Dawali Green Bake

You can make this in a smaller pan for more distinct layers. Or individual ramekins
and throw in the oven just before serving.  Would be great with a simple white fish
like tilapia and roasted carrots.

Inspired by grape leaves but I had oodles of bags of frozen, blanched greens in the freezer.  I particularly like the stuffed grape leaves at a Turkish restaurant I go to.  They are filled with rice, currants, dill and mint (and whatever magic they use to make them delicious!)
I used a blend of chard, kale and chickory.  Use what suits you, if you like mild greens then swiss chard and spinach would work equally well.
I like coarse wheat bulgur because it is light but still has substance.  I think quinoa could be used but it's such a small grain that it may be lost among the other ingredients.  Stick with white or brown rice or freekeh if you want even more texture.
The sweetness of chopped raisins plays really well with the herbs in this dish, dates would work really well too!  This comes together quickly and bakes just long enough to heat through.  Also this can be made a day ahead and refrigerated until ready to use then heat--easy!

Roasted Butternut Squash Risotto

There is a stand at the local farmers market that sells a wonderful variety of spices and grains.  On one of my visits I spotted brown arborio rice.  Finally I felt a bit better about eating risotto!  Trying to consume whole grains to me means consuming the entire rice kernel when possible.
This risotto comes out still creamy but the rice has more bite to it.  If you prefer one that is softer by all means use the white arborio--or any grain you like!  No reason farro, spelt, etc can't be used--just adjust cooking time for each grain.

How do you like your squash?  I couldn't choose between a puree or roasted cubes of butternut squash so I did both--again you can just use the squash with one preparation.  The puree added even more creaminess and the roasted squares had a carmelly taste that heightened their sweetness.  Combined with fried sage leaves and chopped hazelnuts this was irresistible!

Served with roasted mushrooms and homemade seitan "sausage"