Archive for the ‘Rice and Grains’ Category

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Millet Squares

1 c millet
4 cups water…

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McDougallers’ Jambalaya

2-3 Tablespoons water
1/2 cup coarsely chopped onion…

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Lentils and Eggplant with Brown Rice

3 TBS sherry (or water or stock)
1 medium onion, chopped…

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Lentil and Rice Casserole

1 cup split red lentils
1/3 cup long grain rice (white or brown) (I used brown)…

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Jambalaya

1 cup re-hydrated TVP (I usually re-hydrate in veg. broth OR hot water with a couple of teaspoons of Poultry seasoning)
4 stalks celery, chopped…

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Hearty Eggplant-Barley Bake

1/2 c Onions, chopped
1/2 c Mushrooms, chopped …

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Cypriot Bulgur Recipe

1 small onion, finely chopped
1/2 cup vermicelli, crushed…

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Curry Rice with Cabbage

I have modified a traditional Greek “cabbage rice” dish by adding curry and making it more delicious. This is a great way to get kids to eat cooked cabbage.

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Curried Bulghur & Beans

2 cups cooked bulghur
1 cup cooked soy beans…

bibimbab

Bibimbab (Korean Rice and Vegetables)

Bibimbab (or bi bim bap) is a collection of several tasty foods arranged on top of a bowl of rice. Traditionally, beef would be one of the toppings and a fried egg would be placed over the rice. In this vegan version, I’ve replaced the beef with baked tofu and eliminated the egg. Also, I’ve reduced the oil and sodium in the toppings and tried to simplify what can be a complex dish to put together.

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Bryanna’s Pilaf

Pilaf is a Middle Eastern term for a flavored rice mixture. If you prefer, you can use all bulgur wheat (and use 4 c. broth), or all rice (and use 3 c. broth), instead of a mixture.

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Brown Rice with Pineapple and Shiitake Mushrooms

1/2 cup long grain brown rice or brown basmati
rice…

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Bean and Rice Salad

4 cups cooked brown rice
15 ounces black beans, canned — rinsed and drained…

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Calypso Rice and Beans

This colorful side dish–tossed with red and yellow bell peppers, pineapple, and cilantro–draws on flavors from Cuban cuisine.

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Banana’s Mushroom Risotto

2 onions, chopped
4 cloves garlic, crushed…

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