Bulgur Pilaf by Salad Foodie

Faster and easier to cook than rice, bulgur is a grain to consider for making pilaf. High in fiber and low in fat makes this side dish a healthful choice. Easily converts to vegetarian by omitting the chicken broth. (Medium to large grind bulgur will be best for this recipe.)

Farro, Pea and Goat Cheese Salad by Kyra Martin

I'd never had farro before, but it was delicious and hearty. A great substitute to rice.

Pineapple Rice with Green Soybeans by Salad Foodie

This colorful rice side or vegetarian entrée is a healthy and novel departure from same-old, same-old steamed rice! I liked it even more next day. Easily adapts to vegetarian.

Beet and Mushroom barley Risotto by Monocot

I know Traditional Risotto is made with Rice but Dear God I Love Barley. and I love beets. So I switched in my favorites and I love. Barley has a slightly nutty flavour and a tender-firm bite that makes it particularly satisfying. Combined with earthy beets and tangy cheese this side dish might just take over the starring role on…

Risotto all’uva Bianca (risotto with white grapes) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Cheesy Grit Souffle by Chef Smith

Turkey Pilaf by Brett Ede

Couscous with Vegetables copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Turkey rice bake by Brett Ede