Grain + Nut free recipes (76)

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Apple Oat Muffins

Recipe by: sal

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These breakfast muffins will fill you up, and are extremely low in fat.

Apple Oatmeal Cookies

Recipe by: ccsick

Reviews(1)

Lightly spiced porridge oats are combined with other natural ingredients to create moist, tasty American-style cookies.

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Apricot oat warmer

Recipe by: Brenda Houghton

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Here's a cosy start to a winter's day. This spicy cinnamon porridge, with its cargo of rich apricots, is sweetened with golden syrup. Best of all, it takes only minutes to prepare.

Authentic Tabbouleh

Recipe by: EPITOPES

Reviews(2)

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

Barley and Beef Soup

Recipe by: BRYNN1

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A simple soup that is both hearty and delicious!

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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.

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!

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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.

Broccoli and pearl barley salad

Recipe by: Norma MacMillan

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Pearl barley, with its nutty flavour and firm texture, makes an interesting change from rice in grain-based salads, and it blends beautifully with this mixture of vegetables, sweet dried apricots and pumpkin seeds. Serve this as a satisfying lunch dish, adding some crumbled cheese such as feta for additional protein.

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 and prawn salad

Recipe by: Norma MacMillan

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Bulghur is coarsely ground wheat grains that have been parboiled, so it's quick and easy to prepare and makes an ideal storecupboard standby to use in salads as well as in hot dishes. This nutty-textured, colourful salad makes a great main dish for a summer lunch or picnic, and looks pretty enough for a special buffet.

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.

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.

Cherry and oat muffins

Recipe by: Norma MacMillan

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Most modern-day muffins should be ashamed – they're oversized, lacking in fibre, loaded with fat and packed with sugar. These tender golden muffins are bundles of whole grains that will please your heart and your palate.

Couscous and flageolet niçoise

Recipe by: Norma MacMillan

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This is a bright, cheery salad with a real Mediterranean feel and flavour. Couscous is mixed with pale green flageolet beans, then tossed with fresh green beans, tomatoes and cucumber in a piquant dressing made with sun-dried tomatoes. Serve as a main course for a delightful summer lunch.

Couscous Cucumber Salad

Recipe by: KRISTAB

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This is a beautiful cold salad that's refreshing and delicious. Couscous is combined with lemon, cucumber, spring onions, parsley and basil, and served on a bed of cos lettuce.