I make this with organic canned kidney beans since I don’t have a pressure cooker yet, so I’m going to rewrite the recipe to reflect that, but if you have dried, you can certainly pre-cook them. Also, this is another recipe we sometimes double (the leftovers are great for days).

It was incredible cooked in a pumpkin (<a href="http://flickr.com/photos/chanale/297551026/">see photo</a>).

ready in about 30 minutes; serves 6
You might need to buy:
  • large green pepper
  • corn
  • kidney beans

This makes for great lunch box or picnic fare. When we have it for dinner, we double the recipe because it makes for good leftovers, too! The recipe calls for the quinoa to be boiled like pasta, but I prefer simmering it like brown rice, so I’ve adjusted the water in the ingredient list accordingly (you may have to use up to 2 c.) and have rewritten the directions.

ready in about 20 minutes; serves 5
You might need to buy:
  • parsley
  • carrots

Delicious and filling. I like to alternate this one with “Ancient Grain Raisin Cereal.”

ready in about 20 minutes; serves 4
You might need to buy:
  • toasted cereal mix
  • spelt
  • millet
  • wheat berries

This is my favorite morning cereal. If you already have the toasted mix in your pantry, it cooks up in under 15 minutes. You can substitute steel-cut oats for whole, but don’t use rolled oats. Pearled barley will also work, but it’s not as nutritious as hulled.

ready in about 20 minutes; serves 4
You might need to buy:
  • whole oats
  • polenta
  • amaranth
  • toasted cereal mix
  • hulled barley
  • millet