from How To Cook Everything Vegetarian 2 1/2 cups cooked quinoa or other small-kernel grain or 1 cup raw 1 large or 2 medium (about 1 pound) sweet potatoes Salt […]
Basic Polenta
6 cups water 2 teaspoons salt 1 3/4 cups yellow cornmeal 3 tablespoons unsalted butter Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 […]
Millet with Chard and Carrots
2 tablespoons olive oil 1 medium onion, chopped 2 carrots, chopped 1 clove garlic, minced 1 bunch swiss chard leaves and stems, chopped (or 1 cup frozen, thawed chard or […]
Barley “Succotash”
from “How To Cook Everything Vegetarian” by Mark Bittman makes 4 servings 4 Tablespoons butter or olive oil 1 Cup pearled or hulled barley Salt and freshly ground black pepper […]