Grains are not only the foundation of numerous cuisines around the world, but they’re also packed with nutrition. In this guide, we’ll explore some hearty dinner recipes that showcase the versatility and goodness of grains.
Content
Quinoa Salad with Grilled Vegetables
Ingredients:
- 1 cup quinoa
- 2 cups water
- Salt, to taste
- Assorted vegetables (zucchini, bell peppers, eggplant)
- Olive oil
- Fresh herbs (basil, parsley)
- Lemon juice
Instructions:
- Rinse the quinoa and add it to a pot with the water and salt.
- Bring to a boil, then reduce heat and simmer until quinoa is tender.
- Slice the vegetables, brush with olive oil, and grill until tender and slightly charred.
- Toss the grilled vegetables with the cooked quinoa, fresh herbs, and a squeeze of lemon juice.
- Serve warm or at room temperature.
Brown Rice Stir-Fry with Tofu and Vegetables
Ingredients:
- 1 cup brown rice
- 2 cups water
- Salt, to taste
- Firm tofu, cubed
- Assorted vegetables (carrots, bell peppers, broccoli)
- Soy sauce
- Sesame oil
- Garlic, minced
- Ginger, minced
Instructions:
- Cook the brown rice in the water with salt until tender.
- In a large wok or skillet, heat the sesame oil. Add the garlic and ginger, stirring until fragrant.
- Add the tofu and vegetables, cooking until the vegetables are tender and the tofu is golden.
- Stir in the cooked brown rice and soy sauce, mixing until everything is well coated.
- Serve hot, garnished with sesame seeds if desired.
Barley Soup with Mushrooms and Vegetables
Ingredients:
- 1 cup pearled barley
- 6 cups vegetable broth
- 2 cups sliced mushrooms
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- Olive oil
- Salt and pepper, to taste
- Fresh herbs for garnish (parsley, thyme)
Instructions:
- Heat the olive oil in a large pot and add the onions, carrots, and celery, cooking until softened.
- Add the mushrooms and continue cooking until they release their juices.
- Stir in the barley, then add the vegetable broth.
- Bring the soup to a boil, then reduce heat and let simmer until the barley is tender.
- Season with salt and pepper, and garnish with fresh herbs before serving. This warming soup is a perfect dinner for a cozy evening.
Millet Pilaf with Almonds and Raisins
Ingredients:
- 1 cup millet
- 2 cups water
- Salt, to taste
- 1/2 cup almonds, chopped
- 1/2 cup raisins
- Olive oil or butter
- Fresh parsley, chopped
Instructions:
- Rinse the millet and toast it in a dry pan until it releases a nutty aroma.
- Add the water and salt, bring to a boil, then reduce heat and let simmer until the millet is tender.
- In a separate pan, heat the olive oil or butter and sauté the almonds until golden. Add the raisins and cook until they are plump.
- Stir the almond and raisin mixture into the cooked millet.
- Serve the pilaf garnished with fresh parsley. This millet pilaf makes a delightful side dish or a light main course.
By including grains in your dinner rotation, you’re not only adding variety to your meals but also packing them with nutrition. These grain-based recipes offer a starting point, but the possibilities are endless. Get creative and enjoy the wholesome goodness of grains in your dinner!
