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Hearty, Healthy Grain Dishes

Maple-Sriracha 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 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 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.
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Lemon and Asparagus Orzo Salad

Lemon and Asparagus Orzo Salad

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.

 

Lemon and Asparagus Orzo Salad
Serves: 4
 
Ingredients
  • 1 ½ cup cooked orzo
  • 8 to 10 asparagus, cut into sections
  • 3 tbsp olive oil
  • 1 tsp lemon zest
  • ½ tbsp lemon juice
  • ¼ cup parsley, chopped
  • salt and pepper to taste
Instructions
  1. In a saucepan of boiling salted water, cook the orzo al dente.
  2. About 3 minutes before the orzo finishes cooking, add the asparagus to whiten.
  3. Drain and cool under cold water.
  4. In a salad bowl, mix the orzo, olive oil, asparagus, lemon zest, lemon juice, and parsley.
  5. Salt and pepper to taste.

 

Barley Soup

Colorful vegetables blend well with barley. This comforting soup will warm you from head to toe during the fall and winter.

 

Thai Barley Soup
Serves: 6
 
Ingredients
  • 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
Instructions
  1. In a large saucepan, heat half of the oil over medium heat.
  2. Add onion, carrot, and celery; cook, stirring occasionally, for about 8 minutes or until onion has softened.
  3. Add garlic, ginger, and curry paste; cook, stirring, for 1 minute.
  4. Add barley, salt, pepper, and broth. Bring to a boil.
  5. Reduce heat, cover, and simmer, stirring occasionally, for about 40 minutes or until barley is tender.
  6. Add lime juice and mix. Cook over medium heat for about 2 minutes, then serve.

 

12 Tasty, Healthy Vegan Farro Recipes

Farro-Stuffed peppers

Here are a dozen tasty and healthy vegan farro recipes. This nutty, hearty grain has joined other recently revived ancient grains like quinoa, einkorn, kañiwa, 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 stuff the pilaf into prepared peppers, you need not even cook or bake them any further. For these, we used a delicious porcini-flavored quick-cooking farro pilaf mix, for those of you who are in a hurry. Continue Reading…

Creamy Leek and Mushroom Soup with Ancient Grains

Creamy mushroom and leek soup with ancient grains

Made creamy with tofu or white beans, this ancient grains soup is filled with tasty leeks and mushrooms. It’s truly a bowl of comfort! If you’d like to explore the various ancient grains on the market, you can make this with whole farro, spelt, or einkorn berries. Or go “new school” with ordinary pearl or pot barley. Whichever grain you use, you’ll enjoy this nourishing soup on a chilly or rainy day. Photos by Evan Atlas. Continue Reading…

Kasha Varnitchkes

Kasha Varnitchkes

Kasha Varnitchkes is a classic Jewish dish of 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 you’re a kasha fan, you’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.

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Chickpea and Spinach Couscous with Cashews

Spinach and chickpea couscous from Love and Lentils

This is a dish that is on my ‘I have nothing in the fridge’ or ‘I have no time to cook‘ or ‘I want something healthy that my kid will love‘ recipe roster. It’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 don’t have chickpeas, go ahead and use white navy beans or kidney beans. If you don’t have spinach, use collard greens or kale. Recipe and photos contributed by Sophia Zergiotis of Love and Lentils. Continue Reading…

Lemony Bulgur with Green Beans and Walnuts

Lemony bulgur with green beans and walnuts

Filling and hearty, the lemony flavor and the slender 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. Serve with a colorful salad and some corn on the cob for a simple meal. Photos by Hannah Kaminsky.  Continue Reading…

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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Black Lentil Celery Couscous with Jeweled Fruit

Black lentil celery couscous pilaf

This delicious grain dish, studded with celery, black lentils, cranberries, and pistachios,  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 from Ripe: A Fresh, Colorful Approach to Fruits and Vegetables* © 2012 by Cheryl Sternman Rule, photography by Paulette Phlipot; Running Press, a member of the Perseus Book Group. Continue Reading…

Mjeddrah (Rice and Lentil Pilaf)

mjeddrah (mujaddarah) Rice and Lentil Pilaf

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 sautéed onions and makes a meal. Recipe and photo contributed by Ellen Kanner. Continue Reading…

Millet Pilaf with Tahini-Herb Sauce

Millet Pilaf

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* (Sellers Publishing, 2011).

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Vegan Chili-Cheese Grits

Vegan chili-cheese grits

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 crunchy coleslaw. Adapted from The Vegetarian 5-Ingredient Gourmet.

Salsa Grain-and-Bean Pilaf

Salsa grain and bean pilaf recipe

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! Vary the type of grain and/or bean you use each time you make this, and serve it with a simple salad or coleslaw and a steamed vegetable like broccoli, or fresh corn on the cob. Adapted from The Vegetarian 5-Ingredient Gourmet. Continue Reading…

Vegan Recipes by VegKitchen logo
Vegan recipes by VegKitchen