Grains are so diverse! Such a variety of textures, shapes, sizes, and tastes. Thoughout the world, they’re prepared in ways that elevate their unique properties. We’ve so enjoyed experiencing grains in different dishes world-wide. Here are some our favorite applications.

Korean Bibimbap

(above photo is missing the egg and has added pickled cucumbers because Deniz likes it that way) Bibimbap is one […]

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Deniz and I modified this recipe of tabouli from the Ziad bulgur package to meet our tastes.  It has a […]

Quinoa Salad

Found this quinoa salad recipe on Food Network and made minor modifications to fit our taste.  Has a lovely mildly […]

Hawaiian Musubi

Everytime I see musubi in a Hawaiian market or potluck, I get so jealous.  Looks so yummy with its sweet […]

Turkish Ezogelin Soup

When I was in college back in Turkey, it was common for us students to eat cheap fixed menus at […]

Cajun VegChicken Jambalaya

Here’s another fast and delicious recipe from Sandra Lee adapted our vegetarian diet.  It’s great by itself or as an […]

Indonesian Pineapple Rice

Another delicious recipe from Singaporean, Malaysian & Indonesian Cuisine adapted for our vegetarian diet.  We’ve tried this with Morningstar Sausage […]

Kisir is a savory bulgur salad that can be a snack or a side dish

Turkish Spiced Bulgur (Kısır)

Kısır is a traditional, home-cooked Turkish side dish.  It’s made of fine bulgur (chopped, hulled wheat kernels), which are high in […]