Archive for the ‘Rice and Grains’ Category


Hoppin’ John Salad 2

1 15-oz. can black-eyed peas, drained
2 cups cooked brown rice…


Double Mushroom Barley Soup

2 teaspoons water
1 teaspoon finely minced garlic…


Creamy Cruciferous Risotto

An easy, healthy risotto made with cooked brown rice and cruciferous vegetables.


Yellow Split Pea and Basmati Pilaf

1 cup basmati rice
1/2 cup split peas — yellow…


Quinoa, Bean, and Vegetable Stew

1 1/2 cups diced leek
1/2 cup diced carrot
1/2 cup diced zucchini…


Ratatouille Bake

This one is very easy to make, and is easy to make ahead, which is good for families. I use brown rice, so I let it cook a while longer so that it would be done (about an hour).


Zucchini-Rice Casserole

5 cups thinly sliced zucchini
1 cup finely chopped onion…


Wild Rice and Sweet Potatoes

1 cup of cooked Wild Rice
1 cup of cooked Basmati Rice…


Wild Rice with Seitan

2 cups cooked wild rice
1 red onion…


Wild Rice Salad

2 cups cooked wild rice
0.5 cup frozen green peas…


Vggiegirl’s Cranberry Rice

1C brown, wild, mixed rice (Tonite I used red rice from Lundberg)
1/2 leek, white part only. Slice, then dice into quarters…


Veggie Paella

1 3/4 cups vegetable broth
1-2 pinches saffron threads (or you can cheat and use turmeric…1/4 tsp or so)…


Sweet Potato Black Bean Quinoa Burger

These were marvelous baked in the oven and put on buns with lots of rhubarb chutney and tomato and lettuce. I have not yet played with the amounts to come up with how to convert it to a “meat”loaf or “meat”balls but I bet it would be good that way.


Tomato Risotto

1 can of tomatoes
2 handful of frozen green peas…


Sushi Rice Salad

I made this up based on a recipe of Bryanna Clark Grogan’s that was posted on the beginners’ board at VegSource. She used sushi rice, which is very refined, but I used brown rice instead. I took it to a party last night, and people seemed to like it even though it was very lowfat.

  • RSS Susan’s Kitchen Blog

    • Fat-Free Whole Wheat Bread for Bread Machines
      I was in graduate school the first time I made bread. Years before I became vegetarian, I was trying on vegetarianism as a weight-loss diet and cooking vegetarian dishes out of a popular cookbook of that era. For some reason, the book’s authors recommended cooking whole wheat bread in 2-quart cans, the kind juice comes […]
  • RSS Slow Motion Miracle

    • Sweet or Savory Vegan Hearty Hot Pockets (Spelt or Gluten-Free)
      Maybe the reason I’ve been baking since I was a little girl is that it’s in my blood. I’m sure that’s what my grandmothers would say. And my maternal grandmother would proudly remind me of her brothers, the Marcils, who ran a bakery in the small town back east where my mother grew up. Later, […]