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Robin Asbell
Potatoes aren't the only way to make delicious puréed vegetables – and a tender grain contributes even more taste and nutrition. Add your favorite herbs, some caramelized onions or a pat of butter to this savory millet-and-cauliflower mash.
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Gretchen Evans, Gretchen's Grains
This beautiful and delicious salad is incredibly versatile. Have it as a stand-alone salad or on top of a bed of hearty greens. It's also fabulous with corn chips as a loose dip or as an accompaniment with grilled chicken or ribs.
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Gretchen Evans, Gretchen's Grains
This recipe is insanely delicious. So good for you. So filling. So satisfying to cook and serve!
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Joel Shaefer / Allergy Chefs Inc.
Buckwheat Groats are one of the eleven gluten-free grains; they're versatile and loaded with nutrition. I use buckwheat in soups, veggie burgers, pilafs and risotto and I love its unique earthy flavor. In risotto, buckwheat takes longer to cook than traditional arborio rice but the liquid/grain ratio is the same. The groat retains its texture and releases just enough starch to make the final product creamy.
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Lorna Sass
Amaranth cooked with dried mushrooms develops a deep, earthy flavor. Serve puddles of this soft polenta with roasted fowl or braised game.
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The Quaker Oats Company
Did you think that oats are just for breakfast? You'll be surprised to learn that oats can make a great side-dish pilaf that rivals any other whole grain. Try this for an unexpected delight.
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Kathryn Conrad
These crispy cakes make a delicious side dish– or top with quartered grape tomatoes and salad greens tossed in your favorite vinaigrette (as shown) for a an elegant appetizer or even a light meal. Vegetable broth may be substituted for chicken broth.
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Judith Finlayson
I love the robust flavors of this hearty salad. Beets, parsley and feta are the perfect balance for assertive buckwheat. It’s a great combination and a wonderful buffet dish, particularly if you’re serving to guests who are sensitive to gluten, as buckwheat is gluten-free.
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Ken Jones
Recipes don't get much simpler than this. You can vary the vegetables according to what you have on hand.
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Karen Mansur, Oldways and the Whole Grains Council
The subtle sweetness and bits of red onion balance beautifully in this dish. Soaking the dried fruit in the juice and vinegar mixture plumps them up for a real flavor excursion.
-
Indian Harvest Specialtifoods
Spicy, crunchy, and flavorful, this slaw is worlds above the cabbage-in-mayo concoction you may associate with "slaw." In fact, this dish makes a complete meal, with a wide range of vegetables and protein-packed quinoa.
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Indian Harvest Specialtifoods
You can serve this delicious warm grain salad with a garnish of duck confit, as shown, to make a stunning luncheon dish.
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Chef Paul Lynch
Delicious and satisfying whole grains and garbanzos, studded with dried fruit gems in a zesty and unusual dressing. Can't find farro? Experiment with your favorite whole grains.
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Martha Rose Shulman
I cook the chickpeas, then use the hot cooking liquid for reconstituting the bulgur – but if you're in a hurry you can used canned chickpeas and simply use hot water for make the bulgur. Serve as a side dish (as shown here) or at the center of your plate – this dish is satisfying and high in protein.
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Karen Mansur, Oldways and the Whole Grains Council
This delightful and easy to make whole grain salad can be made on a weekend and packed for lunch all week long. It's hearty and satisfying with a bright favor combination of fresh lemon and basil. It also makes a great potluck or picnic take-along.
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Indian Harvest Specialtifoods
This savory side dish pairs especially well with poultry, pork or wild game. Quantities are scaled for restaurant and foodservice use.
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Karen Mansur, Oldways and the Whole Grains Council
The lemon adds a brightness to the whole wheat orzo and vegetable combination in this simple dish. Perfect as a side or a light lunch.
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Thomasina Nista
Quick and simple, yet very impressive for guests and oh so delicious! Makes a great side dish, appetizer or light lunch.
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Taste of Home
Made with turkey sausage, herbs, fruit and veggies, this recipe lets you enjoy all the trimmings without the guilt.
