While I wish I could take all the credit for the unique blend of flavors here, the inspiration for these Maple-Sriracha 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 entrÃ©e.
This delicious Lemon and Asparagus Orzo Salad is a perfect recipe to serve as a side dish for your next BBQ or as a light main course on a summer day.
- 1 Â½ cup cooked orzo
- 8 to 10 asparagus, cut into sections
- 3 tbsp olive oil
- 1 tsp lemon zest
- Â½ tbsp lemon juice
- Â¼ cup parsley, chopped
- salt and pepper to taste
- In a saucepan of boiling salted water, cook the orzo al dente.
- About 3 minutes before the orzo finishes cooking, add the asparagus to whiten.
- Drain and cool under cold water.
- In a salad bowl, mix the orzo, olive oil, asparagus, lemon zest, lemon juice, and parsley.
- Salt and pepper to taste.
Colorful vegetables blend well with barley. This comforting soup will warm you from head to toe during the fall and winter.
- 4 teaspoons olive oil
- 1 onion, chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 3 garlic cloves, finely chopped
- 1 tablespoon fresh ginger, grated
- 1½ teaspoons red curry paste
- ½ cup pearl barley
- 1 teaspoon salt
- 7 cups vegetable broth
- 1 tablespoon lime juice
- In a large saucepan, heat half of the oil over medium heat.
- Add onion, carrot, and celery; cook, stirring occasionally, for about 8 minutes or until onion has softened.
- Add garlic, ginger, and curry paste; cook, stirring, for 1 minute.
- Add barley, salt, pepper, and broth. Bring to a boil.
- Reduce heat, cover, and simmer, stirring occasionally, for about 40 minutes or until barley is tender.
- Add lime juice and mix. Cook over medium heat for about 2 minutes, then serve.
Kasha, or toasty brown buckwheat groats, is a grain thatâ€™s popular in Eastern European cuisines. Itâ€™s one of a kind of food that you feel strongly about one way or another, as their flavor and aroma are strong and distinct. If youâ€™re a kasha fan, youâ€™ll enjoy this simple dish. Kasha is highly compatible with onions and mushrooms, which are in abundance here.
Here are a dozen tasty and healthy vegan farro recipes. ThisÂ nutty, hearty grain has joined other recently revived ancient grainsÂ like quinoa, einkorn, kaÃ±iwa, and teff in the modern kitchen. Filled with fiber and high in iron, you’ll want swap it in for rice and barley in all kinds of dishes. Make sure to see our guide on How to Cook Farro for more tips, and be inspired by the recipes ahead.
Super-Quick Grain-Stuffed Peppers (shown at top): Once you stuffÂ the pilaf into prepared peppers, you need not even cook or bake them any further.Â For these, we used a delicious porcini-flavored quick-cooking farro pilaf mix, for those of you who are in a hurry. Continue Reading…
Made creamy with tofu or white beans, this ancient grainsÂ soup is filled with tasty leeks and mushrooms. Itâ€™s truly a bowl of comfort! If youâ€™d like to explore the various ancient grains on the market, you can make this with whole farro, spelt, or einkorn berries. Or go â€œnew schoolâ€ with ordinary pearl or pot barley. Whichever grain you use, youâ€™ll enjoy this nourishing soup on a chilly or rainy day. Photos by Evan Atlas. Continue Reading…
Farro has been enjoyed in Italy for thousands of years, so itâ€™s a natural partner for artichokesâ€”another Italian favorite. Recipe from Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff by Kim Lutz Â© 2016. Reprinted by permission of Sterling Publishing. Photos by Bill Milne. Continue Reading…
Kasha Varnitchkes is a classic Jewish dish ofÂ buckwheat groats combined with pasta. I’m not sure that bow tie pasta (farfalle) has always been the traditional choice, but it’s the contemporary favorite. If youâ€™re a kasha fan, youâ€™ll enjoy this simple dish; it doesn’t set of any flavor fireworks, but it’s easy and comforting, like many an Eastern European specialty. Photos by Evan Atlas.
