Glorious Grains

Chickpea and Quinoa Salad in Sweet Pepper Boats

Quinoa and chickpea-stuffed bell peppers

These appealing bell pepper “boats” are filling enough to serve as a main dish for any festive meal. Perfectly portable, too, they make a wonderful picnic entree or a change of pace from sandwiches for a hearty lunch. Recipe contributed by Laura Theodore, from Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites* © 2013 BenBella Books, reprinted by permission. Photos by Hannah Kaminsky. more→

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Quinoa Scallion Fritters

Quinoa scallion fritters with duck sauce3

These crispy quinoa fritters pack a lot of flavor, thanks to lots of scallion and cilantro. If you have quinoa cooked ahead of time, this comes together in a snap. These are nice served with Asian-style soups like Bok Choy, Tofu, and Baby Corn Soup. If you’re serving these with any other Asian-Style meal, I highly recommend taking the 5 minutes or less to make “Duck” Sauce, as pictured. Otherwise, these are nice served as a side dish for meals in which veggies take center stage, such as hearty stews, or bean dishes. more→

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Wild Rice and Mushroom Pilaf

wild rice pilaf by leslie cerier

Earthy flavored, gluten-free wild rice combines beautifully with aromatic vegetables and garlic for a pilaf that can also be served stuffed into a winter squash. Feel free to choose between delicious organic red palm oil or organic extra virgin olive oil. If you’ve got some small baked squashes, such as acorn, this makes a lovely stuffing. Recipe contributed by Leslie Cerier. Photos by Tracey Eller. more→

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Coconut Rice Pilaf with Fresh and Dried Cranberries

cranberry rice pilaf by leslie cerier

Prepare yourself for a treat for the palate and senses. Coconut rice seasoned with ginger, decorated with almonds, and sweetened with anti-oxidant rich dried and whole cranberries. Recipe contributed by Leslie CerierPhotos by Tracey Eller. more→

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Quinoa with Black-Eyed Peas and Tomatoes

Quinoa with black-eyed peas and tomatoes

Black-eyed peas and quinoa make a hearty pair, embellished with lots of flavorful tomatoes. Try serving this with Chili Cheese Grits or fresh corn, and a simple coleslaw or salad. If you can, do try the liquid smoke or mesquite seasoning, either of which add a subtle smoky flavor. Photos by Hannah Kaminsky. more→

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Maple-Sriracha Roasted Brussels Sprouts with Cranberry Wild Rice

Maple-Sriracha Roasted Brussels Sproouts2 randy clemens

While I wish I could take all the credit for the unique blend of flavors here, the inspiration for the Brussels sprouts came from a restaurant in NYC called the Vanderbilt. I was going to rework their recipe as a side dish, but after taking my first bite of this new version, I realized that serving the Brussels sprouts atop my favorite wild rice dish would create a stunning entrée. Recipe and photo reprinted by permission from The Veggie-Lover’s Sriracha Cookbook ©2013 by Randy Clemens. Published by Ten Speed Press, a division of Random House, Inc. more→

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Ginger Coconut Rice

Ginger Coconut Rice

This simple brown rice side dish is embellished with coconut milk, garlic, and ginger. It goes well with bean dishes and vegetable curries. Do try using brown Basmati or an exotic rice blend for a more aromatic and visually appealing dish. Photos by Rachael Braun. more→

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Fragrant Brown Basmati Rice and Cashew Pilaf

Cashew Basmati Rice Pilaf

This simple rice and cashew pilaf recipe highlights the aroma and flavor of brown Basmati rice, which you can find in supermarkets (a domestic variety is called Texmati) as well as specialty and natural foods stores. This tasty side dish can enhance many kinds of meals. It’s especially good with vegetable curries. Photos by Rachael Braun. more→

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