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Bruce Barnes and Indian Harvest
High-quality wild rice with a rich, dark color consistently creates a beautiful dish, especially when mixed with cranberries and pepitas.
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Sun Valley Rice
This recipe combines the health of sprouted brown rice with the creaminess of a good risotto. If you thought you could only make good risotto from white rice, this is the recipe to try.
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Indian Harvest Specialtifoods
This creative salad or appetizer has great 3-D appeal on the plate. Quantities are scaled for restaurant and foodservice, but would also be suitable for a luncheon with a dozen friends. Your choice of any whole grain or combination of whole grains can be substituted for the Indian Harvest Whole Grain 5 Blend.
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Taste of Home magazine
As a meatless main or a savory side, these stuffed peppers are as pleasing to your tastebuds as they are pretty on the plate. Adding the bay leaf to the quinoa as it cooks infuses each grain with another subtle layer of flavor. For slightly firmer peppers, omit the boiling step and go straight to roasting!
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Manika Misra and USA Rice Federation
Brown rice layered with goat cheese and pesto makes for a special side dish. Serve with roasted cherry tomatoes, as shown here.
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Sunnyland Mills
The secret to this bright and tangy salad is the unusual (but easy to make!) dressing. You can make all sorts of great summer salads with whole grains, vegetables, and a quick dressing.
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Lorna Sass
The salad tastes best when freshly made; the wheat berries tend to harden when refrigerated. To improve the texture of any leftovers, loosely cover the salad with waxed paper and microwave it for about 20 seconds. Perk up the taste with a little lemon juice.
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Jesse Cool
Sometimes sorghum is called milo, and sometimes milo is called sorghum. Whatever you call it, Jesse’s milo salad is a fresh, clean, and delicious dish.
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Kathryn Conrad
Smoky bacon and pleasantly sharp arugula round out this hearty side dish.
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Robin Asbell
Indonesian cuisine is a riot of flavors. I like the sweetness of one of the red rices here, but any brown rice will also be delicious. Himalayan red rice takes less water, so use the smaller measure if using it, while the other red rices need more liquid.
-
Gretchen's Grains
This easy-to-make salsa is versatile as well as tasty; suggestions include serving as a side with fish or chicken, adding to burritos, or including chips for an appetizer. The possiblities are endless!
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Karen Mansur, Oldways and the Whole Grains Council
A quick, easy and flavorful side that pairs well with salmon, chicken or pork.
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Adapted from a Martha Rose Shulman recipe
A fragrant combination of sweet and savory, this stuffing is a pilaf that can brighten any dish (not just your holiday turkey!).
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Elizabeth Luard, quoted in The Oldways Table
This simple salad from Elisabeth Luard, author of a book on Latin American cooking, can be served as an accompaniment in which the nutty sweetness of the quinoa is balanced by the acidity of the citrus. Serve with thick slices of corn bread or thick whole wheat tortillas, hot from the griddle.
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Lorna Sass
China meets the Southwest in this unusual fusion salad. Glistening black rice—usually sold under the label Forbidden Black Rice or Japonica Black Rice — set off against the bright orange segments and avocado’s pale green gives the mixture striking visual appeal.
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King Arthur Flour Company
This delicious cold mixture of cooked cracked wheat and dried fruit is packed with flavor (and fiber!)
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Twin Valley Mills
Making your own noodles can be fun – and gluten-free, if you use this sorghum-flour recipe.
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Executive Chef Craig von Foerster
A refreshing arugula salad accented with wild rice, grapefruit, and pecans tossed in a grapefruit-shallot vinaigrette.
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Bonnie Matthews / Nature's Organic Grist
The ultimate show-stopping autumn side dish. Not only is it beautiful, but it's also jam-packed with nutritional value.
Try making this for one of your holiday gatherings and wow your friends and family!
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Uncle Ben's
Simple and quick: cook rice, then combine everything, for a light, crunchy Asian-style salad that is satisfying and delicious.
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USA Rice Federation
Crisp green onions, juicy cucumbers and tomatos, and just the right amount of mint and lemon juice. Make this dish up to one day before a gathering - stir occasionally and the flavors only get better as it sits!
