2,102 grain recipes

Vegetarian red kidney bean stew loaded with mushrooms, tomatoes, red pepper, leeks, carrots, and celery with a touch of paprika. A hearty one-pot meal in 40 minutes.

Traditional Shabbos cholent slow-cooked overnight with meat, soup bones, potatoes, barley, beans, and onions. This classic Jewish Sabbath stew simmers 18 to 24 hours for deeply rich, tender results.

Homemade vegan sausage (soysage) made from soybeans, kombu, oats, gluten flour, and classic sausage spices like sage, fennel, and cayenne. Steamed until firm and sliceable.

Greek-style green beans and potatoes braised slow in tomato until meltingly tender, finished with a fresh hit of mint. A vegan side or light main that's even better the longer it simmers.

Winter squash baked with Spanish brown rice, fresh tomatoes, and red bell pepper in one dish. A simple vegetable casserole with just four ingredients.

Slow cooker mixed bean and vegetable stew with white wine, soy sauce, and vegetable juice. Vegan, customizable, and loaded with protein from 3-4 types of dried beans cooked low and slow.

Baked kidney beans with bulgur, brown rice, mushrooms, and tomato sauce served warm over fresh spinach leaves. Two whole grains and beans in one hearty vegetarian main dish.

The salad was filling, tasty and nutritious. I always try to find ways to use whole grains, beans, and fresh veggies, and this recipe has certainly fit my expectation quite well. I served it over a bed of lightly dressed arugula, and I loved it.

Authentic Tuscan bean soup with cannellini, savoy cabbage, fresh herbs, and a rich ham and salt pork soffritto. Ladled over toasted Italian bread with a drizzle of olive oil.

More like a spring roll, this vegetarian appetizer wraps veggies in beancurd sheets ending up crispy on the outside and loaded on the inside.

This slow simmering stew is full of flavor and will fill you up and warm you up.

Hearty vegetarian Indian curry with potatoes, sweet potatoes, eggplant, zucchini, turnips, and green beans in a chickpea flour gravy spiced with ginger, tamarind, and fresh coriander.

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A quick and easy recipe to use up your leftover rice, and make you a delicious meal!

Mashed pinto beans and brown rice rolled up in warm flour tortillas with fresh veggies and salsa. Vegan, low-fat, and ready in 20 minutes flat.

This bean soup sports a colorful mixture of vegetables and rich spices reminiscent of Mexican cuisine. It tastes even better after a night in the refrigerator. Serve topped with crushed tortilla chips and low- fat sour cream, if desired.