Whole Grain Recipes


Main Dishes

  • An assortment of Finnish rye pastries
    Courtesy of Kaisa Poutanen
    The typical dish of Savo in Eastern Finland, kalakukko (Finnish fish pie) is made of local small fishes (usually vendace or perch) baked for hours inside a dark rye bread.
  • Cynthia Harriman, Oldways and the Whole Grains Council
    You can have home-made pizza with a whole grain crust on the table in twenty minutes, when you use whole grain pita bread for the crust. Kids love to "decorate" their own.
  • Rye Berries with Cabbage, Walnuts & Toasted Caraway
    MIchelle McKenzie
    The rye berries are chewy and deeply nutty, the cabbage sweet, and the mustard perfectly pungent. Using a high-quality Dijon mustard is important; each grain becomes bathed an unctuous, deeply savory sauce. Great as a vegetarian, one-dish lunch or dinner, and as a side to roast pork.
  • Bonnie Matthews / Nature's Organic Grist
    Here's an easy one-pot meal with freekeh, chicken, parsnips, carrots, prunes, rosemary thyme and tons of garlic, and veggie broth.  The prunes made a rich marriage between sweet and savory, plus the tender chicken and chewy grain give you all the great texture!  
  • Country Breakfast Cereal
    USA Rice Federation
    Whole grains have been a traditional breakfast food for centuries. Although most recipes use oats or wheat, this one gives brown rice its chance in the breakfast spotlight and includes a great variation for your leftovers from dinner the night before.
  • Leslie Cerier
    Grated beets and carrots combine with tofu, rice, and nori to create a beautiful mosaic pattern in every slice of this delicious roll. Cooking with black forbidden rice or red rice adds color, making them a feast for the eyes as well as the palate.
  • Bruce Weinstein and Mark Scarbrough
    You're going to want to sink your teeth into this meatless burger!  The Mediterranean flavor twist is inspiring with the sweet sundried tomatoes and salty olives.  But in truth, these millet burgers can be made with lots of the ingredients found on your supermarket’s salad bar: olives of all sorts, roasted red peppers, and the like. Just keep in mind an Italian antipasto flavor palette to create your own version.
  • Ethiopian Teff Veggie Loaf
    Leslie Cerier
    Yams and collards combine with teff, herbs, and spices, creating a beautiful mosaic pattern in this robust grain loaf. Serve as a side dish or as a vegetarian main dish.
  • Peruvian Quinoa Shrimp Chicharrones with Green Aji Sauce
    Robin Asbell
    Chicharrones are a popular fried snack in Peru, and some chefs there are serving them with quinoa in the coating. This is a lighter version, using the technique of oven-frying to keep the coating from soaking up oil. I used red quinoa for a dramatic look, but regular quinoa will work just as well.
  • Heidi Gordon / Jovial Foods
     This flavorful pasta meal makes great use of the summer garden bounty.  
  • Simple Spelt Pancakes
    The King Arthur Flour Company
    The sweet flavor of spelt shines through in these simple pancakes. You can dress up these pancakes with fresh fruit, spices, or nuts, but we find the flavor of the grain is good enough to stand on its own.
  • Heidi Gordon / Jovial Foods
    This hearty gluten-free vegan meal is loaded with all kinds of mushrooms and layers of fabulous flavors.  The ideal comfort food for a chilly night!
  • Chef John O'Toole
    Excellent with a green salad for lunch, or use smaller portabellas and serve as an appetizer. Skip the pancetta, if you prefer a great vegetarian dish.
  • Karen Mansur, Oldways and the Whole Grains Council
    Packed with flavor and whole grain nutrition.  The Lime-Cilantro Aioli is a great addition, but switch it up by topping it with a chipotle mayo or your favorite condiment.