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From "The Simple Art of EatingWell" Cookbook
Stir together fresh parsley and crunchy pistachios into farro for a simple side dish. Shopping tip: Farro is a high-fiber whole grain that is an ancestor of modern wheat. It is commonly used in Italian cooking and is becoming more popular in the U.S. Find it in natural-foods stores and amazon.com. Cooked barley can be used as a substitute.
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Susan Runkle / USA Rice
Summer and autumn fruits mix with a sweet but zesty raspberry vinaigrette in this no-fuss brown rice salad.
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Thomasina Nista
This main dish superstar is laced with lemon and dill, packed with fresh vegetables and the option of chicken or tuna makes it a very satisfying salad. Serve immediately, at room temperature or chilled.
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Barbara Mattaliano, Goose Valley Wild Rice
Shrimp, corn and blueberries are summertime classics. Adding wild rice and sundried tomatoes to this combination is a nutritious way to complete this salad.
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Lundberg Family Farms
Black rice and black beans team up, for an antioxidant-rich salad packed with delicious good health. Bright, crunchy vegetables and color and taste contrast.
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Kathryn Conrad
In midsummer, when fresh corn abounds yet asparagus is still available, this barley-based risotto-style side dish is especially delicious.
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Real Food Moms - Jeannette Bessinger, CHHC, and Tracee Yablon Brenner, RD, CHHC
This tasty and satisfying dish is a good one for the whole family and is suitable for all ages (toddlers and up). To make it a meal, gently stir in cooked diced chicken or soft white beans at the end of cook time.
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Karen Mansur, Oldways and the Whole Grains Council
This colorful salad was inspired by a similar one I had at a brew pub (of all places!). It looks beautiful presented on a bed of leafy baby greens or serve with whole grain tortilla chips and scoop it!
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Taste of Home magazine
If you're ever looking for a way to jazz up last night's wild rice leftovers, this recipe is as satisfying as it is versitile. Rotate in your favorite dried or fresh fuit as the mood and season strikes, adding more or less honey depending on your fruit choices. Wild rice's texture is always well complemented by chopped nuts, so if you have a walnut lover at home, don't hesitate to sprinkle some on top just before serving!
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National Barley Foods Council
Whole grains, olives, herbs, vegetables, and cheese make this dish a great balanced meal. While the salami adds extra Mediterranean flavor, you can leave it out if you prefer a vegetarian salad.
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Ellie Mathews / USA Rice
The sweetness of the pear combines perfectly with a tangy blue cheese vinaigrette in this light but satisfying rice salad.
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Heartland Brands
Just like the name states, this salad is perfect for lunch or dinner during the hot summer months - especially as there's next to no cooking involved! Add more or less hot sauce to suit your tastes and enjoy this hearty bulgur salad.
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Carol Fenster
Tabbouleh is traditionally made with bulgur wheat. In fact, though, any whole grain can be used in tabbouleh, and this version, made with quinoa, is the perfect choice for those following a gluten-free lifestyle.
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Potatoes aren't the only way to make delicious puréed vegetables – and a tender grain contributes even more taste and nutrition. Add your favorite herbs, some caramelized onions or a pat of butter to this savory millet-and-cauliflower mash.
This beautiful and delicious salad is incredibly versatile. Have it as a stand-alone salad or on top of a bed of hearty greens. It's also fabulous with corn chips as a loose dip or as an accompaniment with grilled chicken or ribs.
This recipe is insanely delicious. So good for you. So filling. So satisfying to cook and serve!
Buckwheat Groats are one of the eleven gluten-free grains; they're versatile and loaded with nutrition. I use buckwheat in soups, veggie burgers, pilafs and risotto and I love its unique earthy flavor. In risotto, buckwheat takes longer to cook than traditional arborio rice but the liquid/grain ratio is the same. The groat retains its texture and releases just enough starch to make the final product creamy.
Amaranth cooked with dried mushrooms develops a deep, earthy flavor. Serve puddles of this soft polenta with roasted fowl or braised game.