This is a dish that is on my â€˜I have nothing in the fridgeâ€™ or â€˜I have no time to cookâ€˜ or â€˜I want something healthy that my kid will loveâ€˜ recipe roster. Itâ€™s something that I have been cooking for years and is still a family favorite. I love the simplicity of it, and the versatility. If you donâ€™t have chickpeas, go ahead and use white navy beans or kidney beans. If you donâ€™t have spinach, use collard greens or kale. Recipe and photos contributed by Sophia Zergiotis of Love and Lentils. Continue Reading…
Mushrooms and barley are a match made in culinary heaven. Best known for their pairing in comforting soups, they make an equally good duo in this hearty side dish, embellished with lots of onion and fresh dill. Brown mushrooms yield a richer flavor than white, so give them a try. Photos by Evan Atlas. Continue Reading…
Filling and hearty, the lemony flavor and the slenderÂ green beans give this bulgur dish a fresh flavor. It’s ideal to make when fresh slender green beans are on the market. That’s quite a fleeting moment, so feel free to substitute whole organic baby green beans when good fresh ones are unavailable.Â Serve with a colorful salad and some corn on the cobÂ for a simple meal. Photos byÂ Hannah Kaminsky.Â Continue Reading…
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.
This delicious grain dish, studded with celery, black lentils, cranberries, and pistachios, Â is as welcome for everyday meals as it is for the holiday table. Celery is used twice in this dish: softened in the beginning with a little olive oil, and tossed in at the end for a decisive crunch. You may substitute traditional couscous for the whole wheat and brown or green lentils for the black ones. (The black ones are especially pretty, though.) Recipe reprinted with permission fromÂ Ripe: A Fresh, Colorful Approach to Fruits and Vegetables*Â Â© 2012 by Cheryl Sternman Rule, photography by Paulette Phlipot; Running Press, a member of the Perseus Book Group. Continue Reading…
A dish both simple and elemental, the lentils and rice cook together, taking on flavor and qualities greater than themselves. The rice and lentils soak separately before cooking, which brings the tenderness out in the rice and encourages the lentils, which normally require no presoaking, to keep their shape. We should all be so lucky. It’s traditionally topped with sautÃ©ed onions and makes a meal. Recipe and photo contributed by Ellen Kanner. Continue Reading…
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 Deborah Gray from 500 Vegan Dishes*Â (Sellers Publishing, 2011).
Have you discovered grits (aka hominy grits)? To add variety to your grain repertoire, try grits (hulled, dried, and cracked corn kernels, long a Southern staple). Seek out stone-ground organic grits, which are much more flavorful than the ultra-refined variety sold in supermarkets. I like the Bob’s Red Mill brand; they’re flavorful and are made from non-GMO corn. This is great for breakfast or brunch, but it can also be a change-of pace dinner served with baked sweet potato and a crunchyÂ coleslaw. Adapted fromÂ The Vegetarian 5-Ingredient Gourmet.
Hereâ€™s a deliciousÂ and colorfulÂ couscous dish, embellished with peas, cashews, dried fruits, and curry spices. It’sÂ ready in minutes, leaving you plenty of time to build a meal around it. This is very nice served with vegetable curries or simple bean dishes. Photos by Evan Atlas.
If you want to dress up a simple grain-and-bean pilaf in an instant, a good-quality, prepared tomato salsa is the answer. This is truly an emergency dinner, but a hearty and healthy one, at that!Â Vary the type of grain and/or bean you use each time you make this, and serve it with a simple salad orÂ coleslaw and a steamed vegetable like broccoli, or fresh corn on the cob. Adapted from The Vegetarian 5-Ingredient Gourmet. Continue Reading…
Buckwheat groats, or kasha, lend an invigorating texture and distinctiveÂ flavor to this enticing grain dish. Featuring colorful and crunchy veggies, think of this as a more colorful and contemporary version of kashaÂ varnishkes. It’s a nice choice for a main dish for vegans at the Jewish New Year table, and a side dish for everyone else.Â Photos by Evan Atlas.