  • Heidi Gordon / Jovial Foods
    Mac & Cheese is a classic, an old favorite prepared in different ways in many European countries for centuries.  It's pretty simple to make and when you use whole grain einkorn pasta, you'll get extra protein, iron, B Vitamins, fiber, trace minerals, lutein and more. The nice, nutty whole grain flavor is perfect with the creamy sauce and it really feels satisfying. Now that’s comforting!
  • Salmon & Rice Packets with Fennel, Orange & Raisins
    David Dahlman / USA Rice
    Adding orange zest and raisins to salmon gives the finished dish its signature flavor - and the use of foil when broiling virtually eliminates clean-up!
  • Lundberg Family Farms
    These delicious breakfast tartlets feature a creative "pie crust" made of brown rice, with a piquant, custardy filling.
  • Sprouted Coconut Waffles
    Janie Quinn
    Coconut oil is thought to have some interesting antimicrobial properties, plus, as a medium-chain fatty acid, it's digested without putting strain on the gall bladder. Or, you can ignore the health benefits – just enjoy the delicious coconut taste!
  • Sarah Copeland
    Oats add great flavor, texture, and a little nutritional boost to almost any baked good.  I love their flavor, but in this dish, the oats fade into the background behind the ethereal texture of perfectly plump, tender pancakes. The Greek yogurt works like buttermilk or sour cream, giving these pancakes a dependable rise that makes them our classic weekend pancakes.
  • French Lamb and Rye Berry Braise
    Robin Asbell
    Rye berries have a nice, peppery flavor that complements the lamb. Vegetarians can use seitan in place of lamb and a vegetable stock, and cook just until the rye is tender.
  • Photo by Sara Remington © 2011
    Maria Speck
    To speed this recipe on its way to your table, the farro and the stew can be prepared up to three days ahead. Purchase the muscles the day they're to be cooked and simply reheat the stew before adding the mussels and farro in Step 4.
  • InHarvest
     A refreshing take on fish tacos, with the added nutrition of quinoa.
  • Multi Grain Corn Flour Waffles
    Bob's Red Mill
    Using corn flour and whole wheat flour, this healthier twist on a traditional breakfast is so delicious, you'll never want to use the old recipe again!
  • Cremini Whole Grain Risotto
    Paul Lynch
    This recipe has complex flavors – but is easier than it looks at first glance. Cook the fennel first (this can be done a day ahead), then the ribs and finaly the risotto-style whole grains.
  • Chef Eric Stein and GF Culinary Productions, Inc.
    This warm and satisfying breakfast recipe was created by Chef Eric Stein, Chef-Instructor at Johnson & Wales University College of Culinary Arts in Denver, CO.  When it was presented at The Fourth Annual Gluten-Free Culinary Summit West Edition in 2009, it wowed Summit participants with its light, smooth blend of flavors.
  • Quinoa Crusted Chicken Fingers
    Chef Jennifer Iserloh
    Chicken fingers are always a huge hit with kids. Grown-ups will love these too because the quinoa coating provides extra nutrition and crunch.
  • Bonnie Matthews / Nature's Organic Grist
    The bright colors and full flavors of the Mediterranean combine beautifully in this dish and would pair perfectly with a simple grilled fish.  Want to make it a hearty main dish?  Try adding in a handful of kalamata olives and top with toasted pine nuts!
  • Smoked Turkey Burgers
    The Quaker Oats Company
    Warm mozzarella cheese oozes out of the center of these moist and delicious turkey burgers. You can top them with the smoky chipotle aioli, or with any of your favorite condiments.
  • Thai Barley Stir-Fry
    National Barley Foods Council
    Barley replaces the usual rice in this stir-fry filled with spicy, fresh Thai flavors and plenty of chicken and vegetables.
  • Roast Chicken with Fruit-Studded Wheat Berries
    Judith Finlayson
    Here’s a special-occasion dish that is both delicious and pretty to look at — perfect for Sunday dinner or guests. Serve this with steamed baby carrots seasoned with a dash of cumin to complement the flavors of the chicken.
