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Recipe ReDux: A Whole New Grain

November 21, 2011

This month’s Recipe ReDux theme is “A Whole New Grain.” My fellow ReDuxers and I were put to the challenge of cooking up a whole grain that we or are readers are not familiar with. Unfortunately time passed by and I never got a chance to make a new recipe (even though I have some freekeh in my pantry that I have been meaning to try). But I couldn’t let the month pass and not share my fellow ReDuxer’s recipes and creations – and I happen to have cooked up a lot of new and/or less well-known whole grains in the past year. So I dug through my archives and here are some of the recipes for grains I previously made and wrote about:

Mushroom and Onion Barley

Mushroom Onion Barley | Umami-rich mushrooms and lightly caramelized onions join toasted nutty barley in a warming side dish that's packed with flavor and nutrition. Get the vegan recipe @jlevinsonrd.

Einkorn Pasta with Red Pepper Tomato Sauce

Einkorn Pasta with Red Pepper Tomato Sauce

Bulgur with Ginger & Orange

Bulgur with Ginger & Orange

Vegetable and Chickpea Quinoa Salad

Vegetable and Chickpea Quinoa Salad

Quinoa-Stuffed Cornish Hens

Cornish hen stuffed with aromatic and flavorful Moroccan-inspired quinoa.

 What are some of your favorite whole grains?


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    1. Thanks Regan! I love trying new foods, especially healthy ones 😉 It was fun to look back and see some of the recipes I’ve made. A good reminder for me to make them again!