Sides

Directions:
In a medium saucepan, bring broth to a boil; stir in couscous. Remove from heat, cover, and let stand for 5 minutes. Fluff with a fork; let cool for 10 minutes. In a large bowl, lightly toss couscous with garbanzo beans, cucumber, red pepper and onions.

Mix balsamic vinegar, olive oil, mustard, lemon rind and black pepper. Add to couscous mixture and toss. Garnish with lemon pepper.

Servings: 4

Calories/Serving: 266Read more

Description: This side dish is perfect for a Thanksgiving or holiday meal!

Directions:
Preheat oven to 400°F.

Bake bread cubes on a jelly-roll pan until golden, stirring occasionally, about 20 minutes. Transfer to large mixing bowl.

Reduce oven temperature to 350°F.Read more

Directions:
In a large, heavy, dry skillet, toast bulgur over medium heat 5 to 10 minutes, stirring occasionally until lightly browned. Add water and salt and bring to a boil. Reduce heat and simmer covered, 5 to 10 minutes or until water is absorbed. Remove from heat and let stand 10 minutes covered. Transfer to bowl and cool in refrigerator.

If using fresh corn, cut corn from ears and sauté in oil in a heavy skillet 5 to 7 minutes or until tender. Cool.Read more

Directions:
In a large saucepan, heat olive oil over medium-high heat. Add onion, pepper, mushrooms, carrots and garlic; sauté 2 minutes. Mix in chicken broth, cumin, salt, pepper, cilantro and chick-peas. Bring to a boil. Stir in Couscous, remove from heat and cover; let stand 5 minutes or until liquid is absorbed. Fluff with a fork and serve immediately.

Servings: 6

Calories/Serving: 246Read more

Description: A pasta salad served cold.

Directions:
Cook pasta according to directions on package; drain and rinse under cold water. Put pasta in a large mixing bowl. Mix in all remaining ingredients; toss well. Serve at room temperature or refrigerate for 2 to 3 hours and serve.

Servings: Provides 6 servings.

Calories/Serving: 228 calories/servingRead more

Description: A popular wheat food that kids love to make and eat!!

Directions:
Preheat oven to 400°F.

In a large self-locking plastic bag, combine flour, baking powder and salt. Close bag and shake to mix. Add shortening and work into flour until fine particles form. Add the hot water and knead the dough in the bag until it forms a ball.

Remove dough from bag and place on a lightly floured work surface; knead 15 strokes. Divide into six equal pieces; shape into balls. Cover; let rest 15 minutes.Read more

Directions:
In a medium pan, combine bulgur and water; cover and simmer, 5 minutes. Remove from heat; let stand, for 5 more minutes. Drain.

Melt butter in a large skillet over medium heat. Sauté mushrooms, onions and peppers until onions are clear and soft. Remove from heat. Add lemon juice, wine, parsley, basil, salt and pepper. Combine with bulgur and serve immediately

Servings: 8

Calories/Serving: 145Read more

Directions: 

Preheat oven to 400°F.

Place bread cubes on large shallow baking pan and bake until golden, stirring occasionally, about 20 minutes. Transfer to large mixing bowl. Turn oven down to 350°F.Read more

Directions:
Add oil to wok or skillet and heat on medium-high. Add grains and sauté 7 minutes, stirring occasionally.

Dissolve bouillon in hot water and stir into grains; add carrots and onions. Cover, reduce heat and simmer 25 to 30 minutes. Stir occasionally until liquid is absorbed and grains are tender. Add frozen peas 5 minutes before end of cooking time.

Remove from heat, let stand 5 minutes and fluff with fork. Garnish with almonds.

*Do not substitute with minute or brown rice.

Servings: 4

Calories/Serving: 232Read more

Directions:
Melt butter in skillet over medium heat. Add dry bulgur and chopped onion. Cook until onion is limp and bulgur is golden. Stir in celery, diced pepper, cumin and chili powder; cook for 2 minutes on medium heat. Stir in beef broth or water and bring to a boil. Reduce heat; simmer for 20 minutes or until all liquid is absorbed. Salt and pepper to taste.

Servings: 6

Calories/Serving: 130Read more