  • Whole Grain Gourmet
    Sweet potatoes are among the most nutrient dense foods in the world, loaded with fiber, vitamins, and antioxidants. Combined with the benefits of whole grain flour, the result is a very healthy breakfast that doesn't compromise on flavor.
  • Buckwheat and Cottage Cheese Casserole
    Lorna Sass
    The savory combination of buckwheat and cottage cheese shows up in many traditional Russian cookbooks, and creates the kind of dense, comforting pudding that we yearn for when there’s frost on the windows. Serve the casserole as an accompaniment to brisket, pot roast or short ribs. Vegetarians will enjoy it as an entree.
  • Kasha Varnishkes
    Leslie Cerier
    When I was growing up, the only whole grain my mother made was kasha, and she made it so well that I still consult her. Here’s a gluten-free variation of her kasha varnishkes, made with golden quinoa-corn elbows. Corn pasta provides great eye appeal, but you can use any type of gluten-free shaped pasta.
  • Buckwheat Mushroom Kreplach in Dill Tomato Sauce
    Robin Asbell
    The small dumplings known as kreplach can be served with a sauce, as they are here, or simply floated in broth for a light meal. This is a gussied-up version of a simpler kreplach that is made with handmade dough.
  • Baked Blueberry & Peach Oatmeal
    Taste of Home magazine
    This oatmeal bake is a must - keep the recipe on hand for chilly winter weekends. It's very easy to prepare the night before, just keep the dry and wet ingredients separate until ready to bake. You can use a variety of fruits, but the blueberry and peach is sure to please.
  • Karen Mansur, Oldways and the Whole Grains Council
    Traditionally, paella is made with white rice, but by replacing the white with brown rice, you get great texture and a boost of nutrition.  This Spanish-inspired one-pot meal has chicken, chorizo and shrimp, but the scene-stealer in this recipe is the saffron.  Its tantalizing scent and warm flavor lend a richness to the dish that makes it unforgettable.
  • Maple-glazed Chicken With Cranberry Arugula Rice
    Teresa Ralston / USA Rice
    Real maple syrup and dried cranberries bring the tastes of a traditional American Thanksgiving to the table, any time of the year.
  • Gluten Free Corn Pancakes
    Bob's Red Mill
    Get your day off to a delicious start with some corn pancakes. They're even gluten free!
  • Heidi Gordon / Jovial Foods
    Make good use of those garden-fresh tomatoes with this simple and very satisfying meal.
  • Kamut, Broccoli Rabe and Sausage Medley
    Lorna Sass
    If you're a fan of broccoli rabe, this combination will appeal to you for a casual, lusty, supper. Kamut, with its mild, buttery taste makes a good foil for the intense flavors of sausage and broccoli rabe.
  • Karen Mansur, Oldways and the Whole Grains Council
    At our house, weekends are just not complete without a stack of homemade pancakes.  Normally, I use whole white wheat flour, but this time I substituted half of the flour for buckwheat flour and fell in love!  It's a perfect balance between delicate and hearty. 
  • Whole Grain Rotini with Braised Fennel, Carrots and Spring Onions
    This easy-to-make dish combines carrots, onions, garlic and fennel. Preparation and cooking time should only equal about half an hour, so you will have plenty of time to relax and enjoy the meal.
  • Farro with winter vegetables
    Amy Sherman
    A rich winter vegetarian meal, this recipe calls for semi-pearled farro. If you want all the whole grain goodness, look for whole grain farro instead, but remember to cook it a bit longer.
  • Mini Meatloaf
    Chef Art Smith and The Quaker Oats Company
    Meatloaf turns from mundane to marvelous, when you offer individual portions to each person in place of the usual slices.
  • Whole Grain Linguine with Ripe Heirloom Tomatoes and Pistachios
    Rich nutty whole grain linguine is the perfect companion for fresh heirloom tomatoes, basil, pistachios, and flavorful grated cheeses.
  • Oat and Amaranth-Crusted Ham and Cheese Quiche
    Lorna Sass
    This unusual cracker-like, protein-rich crust offers the pleasing sweetness of oats, and amaranth’s hint of corn.
