Grits were a breakfast staple when I was growing up. Even today, we still have them about three times a week. The trick with grits is the more you whisk, the creamier they'll be. —Melissa Pelkey Hass, Waleska, Georgia
Forget the potatoes and rice, and consider this change-of-pace dinner accompaniment from Shirley Doyle. The Mt. Prospect, Illinois reader relies on wholesome barley for the heart-smart dish that complements most any main course.
I created this recipe after tasting quinoa at a local restaurant. I really enjoy rice pilaf, but I don’t usually have time to make it. This quick-cooking side is a tasty alternative. –Sonya Fox of Peyton, Colorado
With so many fresh ingredients, this medley pairs well with milder foods, such as chicken or fish, and can easily stand alone as a main dish. Writes Dee Fifer of Commerce City, Colorado, “This lentil recipe that I make often for my family and company is always enjoyed.”
"I usually roast quite a few ears of corn when they are on sale and freeze what I don't use at that time," writes Marilyn Rodriguez of Fairbanks, Alaska.
"This is a wonderful side dish to go with a fish fry, barbecue or almost any summer meal. It's a constant at my house."
This an old family recipe that everyone still looks forward to. The satisfying combination of brown rice, pearl barley and bulgur makes this tasty side dish special enough for company.
-Mary Knudson of Bermuda Dunes, California
Packed with good-for-you grains, this hearty side dish certainly sticks to your ribs. Carrots, parsley and spinach give it great color, while almonds add a delightful crunch. Linda Niceswanger - Cols, Ohio