Side

This is a superb accompaniment to curries and other spicy dishes. See the menu with Tofu and Sweet Potato Curry, page 139.

Bulgur is delicious with lightly browned onion and cabbage. The green beans add a companionable flavor and texture.

This easy casserole offers maximum nourishment. Serve with microwaved or baked sweet potatoes (start the sweet potatoes in the oven about 45 minutes before starting to bake the casserole) and a salad of dark greens and ripe tomatoes.

Grits are hulled, dried, and cracked corn kernels. To add variety to your grain repertoire, try them! I do urge you to try using stone-ground grits, which are much more flavorful than those sold in supermarkets. However, the latter can’t be beat for convenience, especially the quick-cooking kind.

Two revered ancient grains in one simple, tasty dish.

This mild rice dish can be used as a side dish, or, in larger portions, as an entrée, accompanied by a tossed salad and a variety of steamed or stir-fried vegetables.

The simplicity of this recipe highlights the aroma and flavor of specialty brown rice. If you don’t want to search for one of these more exotic types of rice, longgrain brown rice will do. This tasty side dish can enhance many meals.

The darker mushrooms yield a richer flavor, so give them a try. As always, my favorite seasoning for barley is fresh dill. See menu on page 206.

This is a flexible recipe that I frequently rely on when I want an easy, nourishing main dish. I vary the combinations each time I make it. See the cooking notes for specifics on cooking grains in this chapter, and pages 110 to 111 for cooking beans, if you choose to use dried beans.

This grain-and-bean duo makes a basic, hearty main dish. Some steamed broccoli or green beans and a colorful salad complete the meal.

Risotto is a classic Italian dish made of Arborio rice, a starchy, short-grain variety that cooks to a creamy consistency. Most well-stocked supermarkets carry it, either near other rice products or with specialty grains.

Look for long-grain and wild rice mixes near other rice products on supermarket shelves. Wild rice adds an invigorating, nutty flavor and texture to pilaf.

Simple yet gently assertive, serve this with bean dishes and vegetable curries.

A simple reproduction of a Chinese restaurant favorite, this is excellent served with tofu dishes.

A lively accompaniment to simple bean dishes or tortilla specialties.

Frozen chopped spinach dresses up plain brown rice with little extra effort.

When you’re serving cooked brown rice as a side dish or as a bed of grain for beans or vegetables, here’s a way to give it a little extra flavor.

This basic macaroni and cheese is on the rich side (it just doesn’t work with reduced-fat cheese), but it is so comforting. Even if you don’t have kids, you can make this when you’re in the mood for “nursery food.”

This simply flavored noodle dish is good served with Asian-style tofu dishes. See the menu suggested on page 135 with Sweet and Savory Sautéed or Baked Tofu as well as the one given here. If you can’t find Asian noodles, substitute linguine.

This chapter ends with two child-friendly recipes, hence the smaller portions. If you think your kids would share some with their parents, you can increase the proportions of the recipes.