Side dish, grain

Eggplant Bulgur Pilaf

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 16:06:36 +0000

One of the most important dishes at a Turkish table, this simple pilaf recipe features a combination of eggplant and bulgur. It is often an accompaniment to meat or chicken.

Macaroni Salad

Erin McCormick-Interactive Producer — Fri, 24 Jun 2011 18:24:08 +0000

Macaroni Salad

Old-fashioned macaroni salad sometimes contains jarred pimientos, diced ham or pickle relish, but this version is simple and deliciously plain with fresh chopped celery, carrot and onion. A combination of low-fat mayo and sour cream lightens up the dressing, and whole-wheat elbow noodles, spinach and edamame add extra nutrients.

Turkey & Quinoa Stuffed Grape Leaves

Erin McCormick-Interactive Producer — Wed, 20 Apr 2011 18:59:25 +0000

Turkey & Quinoa Stuffed Grape Leaves

Anything but traditional, these grape leaves are stuffed with ground turkey and quinoa flavored with bits of sun-dried tomatoes, olives, lemon zest and plenty of herbs.

Lamb & Rice Stuffed Grape Leaves

Erin McCormick-Interactive Producer — Wed, 20 Apr 2011 18:43:27 +0000

Lamb & Rice Stuffed Grape Leaves

These traditional Lebanese lamb-and-rice stuffed grape leaves are fragrant with mint, marjoram, cinnamon, cumin and allspice. Serve with lemon wedges and plain yogurt for dipping.

Chickpea & Bulgur Stuffed Grape Leaves

Erin McCormick-Interactive Producer — Wed, 20 Apr 2011 17:42:19 +0000

Chickpea & Bulgur Stuffed Grape Leaves

Think hummus meets tabbouleh in these vegetarian stuffed grape leaves, bursting with chickpeas, parsley and bulgur tied together with a lemony, garlicky sauce. The grape leaves will seem soft when just finished cooking, but will firm up as they cool. We prefer these at room temperature or cold—perfect for bringing to work for lunch.

Risotto Cakes

Erin McCormick-Interactive Producer — Fri, 17 Dec 2010 17:05:11 +0000

Risotto Cakes

Turn leftover risotto into crispy risotto cakes with this easy recipe. Serve with marinara sauce and a big salad for a fast dinner or with poached eggs on top for brunch.

Leek & Pancetta Risotto

Erin McCormick-Interactive Producer — Fri, 17 Dec 2010 16:49:51 +0000

Leek & Pancetta Risotto

Sizzled pancetta gives this creamy leek risotto great flavor and a bit of added crispy texture. We add a splash of wine along with each addition of broth to give the dish a more pronounced wine flavor. If you’d prefer the wine to be more subtle, add the entire cup at the end of Step 3 and cook, stirring, until the liquid is gone, then begin adding the broth. You can substitute more broth in place of the wine.

Green Risotto

Erin McCormick-Interactive Producer — Fri, 17 Dec 2010 16:43:10 +0000

Green Risotto

Serve this pretty, pesto-flavored risotto alongside roasted chicken or pork roast or serve with a big salad for a light dinner. We add a splash of wine along with each addition of broth to give the dish a more pronounced wine flavor. If you’d prefer the wine to be more subtle, add the entire cup at the end of Step 3 and cook, stirring, until the liquid is gone, then begin adding the broth. You can substitute more broth in place of the wine.

Basic Risotto

Erin McCormick-Interactive Producer — Fri, 17 Dec 2010 16:38:02 +0000

Basic Risotto

Slowly adding hot broth to arborio rice helps release the starch from the rice, giving risotto its characteristic silky, creamy texture. We add a splash of wine along with each addition of broth to give the dish a more pronounced wine flavor. If you’d prefer the wine to be more subtle, add the entire cup at the end of Step 2 and cook, stirring, until the liquid is absorbed, then begin adding the broth. If you prefer to omit wine, use more broth in its place.

Roasted Fennel & Farro Salad

Nifer — Wed, 16 Jun 2010 02:20:36 +0000

Roasted Fennel & Farro Salad

This whole-grain salad stars farro, an ancient form of wheat common in Italy, along with roasted fennel and bell peppers. Enjoy leftovers for lunch the next day.

Goat Cheese Grits with Fresh Corn

Nifer — Thu, 10 Jun 2010 19:21:38 +0000

Goat Cheese Grits with Fresh Corn

Take grits upscale by adding fresh corn, goat cheese and chives.

Nina’s Mexican Rice

Paula Joslin — Thu, 22 Apr 2010 14:45:17 +0000

Nina’s Mexican Rice

The key to nutty and flavorful Mexican rice is cooking the rice first in oil until it is nicely golden.

Broccoli Rabe & Orzo Salad

Penelope Wall-Web Producer/Writer — Thu, 18 Feb 2010 23:49:56 +0000

Broccoli Rabe & Orzo Salad

Lemon, oregano and feta add zing to broccoli rabe tossed with whole-wheat orzo.

Grits & Greens Casserole

Penelope Wall-Web Producer/Writer — Fri, 12 Feb 2010 19:39:54 +0000

Grits & Greens Casserole

Here we’ve combined two favorite Southern side dishes—grits and greens—into one casserole; it’s a natural choice to serve with Easter ham. Try omitting the bacon and using vegetable broth to make it a vegetarian dish.

Multi-Grain Mushroom Pilaf

Penelope Wall-Web Producer/Writer — Thu, 11 Feb 2010 23:02:38 +0000

Multi-Grain Mushroom Pilaf

Nutty-tasting grains, such as wild rice, barley and wheat berries, make this simple side-dish pilaf so much more than the sum of its parts. Since the wild rice cooks faster than wheat berries and hulled barley, presoak the longer-cooking grains to make the cooking times compatible. If you would like to add fresh mushrooms, quickly sauté them and stir them into the cooked pilaf. Or try this flavor variation: Omit dill and substitute 1 teaspoon lemon zest for lemon juice. Stir in 1/2 cup grated Parmesan cheese just before serving.