Whole Grain Recipes

recipes

Salads and Sides

  • 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.
  • Indonesian Red Rice Salad with Boiled Eggs and Macadamias
    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.
  • Tangy Quinoa Salad, Ken Jones
    Ken Jones
    Recipes don't get much simpler than this. You can vary the vegetables according to what you have on hand.
  • 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.
  • California Wild Rice, Arugula, Grapefruit, Toasted Pecan Salad
    Executive Chef Craig von Foerster
    A refreshing arugula salad accented with wild rice, grapefruit, and pecans tossed in a grapefruit-shallot vinaigrette.
  • 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.
  • Yellow Squash Stuffed with Saffron Rye Berries
    Sharon Palmer
    This stuffed squash is elegant enough to serve at a special dinner yet simple enough to put on the menu any night of the week. Pair it with a bean dish, such as Lentils with Wild Mushrooms and Broccoli Rabe.
  • grilled quinoa cakes
    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.
  • Kasha and Orzo Pilaf
    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.
  • 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!
  • Barley Antipasto Salad
    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.
  • 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.
  • Thomasina Nista / Freekhelicious
    What better way to celebrate this ancient grain than with fall/winter seasonal ingredients!
  • Amaranth Polenta with Wild Mushrooms
    Lorna Sass
    Amaranth cooked with dried mushrooms develops a deep, earthy flavor. Serve puddles of this soft polenta with roasted fowl or braised game.
  • Pear & Walnut Rice Salad with Blue Cheese Vinaigrette and cranberries
    Ellie Mathews / USA Rice
    The sweetness of the pear combines perfectly with a tangy blue cheese vinaigrette in this light but satisfying rice salad.
  • 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.
  • 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.
  • 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.
  • 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.
  • Taste of Home
    Made with turkey sausage, herbs, fruit and veggies, this recipe lets you enjoy all the trimmings without the guilt.
  • Photo by Ken Burris / Eating Well Inc.
    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.
  • 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.
  • Asian Inspired Tabouli Salad
    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.
  • 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!). 
  • Tutti Frutti Rice Salad
    Susan Runkle / USA Rice
    Summer and autumn fruits mix with a sweet but zesty raspberry vinaigrette in this no-fuss brown rice salad.
  • Quinoa Tabbouleh
    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.
  • Brown Rice Tabbouleh
    USA Rice Federation
    Crisp green onions, juicy cucumbers and tomatoes, and just the right amount of mint and lemon juice. Make this dish up to one day before a gathering - stir occasionally as the flavors only get better as it sits!
  • Millet-Cauliflower "Mashed Potatoes"
    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.
  • National Processed Red Raspberry Council
    Two different whole grains, a zesty lemon-ginger dressing, and sweet red raspberries make this a very special salad. Since it uses frozen raspberries, you can make it year-round.
  • Grain Pilaf with Cranberries
    InHarvest
    This savory side dish pairs especially well with poultry, pork or wild game. Quantities are scaled for restaurant and foodservice use.
  • 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!
  • Quinoa-Stuffed Peppers
    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!
  • Southwestern Quinoa Salad
    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!
  • Warm Kamut Salad
    InHarvest
    You can serve this delicious warm grain salad with a garnish of duck confit, as shown, to make a stunning luncheon dish.
  • Barley with Arugula
    Kathryn Conrad
    Smoky bacon and pleasantly sharp arugula round out this hearty side dish.
  • Barley Basil Risotto with Fresh Asparagus & Corn
    Kathryn Conrad
    In midsummer, when fresh corn abounds yet asparagus is still available, this barley-based risotto-style side dish is especially delicious.
  • Chinese Black Rice, Orange, and Avocado Salad
    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.
  • Lobster Tower
    InHarvest
    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.
  • Karen Mansur, Oldways and the Whole Grains Council
    A quick, easy and flavorful side that pairs well with salmon, chicken or pork.
  • Bulgur, Garbanzo and Tomato Summer Salad
    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.
  • 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.
  • Three pepper oat pilaf
    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.
  • Wheat Berry Salad
    Lorna Sass
    This 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.
  • 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.
  • Citrus-Scented Fruit & Wheat Salad
    King Arthur Flour Company
    This delicious cold mixture of cooked bulgur and dried fruit is packed with flavor (and fiber!)
  • 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.
  • Bulgur Pilaf with Chickpeas
    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 making 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.
  • Sorghum Egg Noodles
    Twin Valley Mills
    Making your own noodles can be fun – and gluten-free, if you use this sorghum-flour recipe.
  • Black Quinoa Asian Slaw
    InHarvest 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.
  • Milo (Sorghum) Salad
    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.
  • 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.
  • Thomasina Nista
    Quick and simple, yet very impressive for guests and oh so delicious!  Makes a great side dish, appetizer or light lunch.
  • Uncle Ben's
    Simple and quick: cook rice, then combine everything, for a light, crunchy Asian-style salad that is satisfying and delicious.
  • Farro Dried Fruit Garbanzo Salad
    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.
  • Lemon Mint Freekeh Salad
    Bob's Red Mill
    We served this tabbouleh inspired herbal salad from Bob's Red Mill at our 2014 Whole Grains Conference, and after so many requests for the recipe from conference attendees, we knew that we had to share it.
  • Gretchen Evans, Gretchen's Grains
    This recipe is insanely delicious. So good for you. So filling. So satisfying to cook and serve!
  • Wild Rice Apple Salad
    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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