Hearty, Healthy Grain Dishes
Couscous, which is presteamed, cracked semolina, is among the lightest and fluffiest of grains. It makes an excellent bed for bean and vegetable dishes and is also ideal as a stuffing, as it quickly absorbs all the flavors around it. This recipe is from Vegetariana (Amberwood Press, 1999) by Nava Atlas. Read More→
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This week’s recipe features a dish made with millet, a grain I’m very fond of, but rarely think to make. It’s a good winter grain, as it feels substantial and warming. Here’s a tasty recipe from 500 Vegan Dishes (see the review here). I enjoyed it and hope you will, too. And now, here’s what the author of this recipe has to say:
Nutritionally, millet resembles wheat, providing niacin, vitamin B6, and folic acid along with some calcium, iron, potassium, magnesium, and zinc. If you want fluffy, grainy millet, as for this dish, it is essential to leave it alone while cooking. If you want a soft textured millet, however, keep stirring until it is cooked. Contributed by Debroah Gray from 500 Vegan Dishes (Sellers Publishing, 2011).
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Couscous is a great grain (well, technically, it’s really pasta, but it “behaves” like a grain) for the busy cook. It needs only be soaked in hot water for 10 to 15 minutes and it’s done. It has the mild, familiar flavor of pasta—and no wonder, since semolina, from which it’s made, is the same wheat used to make pasta. Both refined and whole wheat couscous are readily available at natural food stores. Use whichever you prefer. Read More→
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This attractive dish has a subtle sweet flavor and the crunch of toasted walnuts. This recipe is from Vicki’s Vegan Kitchen by Vicki Chelf. [A note from Nava: Double this recipe for a great winter holiday grain dish—perfect for Thanksgiving or Christmas dinners.] Read More→
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This luxurious and piquant grains-and-greens combo was contributed by Ellen Kanner, Huffington Post’s Meatless Monday blogger, and the Miami Herald’s Edgy Veggie columnist. Read More→
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Here’s a simple, sturdy grain side dish for everyday meals. Combining a hearty grain with delicate noodles is a tradition in many Eastern European cuisines. Read More→
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This quick, delicious grain side dish is great with curries but is also a good contrast to any kind of well-seasoned bean or lentil dish. Read More→
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Buckwheat groats, or kasha, lend an invigorating texture and assertive flavor to this enticing fall grain dish. Think of this as a more colorful and contemporary version of kasha varnishkes. Read More→
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