Side dish, grain

Snap Pea & Quinoa Salad

Sarah Hoff — Mon, 25 Feb 2013 15:33:59 +0000

Snap peas and mushrooms are combined with the fresh flavor of lemon in this pretty, healthy quinoa salad recipe. If you can make it ahead of time, do—this quinoa salad is even better the next day, after the dressing has soaked into the mushrooms and quinoa. (Adapted from “Quinoa Revolution” by Patricia Green and Carolyn Hemming; Pintail Books, 2012.)

Quinoa Cakes with Smoked Salmon

Erin McCormick — Wed, 17 Oct 2012 15:07:45 +0000

Quinoa Cakes with Smoked Salmon

These crisp quinoa cakes spiked with smoked salmon and topped with lemony sour cream make a lovely appetizer.

Cranberry Cornbread

Erin McCormick — Wed, 17 Oct 2012 14:54:22 +0000

Cranberry Cornbread

Cornbread gets a festive makeover in this recipe with the addition of fresh and dried cranberries. If you like your cornbread on the sweeter side, increase the honey to 1/2 cup.

Quinoa Salad with Oranges, Beets & Pomegranate

Erin McCormick — Wed, 17 Oct 2012 14:45:41 +0000

Quinoa Salad with Oranges, Beets & Pomegranate

Roasted beets and sweet dates, tangy oranges and juicy pomegranate seeds make this quinoa salad recipe festive. It pairs beautifully with turkey or roast pork.

Wild Rice Stuffing with Apple & Sausage

Erin McCormick — Wed, 17 Oct 2012 14:40:38 +0000

Wild Rice Stuffing with Apple & Sausage

This amazing wild-rice stuffing recipe is bursting with rustic fall flavors, including rye bread, sausage, apples, dried cherries, pecans and fresh herbs.

Savory Corn Pudding

Erin McCormick — Tue, 16 Oct 2012 19:13:47 +0000

Savory Corn Pudding

This corn pudding recipe gets a flavorful twist from the addition of vanilla bean. Though you may think of vanilla only when it comes to dessert, this is a great example of how wonderful it can be in savory dishes. The scent of the vanilla enhances the buttery corn and custard taste of the casserole.

Whole-Grain Sushi Rice

Erin McCormick — Wed, 13 Jun 2012 15:33:08 +0000

Whole-Grain Sushi Rice

Although white sushi rice is traditional, this brown sushi rice base is blended with other grains and lentils. Traditional vinegar and sugar seasoning are omitted in this whole-grain brown sushi rice recipe so that the natural taste of the whole grains shines through. Any lentils work—French green lentils hold their shape best.

Brown Rice Pilaf

Nifer — Tue, 21 Feb 2012 15:41:41 +0000

Brown Rice Pilaf

Turn everyday brown rice into delicious brown rice pilaf with the addition of currants and sliced almonds.

Eggplant Bulgur Pilaf

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

Eggplant Bulgur Pilaf

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 — 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 — 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 — 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 — 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 — 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 — 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.