10,000 oat bran recipes

Pearl barley simmers in chicken stock with carrots, turmeric, and lime juice, then gets finished with sour cream in this Persian-inspired soup that's both hearty and surprisingly bright.

Pomegranate Ariel with jewel-toned pomegranate seeds, currants, and slivered almonds under a blended papaya-orange sauce. A no-cook tropical fruit dessert served in goblets.

Ginger peach parfait layers vanilla pudding with fresh peaches and spiced whipped topping flavored with ginger, cinnamon, and nutmeg. A light, no-bake dessert.

Beef stew braised in cranberry chutney with raisins, walnuts, honey, and warm spices. Stewing beef slow-simmered until the tart cranberries melt into a rich, fruity sauce.

Creamy and tangy coconut milk, Thai red curry paste and coconut milk make this delicious stir fry that has chunks of flavorful chickens and veggies. A quick yet tasty week day dinner.

Black-eyed peas with fresh spinach sauteed in vegetable broth with a pinch of cayenne. A low-fat vegetarian side dish ready in 20 minutes flat.

Chocolate peanut butter bars with chips baked into the batter and melted on top for a smooth chocolate layer. Chewy, dense, and no-fuss from one pan.

Grilled lamb chops with a Dijon mustard and honey glaze spiked with garlic and ginger. A 5-ingredient recipe where the sweet, tangy glaze caramelizes into a sticky crust on the grill.

Mushroom Swiss chicken melts over wild rice with bell peppers, all cooked in one skillet. Swiss cheese melts over the chicken right in the pan. Ready in 40 minutes.

Caramel pecan bars with a buttery shortbread crust topped with pecan halves in a honey-brown sugar caramel finished with cream. Makes 50 bars from one jelly roll pan.

Fruit stuffed pork chops filled with diced apples, pears, and cinnamon-raisin bread crumbs, simmered until tender and served with glazed apple rings. An elegant fall dinner.

Traditional British boiled venison served with frumenty, a medieval wheat porridge cooked in milk with dried fruit, honey, and cinnamon. A hearty piece of culinary history.

Classic Turkish çoban salatası, the chopped 'shepherd's salad' of tomatoes, cucumber, onion, green pepper, and parsley dressed with lemon and olive oil. Bright, fresh, and built for summer.

Fluffy white buttercream icing made with shortening, powdered sugar, and a hint of almond extract. Stays bright white and pipes like a dream for decorated cakes.

Pounded chicken breasts simmer in a quick mole-inspired sauce of cocoa, picante, cumin, and oregano with warm hints of cloves and nutmeg. Bold, spicy, and on the table in 30 minutes.

This quick and easy salad is light and refreshing, it is a great side dish with any main dish.