Other Grain

Array

Grain Bowls

Middle Eastern Grain Bowl

  • grains and greens
  • hard boiled egg or leftover chicken
  • chopped tomato, cucumber
  • pickled onion, pepper
  • fried halloumi
  • yogurt, cumin, lemon sauce

New American Harvest Grain Bowl

  • grains
  • hard boiled egg
  • root veg: sweet potatoes, pumpkin/squash, pickled beets, etc.
  • green veg: broccoli, green beans, etc.
  • fried halloumi (or cheddar on side)
  • green sauce

Caribbean Grain Bowl

  • grains and greens
  • chicken leftovers
  • roasted sweet potato
  • pickled onions and peppers
  • mango
  • fried halloumi
    * spicy green sauce
0
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Farro Pistachio Raisin Herb grainbowl

1½ cups cooked farro (~2 cups dry, cooked)
½ cup pistachios
2 cups coarsely chopped mixed fresh cilantro, mint, and parsley
⅓ cup golden raisins
1 serrano chile, sliced into rings

For the dressing:
1½ teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
1 teaspoon finely grated peeled ginger
½ teaspoon honey
⅓ cup olive oil
½ teaspoon kosher salt, plus more

Roast pistachios in a skillet over medium heat.

In a large bowl, combine cooled/drained cooked farro, pistachios, raisins, herbs, and chiles; toss to combine.

Farro-pistachio-raisin-herb grainbowl
3
Your rating: None Average: 3 (1 vote)

Butternut Squash Farrotto

  • ½ tablespoon cumin, divided
  • 1 cup plain whole-milk yogurt
  • 2 tablespoona fresh lemon juice, divided
  • 3 garlic cloves; 1 minced, 2 thinly sliced
  • 2 cups 1/2-inch cubes peeled butternut squash
  • 1 cup semi-pearled farro (can add in barley and other whole grains)
  • 1 tablespoons chopped Fresno chile or red jalapeño chile with seeds, divided
  • ½ cup 1/2-inch cubes red onion plus 1/4 cup thinly sliced
  • ½ 15-ounce can garbanzo beans (chickpeas), drained
  • ¼ cup fresh cilantro leaves
  • Extra-virgin olive oil

Yogurt Sauce

Butternut squash farrotto
5
Your rating: None Average: 5 (1 vote)

Barley Risotto

1 cup pearled barley
8 cups vegetable or chicken broth
3 tablespoons unsalted butter, divided
1 medium onion, finely chopped
Kosher salt and freshly ground black pepper
2 teaspoons chopped fresh thyme
1 bay leaf
2 cups baby spinach
1 cup parsley, thick stems removed
2 tablespoons olive oil
1 garlic clove, finely grated
1 teaspoon finely lemon zest
1 tablespoon lemon juice
1 cup finely grated Parmesan
⅓ cup chopped tender herbs (such as tarragon and/or chives)

Barley risotto with spinach
4
Your rating: None Average: 4 (1 vote)

Roasted Vegetables with Quinoa and Green Tahini Sauce

From Bon Appetit 2014 Food Lover's Cleanse

This combination and modification of three Bon Appetit recipes goes excellent together and produces a follow-up salad for lunches or a dinner later in the week. The Tahini sauce needs to be done at least 1 day in advance, and the vegetable roasting can largely be done ahead as well.

Serves 2 with leftovers for a salad (see below).

Roasted vegetables with green tahini sauce
3.5
Your rating: None Average: 3.5 (2 votes)

Quinoa with Butternut Squash and Preserved Lemons

We hosted family for Thanksgiving this year and found ourselves innovating to accommodate a gluten-free family member. We very easily modified David Lebovitz's original recipe to create a delicious dish that everyone loved.

​1 1/2-pounds butternut squash, peeled and seeded
1 large onion, peeled and minced
1 cup quinoa (alternatively, for a gluten dish, use 1 3/4 cup Israeli couscous, or Italian pepe-style pasta)
1 small cinnamon stick
1 large or 2 small preserved lemons

Quinoa and Butternut Squash
3
Your rating: None Average: 3 (2 votes)

Wheat Berry, Fennel, and Pomegranate Salad

I modified a Bon Appetit recipe, and it was delicious. The original recipe called for quinoa, but only having wheat berries in the pantry, I substituted. And frankly, I think the wheat berries were better because they provided more texture and toothsome-ness that quinoa would have. The only other change I made was dropping the dill. I don't particularly like it, and even though Jon does, I made it when he wasn't home!

Serves 2 as a main course or 4 as a side

1/4 cup plus 1 tablespoon olive oil

Wheat Berry Salad
5
Your rating: None Average: 5 (2 votes)

Shrimp and Grits

For the shrimp:
8 jumbo shrimp, peeled and deveined
2 T butter, melted
1 T cajun seasoning
dash Old Bay
dash Celery Salt

For the grits:
1/2 cup grits
2 1/4 cups water
2 T unsalted butter
1 t salt
1 t minced garlic
1/2 cup grated cheese (a 50/50 mix of cheddar and jarlsberg works great)
dash paprika

3.5
Your rating: None Average: 3.5 (2 votes)

Apricot Couscous

1 cup couscous
1 small red onion, small dice
1 1/2 cups chicken stock, warm
1/4 cup dried apricots, coarsely chopped
1/4 cup whole almonds toasted, coarsely chopped
2 scallions green parts only
1/4 cup fresh mint leaves, roughly chopped
1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
1 tablespoons fresh lemon juice
pinch of lemon zest
kosher salt and freshly ground black pepper

Apricot couscous
3
Your rating: None Average: 3 (2 votes)

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