Pulses + Grains
Cabbage Rolls with Legumes, Spelt + Rice | Kaghampi Pasuts (Bahki) Dolma
- April 28, 2014
- Armenian Recipe, Made by Me, My Food Roots, Pulses + Grains, Recipe Box, The Khohanotz, Vegan, Vegetables
- No Comments
Thai Green Curry Meatballs with Jasmine Rice | Kaeng Khiao Wan
- March 1, 2014
- Made by Me, Main Courses, Meat, Pulses + Grains, Recipe Box, Soup + Stew
- No Comments
THANKSGIVING RECIPES | Side Dishes
- November 18, 2013
- Autumn, Casserole, Entertaining, Food + Culture, Gratin, Holiday Cooking, Noodles + Pasta, Pulses + Grains, Sides, Stuffing + Dressing, Thanksgiving, Vegetables
- No Comments
For hosts who love to feed family and friends, a crowd-pleasing spread that will surely simplify your menu planning and turn your Thanksgiving entertaining into a memorable day.
{ links to recipes and sources included under photos }
Quinoa Salad with Roasted Tomatoes, Chickpeas and Pomegranate
- September 28, 2012
- Made by Me, Pulses + Grains, Recipe Box, Salads, Sides
- No Comments
Bulgur Wheat Pilaf with Meat and Vegetables | A Traditional Armenian One-Dish Meal Recipe
- June 1, 2012
- Made by Me, Main Courses, Meat, Pulses + Grains, Recipe Box, The Khohanotz
- No Comments
Potato and Bulgur Lettuce Wraps | Oil-Cured Baby Eggplant Salad
- February 24, 2012
- Cold Appetizer, Lunch, Made by Me, Main Courses, Pulses + Grains, Recipe Box, Salads, The Khohanotz
- No Comments
In The Kitchen, Five Impromptu Colorful Winter Salads
- January 25, 2012
- Lunch, Made by Me, Pulses + Grains, Recipe Box, Salads, Sides, Vegetables, Winter
- No Comments
Recipe: Red Wheat Berries Salad with Beets, Watercress and Goat Cheese Tossed in Clementine Vinaigrette
Wheat berries are unprocessed kernels of wheat with just the husk removed, hence reserving all the grain goodness. I love using hard spring or winter red grains because of their nutty flavor and chewy texture, for the fact that they don’t lose their shape throughout the cooking process and that they taste even better the longer they sit in the dressing.
South Asian Beef and Potato Biryani Recipe
- September 28, 2011
- Main Courses, Pulses + Grains, Recipe Box
- No Comments
This fragrant rice casserole once reserved for the Royals of the Nawabs and Nizams and special occasions is now considered common dish; reflecting traditions and flavors that have evolved throughout centuries. Using beef and potatoes in the recipe is just one of many variants of biryani that is prepared in South Asia.
Trying to pin point the origins of a dish is hard enough, so I’m not going to go deep into the culinary anthropology of biryani.
Bulgur and Beef Stuffed Vegetables, a Levantine Recipe
- September 2, 2011
- Main Courses, Meat, Pulses + Grains, Recipe Box, The Khohanotz, Vegetables
- No Comments
This recipe for stuffed vegetables is down-right comfort food; whether referred to as Meesov Tsavari Letsk in Armenian, Mehshi bi Burghul in the Middle East, or Dolma throughout the Levant.
Bulgur is a wheat cereal that is usually sold parboiled, dried, ground, and sifted into distinct sizes. It can be found in natural food stores as well as ethnic and traditional grocery stores. It differs from cracked wheat in that it is pre-cooked.
Recent Comments