Sub Categories in Grains

Category of: Grains

Mujadara (middle eastern rice and lentils)

November 4, 2017

I haven’t made this rice and lentils dish in a while but I consider it one of my favourite Middle Eastern dishes. It’s just that there are so many things to cook and what I repeat other than vegetables tends to be pasta, pasta and more pasta. Basta pasta? I don’t think so. I have seen many recipes for making mujadara and even a few different spellings of the word (mejadra, Mejadara etc.). My preference... View Article

Roasted asparagus and green onion with quinoa, pickled beets carpaccio and preserved lemon vinaigrette

June 26, 2017

So I had the pickled beets from another recipe and wanted to use them with the rest of the Quinoa that I had cooked the day before. Since I sliced the beets very thin I thought they would be good as carpaccio layer under the quinoa, and then topped it with roasted asparagus and beautiful green Onion I got at the market the other day. I wasn’t quite sure how to plate it so tried... View Article

Roasted cauliflower and quinoa salad

June 22, 2017

Just to vary the theme a bit from pasta and potato salads I thought I’d pull out the quinoa from the pantry and see what I can do with it. I had the Bob’s red Mill tri-coloured quinoa variety, meaning red, white and black little grains (seeds, actually) and I thought they’d make a nice background for roasted cauliflower. Since the weather improved here (not by much), lighter dishes are appropriate and this salad-like plate... View Article

Quinoa patties two ways

May 6, 2017

I mentioned a few posts ago that the confetti quinoa recipe can be made into vegetarian burgers or patties that you can serve as burgers or as the protein component for dinner with a nice sauce to go with it. The full recipe makes quite a few patties so you can freeze what you don’t need right away. I made the patties from what was left of the confetti quinoa after I served it first as... View Article

Middle eastern rice with noodles

May 1, 2017

So does it seem I am cooking a lot of rice recently? It’s probably true and I am not apologizing. Rice goes well with so many dishes and is relatively easy to cook. I have also been on a Middle Eastern “kick” in the kitchen and rice is an important part of this cuisine. I find the flavours of the foods I have tried to be robust and generous, much like the people that make... View Article

Quinoa confetti with feta, tahini yogurt and pistachio yogurt

April 27, 2017

I posted recipes for cauliflower “rice” before. It’s a useful method to add cauli to various dishes without the florets dominating the shape. Today I had a white and purple cauliflower and this dish evolved from it. Once I chopped and roasted both cauli and aded them to the cooked quinoa I needed more colour so into the processor went a few stems of broccolini, chopped into rice size pieces and roasted for a few... View Article

Persian jewel rice

April 23, 2017

I recently bought “Persiana: Recipes from the middle east and beyond“, a book by Sabrina Ghayour, and so far I love what I tried. Persian cuisine is known for its rice dishes and one of the recipes that intrigued me was her Persian Bejeweled Rice (Morassa Polow), cooked differently than what I have seen before. Ghaour boils the rice in plenty of water for 8 minutes, then drains and rinses it. She then returns it... View Article

Barley, roasted cauliflower and shitake warm salad

April 12, 2017

So I set out to make this recipe from my friend Colleen’s The Food Blog but somehow got distracted and ended up with the similar base ingredients but a different recipe. I’ll have to make Colleen’s recipe from the Moosewood Cookbook another time. I cooked the barley the day before, planning to do something with it but wasn’t sure what. Some of it went into a vegetable soup that is currently simmering on the back burner... View Article

Easy rice pilaf with broccolini

November 23, 2016

Rice pilaf is an easy and flavourful dish to make for a side course or, for us, a main. Classic pilaf is made by sauteeing the aromatics (onion, garlic and vegetables) in butter or oil,  adding the spices then adding the rice and toasting it in the skillet until it’s coated with the oil before adding the cooking liquid and finishing the cooking. I have a shortcut for you to make with an already cooked... View Article

Cauliflower “rice” with barley and shaved brussels sprouts

November 1, 2016

I wonder who was the cook who first came up with the idea of cauliflower “rice”. Since they “invented” it, the concept has spread like wildfire in kitchens around the world and for good reasons. It’s a simple and delicious way to serve cauliflower and can easily replace rice if you are a no-carb person, which, let me clarify, I AM NOT. I love carbs. I prefer to chop the cauli in a food processor... View Article

Grilled baby bok choy

October 11, 2016

Rice and vegetables are one of my go to things when preparing a quick lunch or light dinner. You can make it literally in minutes with no advance preparation. With the change of weather I brought inside the summer grill pan that we use in the outdoor kitchen and looking for something fun to make on it I pulled out the baby bok choy from the fridge and decided to grill them instead of stir... View Article

Roasted cauliflower steaks with dukkah and tahini

August 16, 2016

Cauliflower has a love-hate affair with foodies. Some love it some don’t. I am on the love-it camp and especially so when it is roasted. Roasting cauli brings out wonderful flavours, completely different than when you steam it. The cauliflower “steaks” became trendy a while back and it’s not a bad way of preparing them. You cut the cauli into thick slices through the stem and end up with beautifully shaped floral portions that you... View Article