Did you think that oats are just for breakfast? You'll be surprised to learn that oats can make a great side-dish pilaf that rivals any other whole grain. Try this for an unexpected delight.
These crispy cakes make a delicious side dish– or top with quartered grape tomatoes and salad greens tossed in your favorite vinaigrette (as shown) for a an elegant appetizer or even a light meal. Vegetable broth may be substituted for chicken broth.
I love the robust flavors of this hearty salad. Beets, parsley and feta are the perfect balance for assertive buckwheat. It’s a great combination and a wonderful buffet dish, particularly if you’re serving to guests who are sensitive to gluten, as buckwheat is gluten-free.
Recipes don't get much simpler than this. You can vary the vegetables according to what you have on hand.
The subtle sweetness and bits of red onion balance beautifully in this dish. Soaking the dried fruit in the juice and vinegar mixture plumps them up for a real flavor excursion.
Spicy, crunchy, and flavorful, this slaw is worlds above the cabbage-in-mayo concoction you may associate with "slaw." In fact, this dish makes a complete meal, with a wide range of vegetables and protein-packed quinoa.
You can serve this delicious warm grain salad with a garnish of duck confit, as shown, to make a stunning luncheon dish.
Delicious and satisfying whole grains and garbanzos, studded with dried fruit gems in a zesty and unusual dressing. Can't find farro? Experiment with your favorite whole grains.
I cook the chickpeas, then use the hot cooking liquid for reconstituting the bulgur – but if you're in a hurry you can used canned chickpeas and simply use hot water for make the bulgur. Serve as a side dish (as shown here) or at the center of your plate – this dish is satisfying and high in protein.
This delightful and easy to make whole grain salad can be made on a weekend and packed for lunch all week long. It's hearty and satisfying with a bright favor combination of fresh lemon and basil. It also makes a great potluck or picnic take-along.
This savory side dish pairs especially well with poultry, pork or wild game. Quantities are scaled for restaurant and foodservice use.
The lemon adds a brightness to the whole wheat orzo and vegetable combination in this simple dish. Perfect as a side or a light lunch.
Quick and simple, yet very impressive for guests and oh so delicious! Makes a great side dish, appetizer or light lunch.
Made with turkey sausage, herbs, fruit and veggies, this recipe lets you enjoy all the trimmings without the guilt.
High-quality wild rice with a rich, dark color consistently creates a beautiful dish, especially when mixed with cranberries and pepitas.
This recipe combines the health of sprouted brown rice with the creaminess of a good risotto. If you thought you could only make good risotto from white rice, this is the recipe to try.
This creative salad or appetizer has great 3-D appeal on the plate. Quantities are scaled for restaurant and foodservice, but would also be suitable for a luncheon with a dozen friends. Your choice of any whole grain or combination of whole grains can be substituted for the Indian Harvest Whole Grain 5 Blend.
As a meatless main or a savory side, these stuffed peppers are as pleasing to your tastebuds as they are pretty on the plate. Adding the bay leaf to the quinoa as it cooks infuses each grain with another subtle layer of flavor. For slightly firmer peppers, omit the boiling step and go straight to roasting!
Brown rice layered with goat cheese and pesto makes for a special side dish. Serve with roasted cherry tomatoes, as shown here.
The secret to this bright and tangy salad is the unusual (but easy to make!) dressing. You can make all sorts of great summer salads with whole grains, vegetables, and a quick dressing.
The salad tastes best when freshly made; the wheat berries tend to harden when refrigerated. To improve the texture of any leftovers, loosely cover the salad with waxed paper and microwave it for about 20 seconds. Perk up the taste with a little lemon juice.
Sometimes sorghum is called milo, and sometimes milo is called sorghum. Whatever you call it, Jesse’s milo salad is a fresh, clean, and delicious dish.
Smoky bacon and pleasantly sharp arugula round out this hearty side dish.
Indonesian cuisine is a riot of flavors. I like the sweetness of one of the red rices here, but any brown rice will also be delicious. Himalayan red rice takes less water, so use the smaller measure if using it, while the other red rices need more liquid.
