Recipes:  Grains and Rice

Basic Quinoa Pilaf

Quinoa is one of the ancient grains native to Peru. It is very high in protein and very mild tasting. The bonus is that it cooks up even quicker than rice so it is always included in our quick food menus.

Barley Salad with Tomatoes and Corn

Barley is a source of B-complex vitamins and a good source of soluble fibre, the kind that helps to reduce blood cholesterol levels. Make this pesto-like salad your contribution to a picnic or potluck dinner.

Barley Risotto with Caramelized Leeks and Mushrooms

This is a recipe that Penny Tucker came across in her search for leek recipes. She has so thoroughly enjoyed it that she wanted all of you to have it as well.

Minty Quinoa Tabbouleh

This is the Tabbouleh that we have served many farm potlucks. It has become a staple in our busy lives and it keeps well in the fridge for 2 - 3 days if it is well hidden. Tabbouleh is traditionally made with bulgur wheat. This version uses quinoa instead.

Saffron Rice

The perfect accompaniment to the Lebanese Chicken Kebobs.

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