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Articles 1 to 12 of 28:
Quinoa and Black Beans
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture ... [... more]
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Bulgur Wheat with Dried Cranberries
Bring water to a boil in a pot, and mix in bulgur, bouillon granules, and butter. Cover pot, reduce heat to low, and simmer 15 minutes. Fluff cooked bulgur with a fork, and gently mix in the dried cranberries. May 12, 2007 It was so easy to make ... [... more]
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Polenta - Allrecipes
Bring water to a boil. Reduce to a simmer. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon. This can take anywhere from 20 to 50 ... [... more]
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Basic Cheese Polenta
In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan. Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer ... [... more]
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Millet-Stuffed Peppers
Combine the millet, water and vegetable bouillon in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Slice the tops off of the peppers, and remove the seeds and cores. Set ... [... more]
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Salads and Sides
The secret to salad success: aim for contrasting textures and flavors. Vary hot and cold items--like grilled chicken breast on a Caesar salad. Combine sweet and acidic, hot and sour, chewy and crisp. Take advantage of the availability of fresh ... [... more]
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Barley, Shrimp, and Corn Salad
Combine barley and water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer for approximately 35 minutes. Transfer barley to a large bowl, and toss with shrimp, corn, bell peppers, green onions, thyme, and lemon zest. In a small bowl, ... [... more]
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Barley and Mushrooms with Beans
Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender. Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley ... [... more]
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Barley Waldorf Salad
Cook barley according to package directions; drain and rinse in cold water. In a small serving bowl, combine barley, apples, walnuts, raisins, cream, mayonnaise and sugar. Cover and refrigerate until serving. May 30, 2008 We didn't care for this ... [... more]
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Apricot Barley Casserole
In a large skillet, saute nuts in 2 tablespoons butter until lightly browned; remove and set aside. In the same skillet, saute the barley and onions in remaining butter until onions are tender. Add broth; bring to a boil. Stir in the apricots, ... [... more]
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Chicken Livers with Gorgonzola Polenta
Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper, and season with a little salt and pepper. Cook, stirring frequently, until tender. Add mushrooms and garlic to the skillet, and cook for a few minutes until ... [... more]
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Cheesy Polenta
In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove ... [... more]
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