Wheat berry/4 recipes

An old fashioned recipe that some here may recognize by other names.

This modern meatloaf stays moist using mushrooms to beef up the moisture level.

Great recipe--easy to make and delicious.

Filled with fruits and fibers this flavorful two-and-a-half pound loaf provides the RDA for potassium in two half-round slices.

The perfect make-ahead breakfast, it keeps well in the fridge for 4-5 days. The subtle flavor of lemon works beautifully with both leeks and tangy goat cheese.

This is a very simple one-bowl meal, perfect for when you don’t have the time to spend cooking after work. You can easily double or triple the recipe and use the leftovers for lunch the next day.

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This delicious crust uses pecans in place of traditional wheat ingredients. It can be used with fruit or pudding fillings or as the base of a cheesecake.

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This tomato basil bulgur pilaf recipe kicks things up a notch and is packed with fresh summer flavors. We eat it as a bulgur salad or use it with olive oil and pita as a dip or a side dish.

Enjoy a good brunch today with this delicious casserole made out of canned mushrooms, spinach and cheddar cheese.

Sophisticate your salad with this tasty recipe that calls for julienned ham, mixed greens and red wine vinegar.

1. After you boil veggies remove and put in the blender and puree. This helps add thickness, especially if you are trying to reduce fat, then add back in. 2. Do not use tomatoes past or food coloring. 3. use lobster stock instead of or to supplement chic stock. 4. Try using Dry Vermouth for wine. 5. I used this recipe and added salmon