You can easily add whole grains to your meals, often using favorite recipes you’ve always enjoyed. Try some of the following:

Make Easy Substitutions

  • Switch half the white flour to whole wheat flour in your regular recipes for cookies, muffins, quick breads and pancakes. Or be bold and add up to 20% of another whole grain flour such as sorghum.

  • Replace one third of the flour in a recipe with quick oats or old-fashioned oats.

  • Add half a cup of cooked bulgur, wild rice, or barley to bread stuffing.

  • Add half a cup of cooked wheat or rye berries, wild rice, brown rice, sorghum or barley to your favorite canned or home-made soup.

  • Use whole corn meal for corn cakes, corn breads and corn muffins.

  • Add three-quarters of a cup of uncooked oats for each pound of ground beef or turkey when you make meatballs, burgers or meatloaf.

  • Stir a handful of rolled oats in your yogurt, for quick crunch with no cooking necessary.

Try New Foods

  • Make risottos, pilafs and other rice-like dishes with whole grains such as barley, brown rice, bulgur, millet, quinoa or sorghum.

  • Enjoy whole grain salads like tabbouleh.

  • Buy whole grain pasta, or a blend that’s part whole-grain, part white.

  • Try whole grain breads. Kids especially like whole grain pita bread.

  • Look for cereals made with grains like Kamut®, kasha (buckwheat) or spelt.

Experiment with New Recipes

There are also several excellent cookbooks dedicated to whole-grain cooking, with a great many delicious and simple recipes. Or, you can visit the recipe section of this website.