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Content tagged with “Side dish, grain” (Page 2)

Quinoa Salad with Oranges, Beets & Pomegranate
Roasted beets and sweet dates, tangy oranges and juicy pomegranate seeds make this quinoa salad recipe festive. It...
Wild Rice Stuffing with Apple & Sausage
This amazing wild-rice stuffing recipe is bursting with rustic fall flavors, including rye bread, sausage, apples,...
Savory Corn Pudding
This corn pudding recipe gets a flavorful twist from the addition of vanilla bean. Though you may think of vanilla only...
Whole-Grain Sushi Rice
Although white sushi rice is traditional, this brown sushi rice base is blended with other grains and lentils....
Brown Rice Pilaf
Turn everyday brown rice into delicious brown rice pilaf with the addition of currants and sliced almonds.
Eggplant Bulgur Pilaf
One of the most important dishes at a Turkish table, this simple pilaf recipe features a combination of eggplant and...
Macaroni Salad
Old-fashioned macaroni salad sometimes contains jarred pimientos, diced ham or pickle relish, but this version is...
Turkey & Quinoa Stuffed Grape Leaves
Anything but traditional, these grape leaves are stuffed with ground turkey and quinoa flavored with bits of sun-dried...
Lamb & Rice Stuffed Grape Leaves
These traditional Lebanese lamb-and-rice stuffed grape leaves are fragrant with mint, marjoram, cinnamon, cumin and...
Chickpea & Bulgur Stuffed Grape Leaves
Think hummus meets tabbouleh in these vegetarian stuffed grape leaves, bursting with chickpeas, parsley and bulgur tied...
Risotto Cakes
Turn leftover risotto into crispy risotto cakes with this easy recipe. Serve with marinara sauce and a big salad for a...
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...
Green Risotto
Serve this pretty, pesto-flavored risotto alongside roasted chicken or pork roast or serve with a big salad for a light...
Basic Risotto
Slowly adding hot broth to arborio rice helps release the starch from the rice, giving risotto its characteristic silky...
Roasted Fennel & Farro Salad
This whole-grain salad stars farro, an ancient form of wheat common in Italy, along with roasted fennel and bell...
Goat Cheese Grits with Fresh Corn
Take grits upscale by adding fresh corn, goat cheese and chives.
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
Lemon, oregano and feta add zing to broccoli rabe tossed with whole-wheat orzo.
Grits & Greens Casserole
Here we’ve combined two favorite Southern side dishes—grits and greens—into one casserole; it’s a natural choice to...
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...
Corn Bread Stuffing
Flecked with fresh herbs and dried currants, this corn bread stuffing is a nice alternative to regular bread stuffing.
Barley Risotto with Fennel
This convenient alternative to traditional stovetop risotto uses healthy, fiber-rich whole grains—either barley or...
Mustard Greens & Bulgur
Pungent mustard greens beg for other strong flavors for balance. Here walnut oil, walnuts, dates, bulgur and white-wine...
Griddle-Cooked Corn Flatbread (Makkai ki roti)
This flatbread (classically not flavored) from Punjab, deemed peasant food, often accompanies a puree of mustard greens...
Cheddar-Cornmeal Shortbread
Crunchy cornmeal and sharp Cheddar pair perfectly in this savory shortbread.
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