Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / Low Fat. Loads of Flavour Rice, Barley Couscous, Quinoa
    Lost? Site Map
    food image

    85 recipes in

    Low Fat. Loads of Flavour Rice, Barley Couscous, Quinoa

    « Previous 1 2 3 4 5 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    I learned how to make risotto at a cooking class in Italy, the day before my wedding. Risotto takes practice and patience, but even if the consistency isn't perfect, this recipe is delicious regardless.

    Recipe #489061

    A nice, hearty soup with barley, veggies and some basil/garlic pesto. You can vary the vegetables as you wish. This soup would be delicious with some crusty bread and a salad. Prep time does not include soaking time for barley.

    Recipe #467394

    Mama Nazimas Jewish Iraqi cuisine.

    Recipe #465392

    6 Reviews |  By duonyte

    From Cooking Light. The recipe originally called for water, but I believe that broth adds a great deal of flavor. I use either chicken or vegetable broth. You can also make this with regular barley, but need to adjust the cooking time in the first step.

    Recipe #462314

    A fast chicken dinner. Grilled or BBQ'ed chicken breast on top of a warm lentil salad. Gluten-free if a gluten-free chciken stock is used. Instead of chicken can use lamb or fish to serve with the salad

    Recipe #425621

    4 Reviews |  By Az B

    The national dish of Algeria, from http://www.thegutsygourmet.net

    Recipe #424325

    This soup is comforting and warming and the fresh herbs add a nice lift to the flavor.

    Recipe #420744

    I saw this in "500 (Practically) Fat-Free One-Pot Recipes" cookbook from the library. I haven't tried it yet.

    Recipe #415544

    My recipe for an Indian-style rice side dish.

    Recipe #408115

    We ate this at our local Indian restaurant recently. I decided to make it myself and we reckoned it was better as our ingedients were fresher! It was very rustic, so I wouldn't stress about how anything was cut..

    Recipe #396541

    I am posting it here for safe keeping and will be making before long. It looks absolutely delicious. It is a traditional Ramadan Soup. UPDATE - I have now made the soup and love it; I made it with red lentils which worked fine.

    Recipe #395399

    3 Reviews |  By katew

    Taken from Super Food Ideas.

    Recipe #389677

    7 Reviews |  By Mikekey

    This can be served either warm or room temperature as an appetizer (good with toasted pita chips), or as a side to chicken. As suggested by some reviewers, add cumin and allspice to taste, if desired!

    Recipe #385515

    3 Reviews |  By duonyte

    This is a "flexitarian" recipe - meaning, it's readily adaptable to a vegetarian/non-vegetarian version - a boon for those who have to deal with both in a household. While this recipe is vegetarian, the author, Dawn Jackson Blatner, says 4 ozs of cooked salmon or tuna can be used instead of the chickpeas. Check your quinoa package for prep information - usually quinoa needs to be washed to get rid of a bitter coating, although it sometimes comes pre-washed.

    Recipe #383241

    Healthy Vegetarian Salad. Perfect for using up your garden veggies. From Plan B Organic Farm. Recipe must be chilled for atleast over night.

    Recipe #380533

    This was one of the most popular dishes at Nancy Mehagian's vegetarian restaurant on the island of Ibiza and she shared it in her book "Siren’s Feast: An Edible Odyssey". There are two secret (and essential) ingredients in this recipe - fine bulgur (which has the added benefit of cooking quickly) and tamari soy sauce. This really is the best tabbouleh you will ever make! Dish should be chilled before serving.

    Recipe #379639

    I have tried many recipes trying to duplicate the dry Mexican rice you get at the restaurant. After a lot of tweaking this hits the mark. My hubby loved it and said this is the real deal. Hope you enjoy it!

    Recipe #353811

    This salad is high in Vitamin C and antioxidants. I also like to add some diced seitan (my recipe #448521) to make it a meal.

    Recipe #335778

    A wonderful Indian rice dish with cashews. Hard to eat plain rice after this!

    Recipe #333497

    My kids love this soup, friends who think they don't like lentil soup, love this soup. Hearty, and delicious on a crisp fall day, warms you to the soul on a cold snowy winter night. I like to serve this with our favorite cornbread.

    Recipe #333210

    « Previous 1 2 3 4 5 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites