Whole Grain Recipes

recipes


Salads and Sides


  • 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.
  • whole grain recipes
    Kathryn Conrad
    Smoky bacon and pleasantly sharp arugula round out this hearty side dish.
  • Elizabeth Luard, 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.
  • Tutti Frutti Rice Salad
    Susan Runkle
    Summer and autumn fruits mix with a sweet but zesty raspberry vinaigrette in this no-fuss brown rice salad.
  • Pear & Walnut Rice Salad with Blue Cheese Vinaigrette and cranberries
    Ellie Mathews
    The sweetness of the pear combines perfectly with a tangy blue cheese vinaigrette in this light but satisfying rice salad.
  • 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.
  • whole grains recipes
    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.
  • Brown Rice Tabbouleh
    USA Rice Federation
    Crisp green onions, juicy cucumbers and tomatos, and just the right amount of mint and lime juice. Make this dish up to one day before a gathering - stir occasionally and the flavors only get better as it sits!
  • 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.
  • Wheat Berry Salad
    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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