More Recipes Like Indian Curried Barley Pilaf - All Recipes
 
Photo of: Split Pea Soup with Rosemary

Split Pea Soup with Rosemary

Submitted by: Cathy H. 
Living In: Boalsburg, Pennsylvania, USA
Rosemary adds a distinctive, earthy flavor to this wonderful split pea soup. 
Photo of: Grama's Peppery Parsnips

Grama's Peppery Parsnips

Submitted by: charisue 
Living In: Westfield, Massachusetts, USA
Parsnips pan-fry to golden brown sweetness with butter and plenty of black pepper in this simple, flavorful recipe. 
Photo of: Dill-Glazed Carrots

Dill-Glazed Carrots

Submitted by: RuthE 
Dill-glazed carrots with a hint of honey are a colorful and tasty side dish to accompany meatloaf or roast chicken. 
Photo of: Chinese-Style Baby Bok Choy with Mushroom Sauce

Chinese-Style Baby Bok Choy with Mushroom Sauce

Submitted by: Jade Blue 
Baby bok choy, lightly cooked just until bright green, is the star of this Chinese side dish, which gets earthy sweetness from oyster sauce and portobello mushrooms.  
Photo of: Middle Eastern Kibbeh

Middle Eastern Kibbeh

Submitted by: Ron Shepherd 
Home Town: Clinton, Missouri, USA
Living In: Garden City, Missouri, USA
Made from a blend of cooked bulgur wheat, chopped mint, and onions stirred into ground lamb, then cooked as small patties, kibbeh is a favorite traditional dish in Lebanon, Syria, Palestine, and Iraq. Serve kibbeh with tahini, a sesame seed paste. 
Photo of: Smashed Potatoes

Smashed Potatoes

Submitted by: amanda81 
Tiny yellow or red-fleshed potatoes are boiled until tender, smushed a little bit, then drizzled with an herb-infused oil and balsamic vinegar seasoning. The potatoes then get a trip through a hot oven to crisp up.  
Photo of: Espinacas con Garbanzos (Spinach with Garbanzo Beans)

Espinacas con Garbanzos (Spinach with Garbanzo Beans)

Submitted by: Vanessa Moore 
Living In: Spencer, Iowa, USA
This recipe can be eaten as a side dish or as a light meal. It's great with a grilled pork chop and some crusty bread. Its origins date back to North African cultures and is one of the very popular choices of tapas in Seville's bars. 
Photo of: Back-Burner Ratatouille

Back-Burner Ratatouille

Submitted by: talifuss 
Home Town: Queens, New York, USA
Living In: Jerusalem, Mehoz Yerushalayim, Israel
A comforting tomato, zucchini, and eggplant stew with the flavors of southern France makes a great side dish to serve hot or as a nice lunch served cold with cottage cheese. 
Photo of: Quinoa Stuffing

Quinoa Stuffing

Submitted by: Heather Hogan 
Home Town: Rinard, Illinois, USA
Living In: Milwaukee, Wisconsin, USA
Quinoa, butternut squash, zucchini, cranberries, and dried apricots add flavor and color to a pilaf-like dish that's gluten-free and nice to serve as a Thanksgiving side dish or used to stuff a turkey. 
Photo of: Brilliant Sauteed Broccoli

Brilliant Sauteed Broccoli

Submitted by: Aaron Geiger 
Home Town: San Diego, California, USA
Living In: Champaign, Illinois, USA
This recipe shows how you can shock your greens to stay brilliant, while making a presentation that says you really care about your food. The combinations of color with the bright green, red flakes, and white/brown topping is pleasing. The taste highlights sweet against spice, with a nice, crisp bite of seasoned broccoli. 
 
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