Soups and Starters
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This refreshing summer soup mixes two great Latino flavors: avocadoes and quinoa. -
A very traditional chicken soup, made heartier with brown rice. Lime juice and lime slices add an unexpected zip. -
The origins of pho have been debated for years with China and France boasting influence over this versatile Vietnamese dish. A fragrant vegetable stock poaches fish, cooks vibrant Chinese vegetables and five-spice tofu, and warms buckwheat noodles. -
Cannellini beans are especially pleasing to the palate in the company of fresh herbs, and amaranth is a wonderful whole grain thickener that makes this hale-and-hearty soup plenty filling enough to be a main dish. For a super-thick and creamy soup, puree all of the soup rather than leaving half of the beans whole. -
A beautiful brown and wild-rice blend of grains, a vegetable seasoning packet and whole grain pasta shells make a healthful, vegetable potage. -
This soup was a big hit at the Whole Grains Council's 2011 conference in Portland, Oregon. The creative chef there cooked everything together, then separated the broth from the vegetables, beans and farro. We had the fun of adding hot broth to our cup o' goodies – a great alternative to having lukewarm soup with mushy contents. -
You can substitute other fish for the clams, mussels, and crabs to make this delicious stew uniquely your own. -
This classic Italian soup is ideal for a cold winter day. Although the fennel adds great flavor, just leave it out if you can't easily find it in your local grocery, and simply add herbs of your own choice, such as rosemary or basil. -
This thick soup is hearty enough to serve as a vegetarian entrée, accompanied by a tossed salad and perhaps a bowl of popcorn--a standard soup garnish used by Ecuadorians that delights children of all ages. -
Whether your taste in salsa runs medium or hot, these little brown rice appetizers are sure to please! -
This recipe combines rice, garlic, and mushrooms into a warm and filling soup that's perfect for crisp fall nights. -
This thick and hearty soup will warm the body and restore the spirit on even the coldest and dreariest of winter days. A great way to try triticale berries. -
Designed especially for vegetarians! Bright orange lentils and bulgur (wheat kernels that have been steamed, dried, and cracked), along with the seasoning packet, makes this a pretty-as-a-sunset golden stew. -
This dish is an easy but very sophisticated appetizer for your next party, made extra-special with top-quality wild rice. -
This soup has a mild curry taste enhanced with orange and a hint of sweetness from the maple syrup. Walnuts add a bit of crunch. -
If you can find whole grain alphabet pasta (or simply use your favorite whole grain pasta) so much the better. Either way, this soup gets a great whole grain boost from the oats in the turkey meatballs. A great soup for kids. -
Luscious whole grain wheat berries and a large red santaka chili pepper, along with a sensational seasoning packet, make this a hearty, full flavored chili. The wheat berries retain a juicy texture that our tasters love! -
The taste of Thailand, but with the unexpected use of whole grain spelt instead of rice. Adjust the amount of curry paste to match your palate. -
A savory combination of grain, hominy, tomatoes and spices topped with cilantro, cheddar, sour cream and lime. -
Crisp on the outside and tender on the inside, these little patties will quickly become a favorite. Serve them as an appetizer or for lunch over a bed of baby greens, they are even better with a tangy sauce like a Red Pepper or Lemon Aioli. -
The combination of onions and wild rice will leave your taste buds wanting more. Wild rice's texture complements the onions perfectly.
