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    You are in: Home / Cookbooks / Cooking with Whole Grains
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    42 recipes in

    Cooking with Whole Grains

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    From Christmas Memories with Recipes Recipe by Felipe Rojas-Lombardi

    Recipe #139379

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

    Recipe #219020

    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

    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

    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

    This recipe makes a hearty filling pancake that is full of nutrition. You can used the flavored malt-o-meal instead but you may want to omit or cut back on the molasses and cinnamon. Optionally you can add fruit and or nuts to these.

    Recipe #230533

    This is really easy to make. There were no leftovers! What a great combination of flavors and textures. Serve with tortilla chips on the side.

    Recipe #152136

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

    Recipe #73505

    88 Reviews |  By Dib's

    This is a must do in order to use this unique grain.

    Recipe #16399

    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

    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

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

    Recipe #25676

    A really simple recipe!

    Recipe #33722

    This pilaf is hearty and high in protein, and tastes great as a cold quinoa salad the next day.

    Recipe #200231

    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

    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

    6 Reviews |  By Lissa_L

    From Shape magazine, this can be spooned over lemon- and olive-oil-dressed arugala

    Recipe #170930

    From Vegetarian Times.

    Recipe #116003

    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

    65 Reviews |  By Fluffy

    I got this recipe from a co worker after having it at a potluck.

    Recipe #97764

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