Easy Grain Salads — Meatless Monday

Bobby_Flay_Fit_Bulgur_Salad_With_Green_Onion_Vinaigrette.tif

Bobby_Flay_Fit_Bulgur_Salad_With_Green_Onion_Vinaigrette.tif

Bobby Flay's Bulgur Salad with Green Onion Vinaigrette

Photo by: Matt Armendariz ©Television Food Network, G.P. All Rights Reserved

Matt Armendariz, Television Food Network, G.P. All Rights Reserved

While rice is perhaps the most traditional starchy side dish, there are indeed other grains to swap in when you're looking to switch up your usual dinner routine. Just like rice, easy-to-make farro, bulgur and couscous become tender and satisfying when boiled, and they stand up well to bold ingredients and flavorful sauces. Think of these grains as blank slates; use them as a way to put leftover vegetables to work, to experiment with new-to-you herbs and to introduce unfamiliar flavors to your family for the first time. Check out a few of Food Network's favorite grain salads below, then browse these photos to find more ways to cook with grains.

Bobby embraces bulgur wheat — a type of cracked grain —in his healthful recipe for Bulgur Salad With Green Onion Vinaigrette. Ready to enjoy in only 20 minutes, this weeknight-friendly dish features plenty of fresh flavors, like plum tomatoes, parsley and mint. For an extra punch of flavor, he blends together bright lime juice, green onions and a single Serrano chile pepper for manageable heat in a smooth dressing that marries the tastes of this good-for-you salad.

In her top-rated recipe for Mediterranean Farro Salad, Giada pairs these slightly chewy bites with colorful produce like green beans and red pepper, plus black olives and chunks of nutty Parmesan cheese. A key element to her salad is the simple vinaigrette. To prepare it, just mix a splash of sherry vinegar with fruity olive oil and tangy Dijon for a light topping that won't disappoint.

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01_CaulifDateCouscous_021.tif

Food stylist: Anne Disrude Prop stylist: Marina Malchin,Food stylist: Anne Disrude Prop stylist: Marina Malchin

Photo by: Con Poulos

Con Poulos

Resembling small pearls, Israeli couscous is not actually a grain but granules of wheat flour that are traditionally white in color and take on the texture of pasta once cooked. Food Network Magazine elevates this simple staple to the next delicious level in its recipe for Cauliflower Couscous by tossing it with sweet sauteed shallots, tender cauliflower florets and chewy chopped dates. Just a pinch of cinnamon sprinkled in with the dates helps to balance the acidity of red wine vinegar, which is added with parsley just before serving.

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more meat-free recipes.

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