Side Dish + Grain recipes (45)

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Authentic Tabbouleh

Recipe by: EPITOPES

Reviews(2)

This recipe is the real deal - delicious, healthy and easy to make.

Barley and Mushrooms with Cannellini Beans

Recipe by: Niki Plourde

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A simple, hearty and tasty vegetarian dish. Good as a light main, side, or wrapped in a flour tortilla with cheese. I always make a double batch and freeze some.

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Barley Mushroom Risotto

Recipe by: MOLSON7

Reviews(1)

This barley risotto is delicious, healthy and filling. It makes a nice side dish for steak or roasted meats, and also works as a starter or light main - especially when you want to serve something a little different.

Barley pilaf with herbs

Recipe by: Norma MacMillan

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Like rice, barley can be cooked as fluffy, separate kernels, or made risotto-style, as in this delicious dish – gently and steadily stirred with liquid to produce a smooth, creamy texture.

Barley Salad With Almonds And Apricots

Recipe by: NIBLETS

Reviews(3)

This salad is fruity, high in fibre and full of flavour. It makes a lovely presentation. Use soya yoghurt to make this dish vegan.

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Barley, black bean and avocado salad

Recipe by: Norma MacMillan

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We think of barley as a soup ingredient, but it's also a delicious main-dish grain, served hot or cold. When combined with black beans, tomato and avocado, it adds up to a salad that could hardly be more healthy or delicious.

Basic Polenta

Recipe by: IDAJ

Reviews(4)

This recipe is for the polenta novice. Two ingredients - polenta and water. So if you can boil water...you can make a delicious pot of polenta every time! There are many options for polenta once it is cooked: you can mix in fresh herbs and cheeses, bake with vegetables, or fry it. Experiment and choose your favourite accompaniment!

Black Bean and Couscous Salad

Recipe by: Paula

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This is great for a party, with interesting textures and flavours combined in one delicious salad. Feel free to use vegetable stock if you want to make this a vegan dish. Leftovers store well refrigerated for several days.

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Bulghur and Dried Fruit Pilaf

Recipe by: GRAYJETMAN

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Very basic yet tasty side that goes well with roast chicken or kebabs. Any type of dried fruit can be used, such as sultanas or dried apricots, but I prefer cranberries.

Bulghur and Vegetable Stew

Recipe by: GEKKO

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The Parmesan is optional but I think it adds a needed finishing touch to the dish. You can substitute cauliflower for the red cabbage. Either way, this recipe is bursting with colour and flavour.

Bulghur wheat pilaf with tomato, onions and basil

Recipe by: Norma MacMillan

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The next time you're looking for a simple, healthy dish to serve, try this nutty-tasting grain as a delicious switch from rice.

Bulghur wheat with spring vegetables

Recipe by: Norma MacMillan

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The tartness of lemon juice plus the refreshing fragrance of mint make this a dish that will brighten any meal. Bulghur is a form of cracked wheat that cooks fast and easily.

Bulgur wheat and fish salad in a lemon dressing

Recipe by: Brenda Houghton

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A gutsy fish salad using orange roughy, a New Zealand import with a hint of shellfish flavour.

Bulgur wheat pilaf with nuts and seeds

Recipe by: Brenda Houghton

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Although high in fat, nuts and seeds are extremely nutritious, and just a handful gives a satisfying crunch to this pilaf.

Cajun barley

Recipe by: Norma MacMillan

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Barley is one of the crops that farmers love, due to its short growing season and hardy nature. We should love this nutty, wholesome grain too, since it is so good for us. Here it has been given the flavours of the American Deep South, with a range of green vegetables and plenty of spice. Serve it with sausages or lamb kebabs.

Cheesy Quinoa Pilaf with Spinach

Recipe by: alliecat3

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This creamy pilaf incorporates the fluffy, nutty-flavoured grain, quinoa, with a decadent and delicious hard goat cheese. This has an amazing flavour and texture. Try serving with steamed salmon. I think this would work well with pine nuts as well as a variety of other cheeses.

Couscous pilaf with tahini yogurt

Recipe by: Norma MacMillan

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This vegetable-rich couscous is lower in fat than most pilafs and it makes a marvellous, healthy main dish, or an excellent side dish for almost any simply cooked meat or poultry, when it will serve 8 or more. Any leftovers can be used as a delicious stuffing for chicken or other poultry or game birds.

Couscous salad

Recipe by: Vickie de Vries

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This salad goes with simply prepared fish or meat. You can change the vegetables to your taste.

Couscous salad with oranges and dates

Recipe by: Maggie Pannell

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Couscous makes a brilliant base for a quick salad, as it only needs a brief soaking in hot stock (or water). Here it is combined with chickpeas, dates, oranges and pistachios for a Middle Eastern-style vegetarian dish.