Glorious Grains

Valencian-Style Rice and Red Beans

Valencian-Style Rice and Beans

A Spanish-inspired recipe, this dish of brown rice and red beans is a great for busy weeknights, when you want something easy and hearty. The key is to have the rice cooked ahead of time, but even if you don’t, it’s still not a daunting task. Briny olives perk up the mellow flavor of brown rice and beans. Serve with steamed broccoli or cauliflower, and if you’d like, some pan-grilled polenta slices like you see in the photo. In either case, serve a simple green salad on the side and finish with sliced seedless oranges. more→

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Red Quinoa Pilaf with Kale and Corn

red quinoa pilaf with kale and corn

I love recipes that are impressive enough to serve guests, yet easy enough to make as an everyday dish. In Vegan Holiday Kitchen, this recipe is offered as a Thanksgiving side dish; it’s so hearty that the addition of a cup or two of  beans (yummy with black beans), can make it plentiful entree. Or, to dress it up even more, use it to stuff small squashes like golden acorn or delicata. Can’t find red quinoa? Regular is fine; it will taste just as good, even if it won’t be as photogenic. Photo by Susan Voisin, FatFree Vegan Kitchen.
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Tropical Quinoa and Black Beans

Quinoa with black beans recipe

This dramatically colorful dish is flavored with a variety of seasonings for a taste of the tropics. A splash of fresh lime juice when ready to serve to brighten the flavors even more. If you prefer extra heat, add a minced hot jalapeño or Serrano chile in addition to or instead of the cayenne. Cooked brown rice may be used instead of the cooked quinoa. Pineapple can be substituted for the mango. From Quick-Fix Vegan* by Robin Robertson © 2011, Andrews McMeel.  more→

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Farrotto With Sun-Dried Tomatoes, Broccoli, and Basil

Farrotto With Sun-Dried Tomatoes, Broccoli and Basil Ellen Kanner

Are you ready to try a deliciously different grain? Farro, a longstanding favorite in Italian cuisine has made quite a comeback. A hardy, whole variety of wheat, it has a great flavor and is a nice alternative to brown rice. Soaking farro overnight (or all day) makes it cook up quicker and creamier. This Farrotto is a heartier, whole grain cousin to risotto. Recipe and photo contributed by Ellen Kanner.

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Thai Pineapple Stir-Fried Rice

Thai pineapple rice

Colorful and luscious, this Thai restaurant classic can be made easily at home, using brown rice, pineapple, and veggies like broccoli, bell peppers, and carrots. When fresh pineapple is in season and reasonably priced, do try this with the fresh fruit! Adapted from Vegan Express. Photo by Susan Voisin. more→

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Composed Quinoa Salad Platter

Composed quinoa salad recipe

This composed salad featuring quinoa and red beans looks fancy enough to impress company, but it’s super-easy to prepare for an everyday meal. You can use regular, red, or black quinoa, or a combination. Serve with some seasonal roasted veggies (squashes, Brussels sprouts, roots, etc.) and/or a warming soup. Or keep it  simple and just serve with baked or microwaved sweet potatoes. more→

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“Seashells in the Sand” (Quinoa and Seashell Noodle Pilaf)

"Seashells in the Sand" (Quinoa and Seashell Noodle Pilaf) Photo by Rachael Braun

Here’s a simple combo of tiny seashell pasta and high-protein quinoa. I’m not usually one for “cute” recipe names, but both the name and the presentation worked wonders to tempt my kids to learn to love whole grains. Adults will enjoy this dish embellished with fresh herbs and toasted almonds; the kids will more likely enjoy it without. Serve with a simple bean dish and a colorful salad for an easy meal. Photos by Rachael Braun. more→

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Black Rice with Corn and Cranberries

Black Rice with Corn and Cranberries

This delectable dish of black or wild rice, corn, and cranberries is a festive eyeful, but it’s too good to save for only special occasions, and too simple not to make for everyday meals. It makes a gorgeous holiday side dish, or, stuffed into small squashes, a great vegan main dish. Recipe from Vegan Holiday Kitchen; photo by Susan Voisin, FatFree Vegan Kitchen.

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