Vegan

The word borracho was a nineteenth-century north-of-the-border term for a drunkard, and so the name of this recipe literally means “drunken pinto beans.” Simmering the pintos in beer and fresh cilantro gives them a unique flavor.

Here’s a hearty stew made entirely of convenient ingredients (unless you opt to cook the beans from scratch). Serve with simple grain dishes or tortilla specialties that don’t include beans, such as Mushroom and Bell Pepper Quesadillas or Soft Tacos (page 172).

Serve over rice or wrapped in a tortilla (see Black Bean Burritos, page 167). You can serve them both ways in the same meal, as in the menu here. That way, everyone can decide for themselves how they’d like to enjoy this tasty dish.

Black beans are delicious with lots of garlic. This is one of my favorite ways to serve them.

The contrast of whole grain and pasta makes for a very satisfying side dish. You can also make this by substituting whole grain couscous or quinoa for the bulgur. Serve this with Baked Barbecue Tofu and Peppers (page 141) and a tossed salad for an easy, hearty meal.

This mild side dish complements vegetable curries as well as recipes made with hearty winter vegetables, as in the accompanying menu.

This is a superb accompaniment to curries and other spicy dishes. See the menu with Tofu and Sweet Potato Curry, page 139.

Bulgur is delicious with lightly browned onion and cabbage. The green beans add a companionable flavor and texture.

This easy casserole offers maximum nourishment. Serve with microwaved or baked sweet potatoes (start the sweet potatoes in the oven about 45 minutes before starting to bake the casserole) and a salad of dark greens and ripe tomatoes.

Grits are hulled, dried, and cracked corn kernels. To add variety to your grain repertoire, try them! I do urge you to try using stone-ground grits, which are much more flavorful than those sold in supermarkets. However, the latter can’t be beat for convenience, especially the quick-cooking kind.

Two revered ancient grains in one simple, tasty dish.

This mild rice dish can be used as a side dish, or, in larger portions, as an entrée, accompanied by a tossed salad and a variety of steamed or stir-fried vegetables.

The simplicity of this recipe highlights the aroma and flavor of specialty brown rice. If you don’t want to search for one of these more exotic types of rice, longgrain brown rice will do. This tasty side dish can enhance many meals.

The darker mushrooms yield a richer flavor, so give them a try. As always, my favorite seasoning for barley is fresh dill. See menu on page 206.

This is a flexible recipe that I frequently rely on when I want an easy, nourishing main dish. I vary the combinations each time I make it. See the cooking notes for specifics on cooking grains in this chapter, and pages 110 to 111 for cooking beans, if you choose to use dried beans.

This grain-and-bean duo makes a basic, hearty main dish. Some steamed broccoli or green beans and a colorful salad complete the meal.

Risotto is a classic Italian dish made of Arborio rice, a starchy, short-grain variety that cooks to a creamy consistency. Most well-stocked supermarkets carry it, either near other rice products or with specialty grains.

Look for long-grain and wild rice mixes near other rice products on supermarket shelves. Wild rice adds an invigorating, nutty flavor and texture to pilaf.

Simple yet gently assertive, serve this with bean dishes and vegetable curries.

A simple reproduction of a Chinese restaurant favorite, this is excellent served with tofu dishes.