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Great Ideas for Whole Grains

quinoa salad

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.


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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