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Rice, Grain and Pulses
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_T.jpg "Barley With Beets")
Barley With Beets
½ cup (125 ml/100 g) barley 1⅔ cups (400 ml) vegetable stock 2 red beets 1 bunch green (spring) onions 1 tbsp (15 ml) canola or vegetable oil ¼ cup (50 ml/30 g) freshly grated Parmesan- Brown Rice And Fruit
2 cups cooked brown rice (¾ cup/100 g uncooked) 2 tablespoons almonds, toasted 4 dried figs, chopped 1 celery stalk, chopped 1 cup (170 g) seedless red grapes ½ cup (115 g) orange low-fat _T.jpg "Brown Rice Jambalaya")
Brown Rice Jambalaya
1¼ cups (300 ml) vegetable stock ½ cup (125 ml/100 g) short-grain brown rice 1 tbsp (15 ml) oil 1 large onion 1 clove garlic 1 chili pepper 1 small rib celery 1 red pepper 14 oz (398 ml)_T.jpg "Brown Rice With Carrots")
Brown Rice With Carrots
⅔ cup (150 ml/120 g) long-grain brown rice 2 cups (500 ml) lightly salted boiling water 1 tbsp (15 ml) sunflower seeds 5 medium carrots 4 green (spring) onions 2 tsp (10 ml) olive oil_T.jpg "Bulgur With Tomatoes And Peppers")
Bulgur With Tomatoes And Peppers
¾ cup (175 ml/120 g) bulgur 1 medium onion 4 yellow peppers 2 tomatoes 1 tbsp (15 ml) butter ¾ cup (175 ml) vegetable or chicken stock Salt and freshly ground pepper 1 tbsp (15 ml) chopped- Dried Lima Bean Casserole
4 cups (900 g) cooked dried lima beans, drained 1 onion, sliced 1 cup (250 ml) low-sodium chicken broth ¾ cup (180 ml) dry white wine ½ teaspoon red pepper flakes 1 tablespoon chopped fresh _T.jpg "Eggplant (Aubergine) With Chickpeas")
Eggplant (Aubergine) With Chickpeas
½ cup (125 ml/100 g) dried chickpeas 1 onion 1 eggplant 3 tomatoes 1 tbsp (15 ml) olive oil 1 clove garlic ½ bunch fresh rosemary 1 tbsp (15 ml) white-wine vinegar Salt and freshly ground- Golden Indian Rice
1 cup (250 ml) low-sodium chicken broth 1 cup (250 ml) water 1 cup (140 g) uncooked long-grain white rice ¾ teaspoon turmeric 2 green onions, chopped ¼ cup (30 g) chopped walnuts ¼ cup (30 g) _T.jpg "Lentil Curry With Rice")
Lentil Curry With Rice
½ cup (125 ml/75 g) brown rice 1 cup lightly salted boiling water 1 bunch green (spring) onions 1 clove garlic 1 kohlrabi 1 tsp (5 ml) olive oil 1⅔ cups (400 ml) vegetable stock,- Mexican Rice
1 cup (140 g) uncooked long-grain white rice ¾ cup (85 g) chopped green bell pepper 1 cup (115 g) chopped onion ¼ cup (30 g) diced celery 2 tablespoons chopped roasted mild green chile 1 garlic _T.jpg "Millet Risotto With Fennel")
Millet Risotto With Fennel
1 large beefsteak tomato 1¼ cups (300 ml) chicken stock 1 large fennel bulb 1 large onion 1 clove garlic 1 tbsp (15 ml) olive oil ½ cup (125 ml/120 g) millet ⅓ cup (75 ml/40 g) freshly_T.jpg "Millet Soufflé With Peas")
Millet Soufflé With Peas
¼ cup (50 ml/50 g) millet ¾ cup (175 ml) vegetable stock 1⅓ cups (325 ml/200 g) frozen peas 3 eggs Salt and freshly ground pepper ⅔ cup (150 ml) carrot juice 1 tbsp (15 ml)_T.jpg "Pesto Spaetzle")
Pesto Spaetzle
1 tablespoon (15 ml) olive oil 1 onion 5 tomatoes 1 tablespoon (15 ml) pine nuts 2 bunches basil 1 clove garlic 1 cup (250 ml/100 g) pastry flour 1 extra-large- Pilaf With Currants
2 teaspoons olive oil 1 onion, chopped 3 tablespoons dried currants or chopped raisins 3 tablespoons chopped blanched almonds ½ red bell pepper, seeded and chopped 1 cup (140 g) uncooked _T.jpg "Pork With Lentils")
Pork With Lentils
1 onion 1 carrot 2 ribs celery 1 tbsp (15 ml) olive oil ½ cup (125 ml/100 g) red lentils 1¼ cups (300 ml) meat stock, divided 2 tbsp (30 ml) white-wine vinegar Cayenne Salt and freshly_T.jpg "Pumpkin Risotto With Leek And Yoghurt")
Pumpkin Risotto With Leek And Yoghurt
2 tablespoons olive oil 350g (12oz) pumpkin, peeled and cut into 2.5cm (1in) dice 2 leeks, sliced 1 tablespoon chopped sage Freshly ground black pepper 2 onions, finely chopped 1 heaped_T.jpg "Quinoa With Carrots And Leeks")
Quinoa With Carrots And Leeks
1⅓ cups (325 ml) salted water ⅔ cup (150 ml/100 g) quinoa 2 small leeks 1 clove garlic 2 large carrots 1 tbsp (15 ml) canola or vegetable oil ½ cup (125 ml) vegetable stock ½_T.jpg "Rice With Cucumbers And Capers")
Rice With Cucumbers And Capers
1⅔ cups (400 ml) vegetable stock, divided ½ cup (125 ml/100 g) short-grain converted (parboiled) rice 1 tbsp (15 ml) canola or vegetable oil ¾ cucumber 3 tbsp (45 ml/45 g) crème fraîche or_T.jpg "Rice With Squid And Vegetables")
Rice With Squid And Vegetables
2 small artichokes Juice of ½ lemon 7 oz (200 g) dressed squid 1 clove garlic 3 tbsp (45 ml) olive oil, divided ⅔ cup (150 ml/100 g) small peas 2 tomatoes ½ cup (125 ml) water 5_T.jpg "Risotto With Artichokes")
Risotto With Artichokes
4 small artichokes Juice of 1 lemon 1½ cups (375 ml) low-sodium vegetable stock 2 tsp (10 ml) olive oil 1 shallot ½ cup (125 ml/120 g) arborio rice ¼ cup (50 ml) dry white wine 2 tbsp (30_T.jpg "Spelt Gnocchi With Cheese Sauce")
Spelt Gnocchi With Cheese Sauce
3 oz (85 g) coarsely ground green spelt 1¾ cup (425 ml) vegetable stock, divided ½ cup (125 ml/100 g) low-fat quark or puréed cottage cheese 1 extra-large egg 3 tbsp (15 ml) chopped fresh_T.jpg "Spelt Spaetzle")
Spelt Spaetzle
¾ cup (175 ml/100 g) whole-grain spelt flour Salt Freshly ground nutmeg 1 extra-large egg 1 tsp (5 ml) sunflower oil 1 small onion 2 oz (60 g) cooked ham ⅔ cup (150 ml/140 g)_T.jpg "Spicy Chilli Con Carne")
Spicy Chilli Con Carne
1 onion 1 clove garlic 1 tbsp (15 ml) canola or vegetable oil 7 oz (200 g) ground beef 19 oz (540 ml) can red kidney beans 2 green jalapeño or serrano peppers 5 tomatoes 1 tsp (5 ml) dried
