Grain recipe collection

Vegetable rice pancakes made with brown rice, grated carrots, and whole wheat flour, pan-fried until crisp and golden. A vegetarian side or light main.

Vegetable risotto cooked in a wok with toasted walnuts, black olives, tomatoes, corn, and peas in vegetable stock. A hearty vegan one-pot rice dish loaded with garden vegetables.

Vegetable salad with herbal vinaigrette: blanched asparagus, carrots, and sugar snap peas tossed with plum tomatoes and a mustardy lemon-garlic dressing. A bright, crisp springtime side.

Vietnamese vegetable spring rolls (cha gio chay) with cellophane noodles, tofu, shredded potato, tree ear mushrooms, and leeks wrapped in crisp rice paper. Fried shatter-crisp on the outside, tender and fragrant inside.

Vegetable tamale pie with pinto beans, peppers, tomatoes, and melted cheddar under a yogurt-cornmeal biscuit topping. A vegetarian Tex-Mex casserole that swaps cornbread for a lighter tamale crown.

Quick microwave vegetable rice bowl with tender parsnips, black beans, and wilted bok choy in light teriyaki for healthy 20-minute plant-based dinners.

Vegetarian barley and bean soup with kidney beans, mushrooms, carrots, green beans, and tomatoes in a basil-oregano broth. A filling one-pot meal packed with fiber and protein.

Vegetarian barley-vegetable soup: pearl barley simmered in tomato broth with carrots, celery, onions, and green beans, finished with fresh dill. A hearty meatless pot that gets better on day two.

Crispy pan-fried vegetarian egg rolls stuffed with cabbage, bean sprouts, celery, water chestnuts, and soybeans. Serve as an appetizer or with brown rice for a full meal.

Vegetarian gravy made from bean cooking liquid, whole wheat flour, soy sauce, and sea kelp. Rich, savory umami flavor with no meat drippings needed.

Vegetarian jambalaya with black-eyed peas, canned plum tomatoes, minute rice, and hot pepper sauce. A Louisiana-inspired one-pot stew ready in 30 minutes.

Vegetarian paella simmers brown rice with saffron, leeks, peas, and black olives in a single pan. Spanish one-pot meatless main with golden hue from real saffron threads. Serve with toasted nuts.

Colorful vegetarian Spanish rice loaded with zucchini, bell peppers, and tomatoes in savory Southwest spices. Meatless comfort food ready in 40 minutes.

Vegetarian stuffed peppers filled with brown rice, red kidney beans, sauteed vegetables, and Italian herbs, topped with diced tomatoes and roasted until tender.

Vegetarian tamale pie with a golden cornmeal crust wrapped top and bottom around a spiced bean-and-barley filling loaded with corn, ripe olives, and sweet red pepper. A hearty meatless main baked until the cheese bubbles.

Roasted vegetable broth made with caramelized onions, carrots, celery, mushrooms, apple, ginger, and herbs. A rich, golden stock built from whatever vegetables you have on hand.