Grains and Beans

In a large pan with a tight-fitting lid, bring the water to a boil. Add margarine and salt. Add rice, cover, and remove from heat. Let sit for 5 minutes. (Or follow directions on your brand of rice to make 6 cups). While waiting, sautee sliced sausage with garlic till slightly browned. When rice is done, add tomato sauce and seasonings. Mix well, then stir in beans, sausage, and garlic. Heat through and serve with tabasco and bread or cornbread.

Cut the tempeh into chunks. Combine the salt, lemon juice and water, marinate the tempeh in it for at least an hour. Remove from the marinade, steam until tender. Set aside. Preheat oven to 400F. Over a burner on moderate heat in a heavy oven-proof casserole (like a Dutch oven) cook the onion and garlic in half the olive oil until the onion is translucent. Add the rice and the curry powder and stir until well-blended. Add the broth and stir to make sure there are no lumps. Cover and bake in the oven for 10 minutes; add the tempeh and bake for another 5 to 10 minutes, until all is heated through.

Break up spaghetti into little pieces. Take a good-sized pat of butter and add it with some olive oil (enough of the two together to coat the bottom) to a shallow-but-good-sized saucepan, or, as I do, your rice cooker(I love my rice cooker). Add some chopped-up garlic and/or onions if you want. Brown the spaghetti and your rice (should be about 2/3rds rice to 1/3 spaghetti) in the oil/butter.

Add broth in a 2-to-1 ration (1 c rice+spaghetti = 2 c broth, for instance), pop the lid on, turn the heat to simmer and wait about 30 min. DON'T TAKE THE LID OFF. Or, in a rice cooker, pour in the broth, close the lid and wait til it turns off on its own.

You can add chopped vegetables toward the end and they'll steam.

Use whatever vegetables you've got, fresh or frozen.I usually use: carrots, potatoes or turnip, zucchini, and frozen whole green beans, cauliflower and broccoli are also good. Whatever you use, slice thin or chop small so it cooks quickly (except the green beans - keep them whole). Make up the couscous. In a large skillet or wide pot, fry the onion in the oil. Throw in the veggies - except anything that tastes better lightly cooked (the green beans or broccoli), put that in the last 5 min. Add the tomatoes and spices, add some water if the sauce is too thick. Cook about 15 min. Serve over the couscous!

1 med. onion, chopped
2 stalks celery, chopped
1 tbs. butter
1/4 - 1/2 cup shredded cheese, your choice

Heat broth to a boil and add three grains. Reduce to a simmer and cook until broth is absorbed and grains are tender. In a frying pan, lightly saute the celery, onion and garlic in butter. Combine all ingredients except shredded cheese in a bowl. Turn into a buttered casserole and top with cheese. Bake at 350 deg. for 25 - 30 minutes.

Brown hamburger and drain,then add your chili seasonings and water (about only 2/3 cup first)in your skillet. just mix seasonings in skillet real good, then add everything at once in your crockpot. add the rest of the water (to top of all ingredients) and slowly simmer it on low all day (or while you're at work) then when you get home turn up to high until you're ready to eat...enjoy

Turn the rice cooker to "cook." In its pan, melt the butter and oil together and saute the onion til fragrant and translucent. Add the rice and stir til coated and a little browned. Add the chicken broth and the chicken breasts, stir and close the lid. If you want, just before the rice is done add a layer of frozen vegetables, but that's not necessary. When it's finished, the rice will be nutty and filled with chicken flavor, and the chicken breasts will be tender and juicy. It's a favorite dish here with young and old family members!

In a large serving bowl or casserole, put down one layer each of lettuce, beans, Fritos (crushed if desired for easier eating), salad dressing, and cheese. Repeat layering again, same order. Serve immediately. Build additional layers if you need more servings. If you're taking to potluck, picnic, or making ahead of time, don't add dressing during layering, it'll be too soggy by the time anyone gets to it, serve it with the dressing on the side. You could probably substitue the Fritos with tortilla chips, &c., but we love the Fritos. *or make your own beans 'n sauce, of course

Soak the chickpeas over night in plenty of cold water. In the morning drain them and cook in fresh water, either on the hob for an hour or more or in the slow cooker for about 4 hours on high. They're done when they're soft. When they're cooked save a cup full of the cooking water and drain the chickpeas. Liquidize the chickpeas with the rest of the ingredients (apart from the garnish), adding the reserved cooking water until you have the creamy consistency of your choice. To serve: spread some, about 1cm thick, on a flat plate. Make some attractive swirls with the back of a spoon or a fork. Pour over a little olive oil, and garnish with one, some or all of sweet paprika, olives and parsley. Serve with pitta bread, flat bread, oat cakes, carrot or cucumber sticks, or in any other yummy way you fancy.

Combine all the ingredients except the butter and olive oil in a bowl. If the mixture is a little dry, add an egg; if it's a little wet, add more flour. Heat the olive oil and butter in a large frying pan. Make the mixture into patties and fry til brown on both sides. Serve with sour cream or yogurt.

I use a slow cooker for this, but you could also use a soup pot; it's really best with a slow cooker. Basically, throw everything in the cooker, put it on high with the lid on and come back 6-8 hours later. You should have a slightly soupy incredibly good-smelling pot of ham beans waiting. If you do this on the stovetop you'll have to bring it to a boil, then turn it down to a simmer and watch to make sure you don't boil off the water. Just replenish it if it gets low. I serve this with steamed greens like kale, chard, collards or a mix thereof and corn bread. Put some of the "pot liquor" from the beans over the greens and corn bread and experience true Ham Bean Nirvana.

