Boil + Grain recipes (44)

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Apple, Banana and Sultana Porridge

Recipe by: Diana

Reviews(1)

Porridge is taken to new heights with added fruit and whole grains.

Authentic Tabbouleh

Recipe by: EPITOPES

Reviews(2)

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

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Barley and Beef Soup

Recipe by: BRYNN1

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A simple soup that is both hearty and delicious!

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.

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.

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 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.

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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.

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.

Chicken and Couscous Salad

Recipe by: Christian Booher

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This makes a healthy, colourful and filling lunch, served on top of lettuce.

Chicken chermoula with fruity couscous

Recipe by: Brenda Houghton

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Chermoula, a North African mix of spices, gives a warming flavour to this chicken served on a mild and fruity salad.

Crab, avocado and bulghur wheat salad

Recipe by: Azmina Govindji

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Fresh crab is a real summertime treat. It is rich in flavour and combines well in a salad with crunchy apples and bean sprouts, chunks of perfectly ripe avocados and nutty-flavoured bulghur wheat.

Creamy Apple, Cinnamon and Sultana Porridge

Recipe by: Jenn

Reviews(3)

This is a little too sweet to have every morning, but it's a nice treat now and again!

Ebly Salad

Recipe by: Caro G

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I discovered this salad by mistake - it makes a great low-fat alternative at BBQs.

Feta and couscous salad

Recipe by: Norma MacMillan

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Apart from being an excellent source of starchy carbohydrate, couscous is a great background for other ingredients. In this lunch salad, both raw and lightly steamed vegetables are added to the couscous together with toasted almonds, fresh mint and creamy feta cheese. A touch of chilli gives extra bite to the dressing.

Lemony Quinoa

Recipe by: MBLASSNIG

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Quinoa is a high-protein, good for you grain; it can be substituted for couscous and makes a lovely side dish. This recipe is a crunchy, lemony, healthy dish that can be used as a side or as a light meal.

Moroccan Couscous

Recipe by: BenevolentEmpress

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This dish is great served with Lamb Tagine and Cucumber Raita.

Mushroom Topped Polenta Fingers

Recipe by: Azmina Govindji

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Cooked and cooled polenta can be cut into shapes and grilled to make an excellent base for a tempting topping. Here the polenta is flavoured with Gruyère cheese, and the topping is a savoury mixture of mushrooms, walnuts and herbs. Serve as a sophisticated starter, with a few mixed salad leaves if you like.

Orecchiette with Coriander Pesto, Barley and Rocket

Recipe by: KRISTINLEE8

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A gourmet vegetarian pasta dish that's worth making. You can make this with other fresh herbs. Serve with plenty of freshly grated Parmesan.

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