Glorious Grains cooking class video HERE.
LINKS
RECIPES
Tasty Tabouli
From my book Fast & Easy Vegan
- ¼ cup bulgur wheat
- 2 cups boiling water
- 2 large lemons, juiced
- 2 cups tightly packed chopped flat-leaf parsley leaves (about 3 bunches)
- 8 ounces cherry or grape tomatoes, halved and then quartered
- 1 cup finely chopped scallions (about 1 bunch), white and green parts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon olive oil (optional)
- Into a large bowl, place the bulgur, pour the boiling water over it, cover, and let soak for 20 minutes.
- Drain the bulgur to remove any excess water and return to the bowl. Add the lemon juice, parsley, tomatoes, scallions, salt, and pepper. Toss gently. Drizzle the olive oil (if using) over the salad and gently toss again.
- If serving for a meal, allow it to sit for an hour or so on the counter to let the bulgur absorb the flavors.
Red "Risotto"
From my book Fast & Easy Vegan
- 1 cup arborio rice
- 3 cups vegetable broth
- 1 cup jarred or canned marinara sauce (or Marinara Sauce)
- ¼ cup nutritional yeast
- 1 lemon, juiced
- ½ teaspoon salt
- ½ teaspoon black pepper
- In a large saucepan, combine the rice, broth, and marinara sauce and bring to a boil. Cover with a tight-fitting lid, reduce the heat to a low simmer, and cook 20 minutes. At 15 minutes check on the rice to ensure there’s plenty of liquid; add water as necessary.
- Remove the pan from the heat. Let steam with the lid on for 10 minutes.
- While fluffing the rice with a fork, add the nutritional yeast, lemon juice, salt, and pepper and combine well, then serve.
Make It Even Faster: Combine the rice, broth, and marinara sauce in an Instant Pot® or pressure cooker and set to cook for 7 minutes on high pressure. Use a natural release, then pick up with step 3.