The quantities depend on how many you are feeding,and the ingredients on what you've got in the cupboard. It doesn't really matter - do your own thing! Cook the lentils according to the packet. In the meantime, fry chopped onion and garlic until soft. Add to the cooked lentils, along with tomatoes, and potatoes and carrots if using. Simmer for 10 minutes or, if using potatoes and carrots, until they are soft. Season to taste. You can have this with feta cheese and olives, or without. I just have it with bread, and LOTS of pepper.

Put the stock into a saucepan and turn the heat low so that it's just simmering. In a large saute pan or heavy bottomed saucepan melt the butter over a low heat. Add the olive oil and the onion. Cook the onion until it's soft and translucent (this takes about 15 minutes) Add the rice and stir till the grains are coated with butter and oil. Add the wine and stir until it's bubbled away. Add about 100ml/4fl oz stock to the rice and stir constantly until the liquid is absorbed. Keep adding the liquid a ladleful at a time, only adding more when the previous ladlefull has been absorbed. KEEP STIRRING! After 15 minutes of this, add the saffron and water and continue cooking until the rice is tender, but with a very slight bite in the middle. Take the rice off the heat and stir in the parmesan and the extra butter. Season with salt and pepper, but the cheese makes it pretty salty, so you won't need too much of that. Serve at once, with extra grated parmesan if required.

While the amaranth is still hot, stir all the ingredients together and pour into serving dishes. Refrigerate until cold (though you can eat it hot).

Ingredients
brown lentils 3/4c
pink lentils 1/4 c
cayenne pepper 1/2 tsp-1 tsp(use less if u dont want it too hot)
turmeric 1/4 -1/2 tsptsp
salt 3/4 tsp
corriander powder 1/2 tsp
cumin 1 tsp
onion 1/4 sliced
whole garlic cloves 5-6
fresh corriander 3-4 tsp(chopped)
oil or clarified butter 2-4tbsp
milk(optional) 1/8cup
METHOD
soak lentils in hot water for at least one hr or over night.Add about 4-5 cups water ,chillies,turmeric,corriander powder & garlic cloves
to the lentils and bring to a boil uncovered.Lower heat and continue to cook till very tender(i use a pressure cooker for about 6 mints.Or for about 30 mints.If water dries up add more.Add salt.The consistency should be like a thick soup.Heat oil fry onion slices till golden brown.If u like garlic add 1/4 tsp crushed garlic and cumin.When they turn gold pour over the daal.Add milk and stir.Cook for another 6-8 mints.Sprinkle chopped corriander and serve.
This is usually served over boiled rice(we eat basmati rice)with pickle, yogurt and tossed vegetable salad.

I have made this without meat for an appetizer or for meatless Fridays or added meat for a little something extra. Hubby loves it because it is cheesy. DSs love it because it can be "dipped".

1 can refried beans
about 2-3 tablespoons of taco seasoning or some kind of Southwestern seasonings
a lime
1-2 garlic cloved, crushed
1 8oz pkg of cream cheese, softened
1 small can green chilies
1 small can of chopped black olives
shredded cheddar
fresh cilantro
chopped tomatoes
seasoned taco meat, if desired

Mix beans and about a tablespoon of taco seasoning. Spread on bottom of 9X9 pan. Top with taco meat mixture now if you are using meat. Combine juice of lime, cream cheese, chilies, garlic and remaining seasoning. Mix and then add 1/2 of olives and 1 cup or so of cheddar cheese. Spoon cheese mixture on top of beans. Cover with remaining olives and cheddar cheese. Bake 20 minutes at 400F. When it comes out of the oven you can top with fresh cilantro and chopped tomato. Serve with chips.

Enjoy!

Heat the oil in an 8-inch skillet and cook the onion until soft (about 5 minutes). Add the chili pepper and rice and cook for a further 2 minutes or until the rice turns opaque. Add the tomato to the rice. Pour in stock, bring to a boil, cover and simmer for 10 minutes. Add the beans and sprinkle with black pepper, adding extra water if necessary. Cook for a further 5 minutes or until the rice is done. Drain and serve.

1/2 c. rice
1/4 c. ea. ketchup, mayonaise, diced pickles, diced onions
1 Tbsp diced jalapeno
2 tsp mustard
1/4 lb ground beef

Cook the grnd beef then drain, cook the rice, then simply add the other ingredients, salt & pepper to taste.
Adjust ingredients if so desired, it's very forgiving....

2 tbsp olive oil
1 onion
1 minced garlic,
2 tsp. chili powder (or more if you want it)
1/2 pound of Morning Star Vegetarian Ground Beef Crumbles
(or any kind of vegetarian mince)
2 cups vegetable stock (near the chicken stock and beef stock in the grocery shelves, or use the bullion cubes)
1 16 oz. can of crushed tomatoes including the liquid
1 16-oz can red kidney beans, drained

Optional:1-2 canned mild green chiles, drained and chopped

Saute the onion in the olive oil for few minutes, then add garlic, chili powder and veggie crumbles. Stir and brown for 5 minutes. Add the veggie stock,tomatoes and their liquid. Simmer for about 20 minutes, covered.
Add the kidney beans (and green chiles if you like it hot) and simmer 15 minutes longer.
Doesn't need a lot of salt, but season to taste.

Serve with fun toppings: soda crackers, cheese, green chiles, or tabasco on top.

Can also simmer in a crock pot.