Archive for the ‘Rice and Grains’ Category


Millet-Stuffed Golden Squashes

Millet is an excellent grain to use for stuffing vegetables, since it cooks to a slightly adhesive quality. And using small orange squashes makes for a festive and filling entrée.


Wild Rice Stuffed Roasted Squash

Here is one that is always a stand-by for any holiday gathering–usually Thanksgiving. It is great as a main dish or as a side dish.


Crockpot Vegan Stuffing

This was the best vegan stuffing I’ve ever tasted. Even the meat eaters loved it and commented that the mushroom gave it a wonderful texture. I adapted this recipe from one I found somewhere on the internet. I wasn’t exact on the spice measurements (meaning I didn’t level off the top of the measuring spoon).


Italian Style Quinoa Salad

Quinoa is incredibly nutritious and delicious. It is the quickest cooking whole grain, as it takes less than 20 minutes. Cook a big batch and then use 2 cups to make this great looking and tasting salad or just follow the recipe. Once you taste it, you’ll want to make it often. The nutritional yeast gives it a cheesy taste. As always, use the best fresh ingredients you can get. This salad sings, “It’s Summer”.


Hoppin’ John Salad

2 cups black-eyed peas, cooked
3 cups long-grain rice, cooked…


Grape Tabouleh

1 cup bulgur
1 cup boiling water…


Curry Wheat Berry Salad

1-15 oz. can chick peas
1 cup cooked wheat berries…


Curried Brown Rice Salad

3 to 4 cups cooked brown rice
1/2 medium onion, chopped…


Fresh Corn Salsa

1 ear fresh white or yellow corn
1/2 bunch cilantro, finely chopped…


Colorful Corn Salad

6 ears of corn
1 can of black beans…


Bulgur Salad with Balsamic Vinegar

1 cup uncooked Bulgur Wheat
2 cups vegetable broth…


Brown Rice Tabbouleh

3 cups cooked long grain brown rice
2/3 cup chopped fresh parsley…


Black Bean & Basmati Salad

basmati rice (cooked according to directions)
black beans (cooked according to directions)…


Fruited Grain Salad

Here is another one I use at holidays–it always looks impressive with the colors from the fruit and herbs (do use fresh mint if you can–dried is not the same!) I think I adapted it from one of Mollie Katzen’s cookbooks. This salad keeps very well, and is great to have on hand for lunches and snacks.


Quinoa Salad

1/2 med. red onion, cut into fine half moons
4 radishes, cut into fine half moons…

  • RSS Susan’s Kitchen Blog

    • 911 Vegan Gravy
      People new to oil-free vegan diets often ask what they can put on baked potatoes.  If you’re used to using margarine or butter, it can be intimidating to be told that you need to either (a) get used to potatoes plain or with new toppings such as salsa or (b) make a cheesy sauce or gravy […]

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    • One Bowl Mix and Bake “Pumpkin” Millet Pudding
      One of the things I’m most thankful for each Fall is that it’s time to eat orange food. And one of my favorite orange foods since I was a little kid has always been winter squash. If I’m going to eat it for dinner, either stuffed or right out of the skin, two of my […]