Archive for the ‘Rice and Grains’ Category

default-thumbnail2

Millet Squares

1 c millet
4 cups water…

default-thumbnail2

McDougallers’ Jambalaya

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

default-thumbnail2

Lentils and Eggplant with Brown Rice

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

default-thumbnail2

Lentil and Rice Casserole

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

default-thumbnail2

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…

default-thumbnail2

Hearty Eggplant-Barley Bake

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

default-thumbnail2

Cypriot Bulgur Recipe

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

default-thumbnail2

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.

default-thumbnail2

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.

default-thumbnail2

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.

default-thumbnail2

Brown Rice with Pineapple and Shiitake Mushrooms

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

default-thumbnail2

Bean and Rice Salad

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

default-thumbnail2

Calypso Rice and Beans

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

default-thumbnail2

Banana’s Mushroom Risotto

2 onions, chopped
4 cloves garlic, crushed…

  • RSS Susan’s Kitchen Blog

    • Shredded Brussels Sprouts Salad with Dried Cranberries and Cashews
      Dried cranberries, spiced cashews, pickled red onion, and a tangy maple-mustard vinaigrette make this shredded Brussels Sprouts salad sparkle with flavor.  Last week my husband and I had dinner with some friends at a local pub. Though most of the menu was your typical pub fare (or at least an American concept of it), it did […]



  • RSS Slow Motion Miracle

    • It’s Just A Tea Bag
      I am a creature of the deep force of habit. As so many of you might be able to relate to, my morning bowl of oats is at the hub that drives that wheel. The way I prepare them hardly changes through an entire season, and the arc of change is usually gradual, like the […]