This easy-to-make salsa is versatile as well as tasty; suggestions include serving as a side with fish or chicken, adding to burritos, or including chips for an appetizer. The possiblities are endless!
A quick, easy and flavorful side that pairs well with salmon, chicken or pork.
A fragrant combination of sweet and savory, this stuffing is a pilaf that can brighten any dish (not just your holiday turkey!).
This simple salad from Elisabeth Luard, author of a book on Latin American cooking, can be served as an accompaniment in which the nutty sweetness of the quinoa is balanced by the acidity of the citrus. Serve with thick slices of corn bread or thick whole wheat tortillas, hot from the griddle.
China meets the Southwest in this unusual fusion salad. Glistening black rice—usually sold under the label Forbidden Black Rice or Japonica Black Rice — set off against the bright orange segments and avocado’s pale green gives the mixture striking visual appeal.
This delicious cold mixture of cooked cracked wheat and dried fruit is packed with flavor (and fiber!)
Making your own noodles can be fun – and gluten-free, if you use this sorghum-flour recipe.
A refreshing arugula salad accented with wild rice, grapefruit, and pecans tossed in a grapefruit-shallot vinaigrette.
The ultimate show-stopping autumn side dish. Not only is it beautiful, but it's also jam-packed with nutritional value. Try making this for one of your holiday gatherings and wow your friends and family!
Simple and quick: cook rice, then combine everything, for a light, crunchy Asian-style salad that is satisfying and delicious.
Crisp green onions, juicy cucumbers and tomatos, and just the right amount of mint and lemon juice. Make this dish up to one day before a gathering - stir occasionally and the flavors only get better as it sits!
Stir together fresh parsley and crunchy pistachios into farro for a simple side dish. Shopping tip: Farro is a high-fiber whole grain that is an ancestor of modern wheat. It is commonly used in Italian cooking and is becoming more popular in the U.S. Find it in natural-foods stores and amazon.com. Cooked barley can be used as a substitute.
Summer and autumn fruits mix with a sweet but zesty raspberry vinaigrette in this no-fuss brown rice salad.
This main dish superstar is laced with lemon and dill, packed with fresh vegetables and the option of chicken or tuna makes it a very satisfying salad. Serve immediately, at room temperature or chilled.
Shrimp, corn and blueberries are summertime classics. Adding wild rice and sundried tomatoes to this combination is a nutritious way to complete this salad.
Black rice and black beans team up, for an antioxidant-rich salad packed with delicious good health. Bright, crunchy vegetables and color and taste contrast.
In midsummer, when fresh corn abounds yet asparagus is still available, this barley-based risotto-style side dish is especially delicious.
This tasty and satisfying dish is a good one for the whole family and is suitable for all ages (toddlers and up). To make it a meal, gently stir in cooked diced chicken or soft white beans at the end of cook time.
This colorful salad was inspired by a similar one I had at a brew pub (of all places!). It looks beautiful presented on a bed of leafy baby greens or serve with whole grain tortilla chips and scoop it!
If you're ever looking for a way to jazz up last night's wild rice leftovers, this recipe is as satisfying as it is versitile. Rotate in your favorite dried or fresh fuit as the mood and season strikes, adding more or less honey depending on your fruit choices. Wild rice's texture is always well complemented by chopped nuts, so if you have a walnut lover at home, don't hesitate to sprinkle some on top just before serving!
Whole grains, olives, herbs, vegetables, and cheese make this dish a great balanced meal. While the salami adds extra Mediterranean flavor, you can leave it out if you prefer a vegetarian salad.
The sweetness of the pear combines perfectly with a tangy blue cheese vinaigrette in this light but satisfying rice salad.
Just like the name states, this salad is perfect for lunch or dinner during the hot summer months - especially as there's next to no cooking involved! Add more or less hot sauce to suit your tastes and enjoy this hearty bulgur salad.
Tabbouleh is traditionally made with bulgur wheat. In fact, though, any whole grain can be used in tabbouleh, and this version, made with quinoa, is the perfect choice for those following a gluten-free lifestyle.