  • Grano-Seafood Salad (Grano di Mare)
    Sunnyland Mills
    Don't be fooled by the name of this dish - it may read "salad" but it's a full meal! Combining soft and chewy whole white weat with cockles, mussels, scallops, and tender fish like salmon and sea bass, this is a perfect seafood plate when you want a little of everything and simply can't choose.
  • Oatmeal "Risotto" w/ Cherry Tomatoes & Basil
    German Lam
    This recipe is a great way to make use of leftover oatmeal. Quick oats cooked in broth and cherry tomatoes and fresh basil sauteed in garlic oil add complex and complimentary layer of flavors to the finished plate. Top with grated cheese and fresh basil and you've got dinner!
  • California Wild Rice Advisory Board
    A delicious meatless alternative for your next brunch! Serve as you would a traditional corned beef hash, with poached eggs and top with Hollandaise sauce.
  • Teff Crepes with Sautéed Spinach and Mushrooms
    Kathryn Conrad
    Crepes are easy to make with gluten-free grains. This recipe uses teff, but you can easily substitute any other grain – or in fact, any other filling!
  • Sesame-Ginger Spelt Waffles
    Lorna Sass
    Spelt is an ancient, unhybridized form of wheat. I have found that whole grain spelt flour functions very much like all purpose flour but offers you the bonus of the fiber-rich bran and nutritious germ. Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
  • Teriyaki Chicken Edamame Rice Bowl
    Gloria Pleasants / USA Rice
    Edamame are fresh soy beans. They add a great oriental touch to this delicious rice bowl.
  • Linda Shiue, MD
    This is a great buckwheat noodle dish, served either hot or cold, that has a serious kick to it!
  • Rye Crispbread Pizza
    FinnCrisp Vaasan & Vaasan Oy
    Pizza just doesn't get any easier than this. Rye crispbread makes this perfect with a salad on hot summer nights.
  • Bulgur Burgers
    Heartland Brands
    Although it might sound strange at first, adding bulgur to your hamburgers guarantees a unique texture and taste. Try this recipe with ground turkey or chicken, or try the Bulgur Meat Loaf variation included in the directions!
  • Barbara Mattaliano, Goose Valley Wild Rice
    This healthy main course is packed with nutrients including Omega 3s, protein, and fiber. The egg wash seals in the fish's juiciness, adding a rich buttery flavor that is irresistible. The wild rice crust is nutty and delicious. Ready in just 10 minutes. Enjoy it hot or cold.
  • Tailgater's Favorite Stew
    Judith Finlayson
    Nothing is more appealing on a blustery day than a big serving of this ambrosial stew. It’s great for potlucks and outdoor get-togethers because it’s easily transportable and there is nothing to add.
  • Executive Chef Collin Moody
    A perfect Sunday Brunch dish, or make smaller for a passed hors-d'oeuvre.
  • Sprouted Linguini with Tomatoes and Herbs
    Janie Quinn
    Sprouted wheat flour makes wonderful fresh pasta – or you can buy sprouted flour pasta, ready-made. Either way, this recipe will remind you of how a delicious dish can be created with just a few fresh, whole ingredients.
  • Spicy Oat Crusted Chicken with Sunshine Salsa
    The Quaker Oats Company
    A golden layer of baked oats gives this chicken the crunchy deliciousness of fried chicken, but in a much healthier way. Added bonus: it's a lot less work than frying, since you simply bake the dish for a half hour while you do other things.
  • Whole Grain Penne with Cabbage and Mushrooms
    This whole grain pasta dish goes perfectly with a white wine. Plus, the preparation is minimal and the whole dish should be ready in just 30 minutes. Quick and delicious!
  • Buttermilk Wheat Germ Pancakes with Yogurt and Berry Sauce
    Robin Asbell
    The nutty, sweet presence of wheat germ makes these pancakes special. Wheat germ is rich in the essential fats that make wheat so healthy, so buy raw wheat germ and keep it in the refrigerator or freezer.
