Each month we are bringing you a collection of our favourite herb recipes so that you can make everyday herbilicious. This month we’re looking at grains. Here are some of our favourite recipes that combine the natural flavour of herbs with the wonders of grains, including recipes for quinoa, teff, oats, spelt and even for popcorn!
We’re kicking off with one of our very own brand new recipes.
Ideal for making use of a pack of brown rice, with an unusual use for coriander.
A quick and easy dish made with parsley.
Used nutty brown sushi rice before? Jamie’s recipe uses it alongside fragrant coriander.
This simple dish combines oily fish and grains and is enhanced by dill.
Healthy, tasty and super summery thanks to cool mint leaves.
Polenta is not a grain itself but is usually made with cornmeal. The steak here is flavoured with thyme.
This vegetarian ‘burger’ uses pulses, grains and fresh coriander.
An impressive (but simple) dish from Nigel Slater.
With parsley, lentils, rice, eggs, onion and balsamic vinegar this filling dish is flavoursome but easy to make.
Deliciously nutty and finished off with perfect parsley.
Using the brown risotto rice ‘riso integrale’ will give this dish the traditional Italian feel.
This summery salad is packed with flavour from the fresh mint and parsley, as well as rocket, lemon, peas, spring onion and quinoa.
Day 14: Herbilicious Minted Grain Salad
Another one of our own. We’ve used quinoa, buckwheat and farro dicocco but you could use any grains you choose.
Another one from Nigel Slater, this uses mint and parsley alongside sweet orange slices.
Thyme, mint, dill, parsley and purple basil make this dish truly herbilicious.
Super tasty – with a little bit of a kick!
Plenty of grains here, as well as mint and parsley too.
Salmon, cod, sweet potato and parsley combine in these flavoursome fishcakes.
A vegetarian dish with a mouthwatering mixture of ingredients.
The classic combination of bacon, leeks and spinach, alongside farro or quinoa and rosemary make this a truly satisfying supper.
Day 23: Woman and Home’s Kisir
This bulgur wheat salad is a great side dish for grilled meat or veg, and also for packed lunches.
A proper tabbouleh! Vegetables, herbs and just a ‘smattering of tabbouleh threaded through’.
Day 25: Sabrina Ghayour’s Persian Rice
We love Sabrina’s cooking. This dish was cooked on Saturday Kitchen and Sabrina says you can swap in whatever fresh herbs you have to-hand.
Martha sure knows her food. This simple dishe uses a combination of fresh herbs (cilantro is the name for coriander in the US).
No parsley? No problem! This flexible dish works just as well with any fresh herb.
A fragrant Arabic dish with herbs, spices, lamb and vegetables.
This uses freekah but could be made with quinoa instead.
You can use either parsley or coriander (or both) in this Mediterranean dip.
A great dish for making in advance and taking in for packed lunches.