Amazing Grains
Roasted Cauliflower and Quinoa Casserole
This easy, cozy casserole melds tender quinoa with roasted cauliflower, green peas, and a zesty marinara sauce.
see recipeEthiopian Wild Rice Pilaf
Berbere, a spice used in Ethiopian cooking, resembles the spice garam masala from India. It is an unusual blend of spices such…
see recipeCurried Chickpeas and Farro with Strawberry Chutney
Sweet and savory notes hit a perfect harmony in this Indian-inspired dish. If you have any leftover jammy chutney, transfer it to…
see recipeTom’s “Fried” Rice
My friend Jake was unable to obtain a standard life insurance policy because he was overweight, and at a high risk for…
see recipeNo-Fry Fried Rice
Yum! I love this oil-free, vegan, fried rice dish. Top with cilantro and fresh chile and you are good to go! Sometimes…
see recipeFarro, Mushroom, and Leek Gratin
This hearty casserole has all the flavors of holiday dressing. With its creamy sauce, chewy farro, and crispy topping, this gratin is…
see recipePolenta with Black Beans and Mango Salsa
Cooked polenta packaged in rolls makes an easy base for this and other dishes. Look for polenta that is fat-free and contains…
see recipeJabba the Hutt Shepherd’s Pie
This delicious vegan shepherd’s pie is going to leave you in awe! And if you’re a Star Wars fan or live with…
see recipeItalian Roasted Vegetable and Wheat Berry Buddha Bowl
All the best ingredients in Italian cooking come together in this satisfying vegan Buddha bowl. The base of the meal is wheat…
see recipeBasic Polenta
Also known as mush, or gruel, this grain dish was once considered peasant food, but it has enjoyed a popular resurgence in…
see recipeBrown Rice Breakfast Pudding
My mom used to serve a version of this for breakfast—cooked with milk, sugar, and a hint of cinnamon. It is still…
see recipeGreen Chile Rice with Black Beans
Black beans are not usually added to this popular Mexican rice dish, but their addition makes it into a one-pot meal. Use…
see recipe