  • The Quaker Oats Company
    You can serve these pancakes anytime – not just during the holidays. But it's great to have a special hot breakfast when the family is gathered around.
  • Teff Waffles
    Leslie Cerier
    These waffles are delicious with or without a topping. There's enough maple syrup in the batter that I never feel a need to pour more on top.
  • Baked Chicken with Apples and Barley
    National Barley Foods Council
    A slight sweet glaze from the marmalade balances nicely with the curried chicken on a bed of barley with colored pepper "confetti."
  • Thomasina Nista
    Both the cracked and whole grain freekeh make for an excellent breakfast cereal. The cooked freekeh will keep in your refrigerator for up to 8 days, so it’s readily available each morning! It can be eaten warm – like oatmeal or cold with yogurt. Be creative with what you add – fruits, cinnamon, raisins, honey and nuts! 
  • Tilapia With Cheesy Roasted Pepper-Chipotle Rice
    Debra Thomas / USA Rice
    Known for its mild flavor and ability to adapt in any recipe, tilapia is the perfect fish to combine with roasted red peppers, chipotle salsa, and Parmesan cheese.
  • Sorghum Pancakes
    Twin Valley Mills
    This gluten-free pancake recipe is very versatile. If you're on a dairy-free diet, you can leave out the milk, without substituting anything in its place – just adjust the water to provide the desired thickness of batter.
  • quinoa carbonara
    Jennifer Iserloh
    Carbonara is traditionally made by tossing the pasta in bacon grease and heavy cream. By making this dish with turkey bacon, fat-free yogurt, and half-and-half, you still get those great carbonara flavors—my husband’s favorite—without tons of saturated fat.
  • Barbara Mattaliano, Goose Valley Wild Rice
    Craving Tex Mex with a delicious healthy twist? Try this recipe made with multigrain tortillas and reduced fat sour cream. We like to use a grill press while cooking the tortillas to seal them together, but placing a heavy pan on top of the tortillas as they cook presses them just as well.
  • Sprouted Rice Shrimp Stir Fry
    Cynthia Harriman, Oldways and the Whole Grains Council
    Sprouted Sweet Brown Rice perfectly complements this easy stir fry. Coconut oil adds extra flavor depth, but you can substitute any other neutral vegetable oil.
  • Judith Finlayson's Coconut Pork with Quinoa
    Judith Finlayson
    I love the unusual combination of flavors in this one-dish meal. It's easy enough to make for a weeknight dinner and particularly colorful if made with red quinoa.
  • Bonnie Matthews / Nature's Organic Grist
    Chili: a football season favorite!  This recipe trades the typical addition of beef with fabulous smoky-flavored freekeh for a filling vegetarian one pot dish.
  • Whole Grain Medium Shells with Roasted Cauliflower and Cherry Tomatoes
    Scrumptious shells meet delicious vegetables for a dish that's tasty and nutritious.
  • Fresh Tomato Basil Tart
    Taste of Home magazine
    This tart is the perfect way to celebrate the first tomatoes of summer! It's a wonderful meatless dish that highlights fresh garden or farmer's market ingredients. Try it as an appetizer or main dish. You can top the finished dish with additional basil for a pretty presentation.
  • Barley-Stuffed Bell Peppers
    National Barley Foods Council
    Barley goes Italian with these bell peppers stuffed with ground turkey (or beef), barley and your favorite spaghetti sauce.
  • Penne with Pesto and Cherry Tomatoes
    Georgia Orcutt, Oldways
    Salting the tomatoes ahead of time releases flavor compounds buried deep inside – giving you rich flavor with less salt than if you add it at the table. Plus a bonus: you can then make this easy recipe in less than 15 minutes.
  • Kathryn Conrad
    Whole wheat linguine is a filling and hearty addition to this quick, easy, and delicious chicken piccata recipe.

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