Other Grain

Array

Corn, Halloumi, and Grain Salad

Posted Mon, 09/05/2022 - 20:05 by Audrey

This Bon Appetit recipe would be a great side to bring to a summer BBQ or to have as a light weeknight meal. It's also easy to prep in advance.

1 cup almonds
1 cup fregola, Israeli couscous, or whole grain of your choice
3 ears of corn, husked
2 tablespoons plus ¼ cup olive oil, divided
16 ounces Halloumi cheese, sliced lengthwise ¾-inch thick
3 scallions, thinly sliced
½ cup coarsely chopped fresh parsley
¼ cup basil leaves
¼ cup mint leaves
2 tablespoons fresh lemon juice

Your rating: None Average: 3 (1 vote)

Grain Bowls

Posted Fri, 04/22/2016 - 11:12 by Jon

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

Your rating: None

Farro Pistachio Raisin Herb grainbowl

Posted Tue, 03/15/2016 - 19:48 by Jon

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.

Your rating: None Average: 3 (1 vote)

Butternut Squash Farrotto

Posted Tue, 10/27/2015 - 19:12 by Jon

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

Your rating: None Average: 5 (1 vote)

Barley Risotto

Posted Sun, 10/12/2014 - 08:01 by Jon

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)

Your rating: None Average: 4 (1 vote)

Roasted Vegetables with Quinoa and Green Tahini Sauce

Posted Mon, 01/13/2014 - 21:01 by Jon

Roasted vegetables with 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).

Your rating: None Average: 3.5 (2 votes)

Quinoa with Butternut Squash and Preserved Lemons

Posted Fri, 11/23/2012 - 10:42 by Audrey

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

Your rating: None Average: 3 (2 votes)

Wheat Berry, Fennel, and Pomegranate Salad

Posted Mon, 01/09/2012 - 21:34 by Audrey

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

Your rating: None Average: 5 (2 votes)

Shrimp and Grits

Posted Fri, 02/26/2010 - 20:28 by Jon

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

Your rating: None Average: 3.5 (2 votes)

Apricot Couscous

Posted Sun, 02/07/2010 - 17:11 by Audrey

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

Your rating: None Average: 3 (2 votes)