647

Trying to accumulate some recipes that are high in fiber and protein but low in fat. This is actually just as good as regular fried rice. If you can't find fresh bean sprouts, just omit them because the ones in a can are sorta gross! Found that out the hard way!

Recipe #207545

A really simple recipe!

Recipe #33722

A nice healthy pancake my family enjoys. I think I originally found this recipe in Canadian Living Magazine many years ago.

Recipe #73505

The spices make this version of the Lebanese salad special--and it's important to use good olive oil and lots of fresh lemon juice. Prep time does not include overnight soaking of the bulgur and herb mixture.

Recipe #135053

Quinoa is an ancient grain unusually full of nutrients. Very nutty flavor.

Recipe #8893

Simple mild flavors, delicious side to any meat main dish. Also delicious served cold, tossed with chopped fresh garden veggies and a sprinkling of feta cheese as a veggie meal.

Recipe #262279

From Cooking Light. "Fresh mint gives this dish a pleasant aroma. Dried cranberries offer a hint of sweetness. Use any other dried fruit you like in their place: Try golden raisins, currants, dried cherries, or chopped dried apricots."

Recipe #235783

From: "Whole Grains Every Day, Every Way" by Lorna Sass. Adapted from a Jewish dessert. "It is a Sephardic pudding (alternately called prehito, moustrahana, and belila) that is common among the Jews of Turkey, who serve it to celebrate the fall holiday of Sukkot." "This dessert cooks in a flash and can be served warm or chilled. Leftovers make a delicious breakfast."

Recipe #256262

From: "Whole Grains Every Day, Every Way" by Lorna Sass. "Picadillo, a zesty ground beef stew of Spanish orgin, was welcomed enthusiastically into the kitchens of many Caribbean and Latin American cooks during the Colonial period. Variations abound, but I favor the ones that achieve a balance of sweet and salty by including raisins and pimento-stuffed olives. Though picadillo is traditionally served over rice, by mixing high-protein quinoa right into the stew, you can go easy on the meat and still have a very satisfying meal."

Recipe #256268

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