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…

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    • Instant Pot Red Beans and Rice Soup
      Sometimes you just need comfort food, like this creamy Instant Pot red beans and rice soup. Sometimes those times can stretch into weeks… and months.(...)Read the rest of Instant Pot Red Beans and Rice Soup (1,494 words) © svoisin for FatFree Vegan Kitchen, 2018. | Permalink | 20 comments Post tags: Gluten-free, Louisiana, Pressure Cooker,... […]

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    • Children and Other Living Things
      It’s a lovely almost Spring day here today at the coast. The dogs and I spent some time out in front of our house. I pulled out dead crocosmia leaves and clipped alder shoots; they took a nap in the sun. After a while I joined them, sitting down on a log that marks the […]