If getting more whole grains into your diet is a goal this year (and it should be), look beyond run-of-the-mill wheat and oats, and discover the pleasures of teff, farro, amaranth, quinoa in dishes so good, it’s hard to believe they are also good for you.

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Farro Salad with Marinated Artichokes, Watercress, and Feta

Farro, part of the wheat family, is full of protein and a good source of fiber, vitamin E, and minerals. It also has a subtle sweet and nutty flavor, with an irresistible, chewy texture.

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Farro and Beluga Lentil Pilaf with Ginger and Cilantro

Chewy farro and earthy lentils get a bright flavor boost from fresh ginger, cilantro, and rice vinegar in this satisfying vegetarian dish. Rice pilaf wishes it could be this delicious.

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Swiss Chard, Sweet Potato, and Feta Tart in a Teff Crust

Adding teff flour to this tart’s crust gives it the texture of shortbread and a rich, nutty flavor. The filling is vegetable heaven—chard, sweet potatoes, and red onions—topped off with a salty sprinkle of feta. Serve with a green salad to round out the meal.

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Barley Risotto with Mushrooms & Gremolata

When cooked as a risotto, barley develops a rich and creamy consistency. The parsley, lemon, and garlic garnish is a fresh, simple accent to the risotto’s nutty, robust flavors.

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Millet and Cheddar Polenta with Roasted Vegetables

Millet, a small, round, yellow grain makes a rich, creamy, and soft polenta. Sharp Cheddar highlights the mild, slightly sweet flavor of the grain.

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Whole-Wheat Chocolate Chip Cookies

Here is a great way to "hide" whole grains for kids (and adults, too). Made with 100% whole-wheat flour, these cookies have a distinctive, nutty taste. Use a good bittersweet chocolate because the flavor of high-quality chocolate pairs best with whole-wheat flour.

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Brown Rice with Walnuts and Golden Raisins

The toasted walnuts and raisins in this dish add texture and substance to an otherwise basic brown rice.

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Wheatberries with Fragrant Spices, Currants & Almonds

Serve this dish as a pilaf-like side dish or as a vegetarian main dish. Or use it to stuff poultry and vegetables, such as baked red peppers and tomatoes.

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Corn and Amaranth Griddlecakes with Spicy Black Beans

These gorgeous griddlecakes are crisp, tender, and slightly peppery from the amaranth flour. Serve with sliced avocado and pico de gallo.

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Quinoa Salad with Apples, Walnuts, Dried Cranberries, and Gouda

With its dried fruit, walnuts, and apples, this sweet-and-savory dish is reminiscent of a Waldorf salad. It’s a great meat-free lunch or side dish for dinner. Quinoa has a mild, sweet, and slightly astringent flavor and a texture that is both soft and crunchy.

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