Category Archives: Grains

Brown Rice Mushroom Risotto

Brown Rice Mushroom Risotto
Yield: 2 entree servings or 4 side servings

½ sweet onion, diced
3 large cloves garlic, minced
2 cups sliced mushrooms
1 cup mushroom broth
2 tablespoons marsala
¼ cup dry white wine
3 tablespoons nutritional yeast flakes
2 tablespoons balsamic vinegar
½ teaspoon black pepper (or to taste)
2-1/2 cups cooked brown rice
2 cups … Read more

Couscous with Chickpeas, Fennel, Olives, and Citrus

I love Middle Eastern flavors, and couscous is a classic vehicle for carrying richly flavored foods, such as dishes of chickpeas. If you do decide to use this as a side dish to some spicy skewers, try adding a yogurt and cucumber sauce, too.

Couscous With Chickpeas, Fennel, and Olives

Serves 2

1 large fennel bulb, trimmed and … Read more

Hemp Seed Tabouli

I just found out about hemp hearts—raw, shelled, hemp seeds) this evening when I came upon a series of hemp tabouli recipes on Twitter.

Intrigued, I began reading about the Manitoba Harvest organic hemp seeds and found they:

  • Have zero net carbs
  • Are non-GMO project verified /and/ organic
  • Contain more protein and omegas and less carbs than the same serving
Read more

Cajun Cauliflower “Rice”

This is a great side dish for jambalaya. Small bits of cauliflower are processed into rice-sized pieces, giving the dish a very traditional look.

Cajun Cauliflower Rice
Yield: 8 servings

1 large head cauliflower
1 red pepper, diced
1 cup onions, diced
1 cup celery, diced
6 tablespoons olive oil
6 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon … Read more

Wild Rice with Dried Cranberries and Chestnuts


Wild rice is wonderful with game, and in pilafs, casseroles, stuffings, salads and soups. It’s not a true rice but rather the seed of an aquatic grass that still grows wild in the Great Lakes region of the United States. Wild rice can be mixed with short-grain brown rice, which will add a contrasting texture, color, and flavor.

I Read more

Irish oats in a Japanese rice cooker

I grew up eating oatmeal for breakfast every morning. Okay…nearly every morning. My mother cooked it in a Revereware stainless steel pot. My grandmother used a much-loved, old, bent copper pot. Understandably, I thought that oatmeal came from standing at the stove, stirring a pot.

But then I fell in love.

My very Irish sweetie owns a Zojirushi rice Read more