Glorious Grains

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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Vegan Jambalaya

Vegan Jambalaya

Spicy bits of vegan sausage lend an authentic flair to this simple vegan take on Jambalaya, a Creole-Cajun classic. Serve with any type of coleslaw and fresh corn bread for a hearty, satisfying dinner. Photos by Evan Atlas. more→

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Composed Sweet Potato, Quinoa, and Corn Salad

Quinoa, Sweet Potato, and Corn Salad

This colorful main dish salad featuring sweet potato, quinoa, and corn is simple to prepare, yet has a festive “company’s coming” look. It makes a bountiful accompaniment to vegan quesadillas. If you can cook the sweet potatoes and quinoa ahead of time, this will come together in a flash when you want to serve it. Photos by Evan Atlas. 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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Brown Rice and White Beans with Shiitakes and Spinach

Spinach Brown Rice 2 Robin Robertson

This homey pilaf is infinitely versatile. Instead of rice, you can make it with quinoa, wheat berries, or bulgur. You can also swap out the white beans for cooked lentils, black-eyed peas, or chopped seitan. Or add some heat with a minced jalapeño chile. Recipe from One-Dish Vegan © 2013 by Robin Robertson. Reprinted by permission of The Harvard Common Press.

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