797 gran recipes

Nine grain bread machine loaf with whole wheat flour, 9-grain cereal, honey, and orange juice concentrate. A hearty, nutty multigrain bread with just 5 minutes of hands-on prep.

Good, inexpensive hearty meal although I would spice it up a little more probably with garlic and more onion.

Golden-brown chicken pieces nestle into creamy rice cooked in milk for this foolproof one-pan dinner. Just brown, layer, and bake. Tender meat, fluffy rice, zero fuss.

This, too, is a Portuguese recipe from the Algarve.

Broiled stuffed mushrooms filled with seasoned rice, chopped nuts, chili sauce, and lemon juice, drizzled with melted butter. A savory bite-sized appetizer.

Roasted fish fillets coated in a tangy creme fraiche, Dijon, and whole-grain mustard sauce with shallots and capers. Ready in under 25 minutes, this elegant weeknight fish dinner is impossibly simple.

The ultimate dump-and-bake chicken casserole. Wild rice, cream of celery soup, green beans, water chestnuts, and mayo get mixed with chicken and baked uncovered in 30 minutes flat.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.

Spiced turkey sausage browned with onion, then simmered with long grain rice, carrots, celery, and fresh basil in chicken broth. A one-skillet pilaf that's ready in 45 minutes with almost no hands-on time.

Quick roasted chicken wraps with wild rice, creamy ranch dressing, and crisp lettuce rolled in flour tortillas. No cooking required, ready in 15 minutes, makes 12 wraps for easy meal prep.

A wholesome bread machine loaf made with whole wheat flour, bran, honey, applesauce, and sunflower seeds. Nutty, slightly sweet, and ready with one button press.

Lean pork breakfast patties made with ground pork loin, bran flakes, apple juice, fennel, and rosemary. Broiled sausage patties with Italian-herb flavor and less fat than store-bought.

Midia is a Turkish-style mussel and rice appetizer with pine nuts, currants, cinnamon, and allspice. Cooked in olive oil and served at room temperature with fresh lemon.

Fruited rice pudding made with skim milk and brown sugar, topped with fresh nectarines and plums. A creamy, low-fat stovetop dessert you can serve warm or chilled.

Hearty peasant bread with rye flour, bran, cornmeal, and caraway seeds bound by molasses and yeast. A rustic two-loaf yeast bread that holds up to butter and stew.

Fiesta rice baked in two big pans with tomatoes, olives, green peppers, chili powder, and oregano, topped with melted cheddar. A hands-off crowd-sized side dish.