We all know whole grains are good for us, but we’ve collected the best whole-grain recipes to make them a regular part of your cooking routine.
The fiber and nutrients associated with whole grains make them an essential part of a healthy diet, but it’s often difficult
to work them into your everyday cooking. This collection of recipes uses whole grains—from brown rice to whole-wheat pasta—in
a delicious variety of ways. Sometimes a dish can revolve around the grain, as in this Whole-Wheat Pasta with Edamame, Arugula,
and Herbs. Other times we suggest a small substitution, like whole-wheat breadcrumbs in place of regular white breadcrumbs.
Every little bit counts towards your goal of eating more whole foods.
View Recipe: Whole-Wheat Pasta with Edamame, Arugula, and Herbs
This is a sauceless pizza. The whole wheat and basil base is an earthy foil for the creamy cheese, tangy olives, and tomatoes.
View Recipe: Fontina, Olive, and Tomato Pizza with Basil Whole Wheat Crust
This curry hails from the Indian region of Punjab. The cardamom pods puff up to almost twice their size and float to the top,
so they're easy to find and discard before serving. In just one serving, you pack in lots of whole-grains and close to 10
grams of fiber, thanks to brown rice, chickpeas, tomatoes, and plenty of onion.
View Recipe: Curried Chickpea Stew with Brown Rice Pilaf
Our (almost) classic recipe dishes up whole grains in a delicious way. Lots of fresh veggies paired with traditional Asian
flavors make this a scrumptious one-dish meal.
View Recipe: Almost Classic Pork Fried Rice
Look for "100 percent whole wheat" or "100 percent whole grain" on the label. The bread and tomatoes in this recipe supply
about 20 percent of the day's fiber, while the touch of sharp Parmesan boosts a serving to provide 10 percent of daily calcium
View Recipe: Herbed Bread-Stuffed Tomatoes
As they mature in the summer's heat, arugula leaves get hot and spicy as well as plentiful and cheap. Even when cooked, they
have an assertive personality, a good match for the whole-wheat spaghetti.
View Recipe: Whole-Wheat Spaghetti with Arugula
It takes just two pita rounds to make this salad, a variation on Italian panzanella. Toasting the pitas with the Middle Eastern
spice mix known as za'atar enhances the nutty whole-grain flavor.
View Recipe: Pita Bread Salad
The Parmigiano-Reggiano rind simmers with the sauce, infusing it with deep, savory umami taste. Whole-wheat penne infuses
a classic Italian recipe with whole-grain flavor and nutrients.
View Recipe: Vegetarian Bolognese with Whole-Wheat Penne
Steaming the cabbage leaves before filling them makes them pliable enough to roll up. Bulgar is the magic whole-grain ingredient
in these wraps, nestled atop a bed of savory tomato sauce.
View Recipe: Whole Grain and Italian Sausage–Stuffed Cabbage
This recipe recieved top ratings from readers and with all the bold, fresh flavors it is easy to see why. The whole-grains
found in brown and wild rice make this a well-rounded meal.
View Recipe: Pork and Wild Rice Soup
This brunch dish is also hearty enough to serve at dinner with a green salad. Choose 100 percent whole-wheat or 100 percent
whole-grain bread (not "made with whole wheat") to ensure you'll reap the benefits of the fiber and phytonutrients found in
View Recipe: Fontina and Parmesan Mushroom Bread Pudding
Whole-wheat pasta makes this hearty. The flavors meld and provide just enough of each element in every bite to keep you wanting
View Recipe: Whole Wheat Pasta with Sausage, Leeks, and Fontina
Use whole-wheat panko in this recipe. The regular version didn't hold up and became soggy in a taste test.
View Recipe: Eggplant Parmesan
While rolled barley flakes look nearly identical to rolled oats, they pack more fiber. Look for them in whole-food shops or
supermarket bulk food bins. Serve over plain low-fat yogurt.
View Recipe: Toasted Barley and Berry Granola
The nutty, slightly sweet flavor of whole-wheat flour is a tasty addition to a basic pasta recipe. Look for the smallest sweet
tomatoes you can find for this simple sauce. Substitute grated orange rind for the lemon, if you prefer.
View Recipe: Whole Wheat Tagliolini with Fresh Cherry Tomato Sauce
Steel-cut oats and barley soak up water overnight so they're ready to go in the morning. Use a big bowl because the grains
View Recipe: Overnight Honey-Almond Multigrain Cereal
Go ahead and make a double batch: These whole-grain zucchini cakes are delicious as leftovers. For a more time-friendly topper,
use fresh grape tomatoes, halved and sprinkled with salt and pepper.
View Recipe: Zucchini-Farro Cakes with Herbed Goat Cheese and Slow-Roasted Tomatoes