Whole-Grain Recipes - Cooking Light

Photo: John Autry

Our Best Whole-Grain Recipes

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

Photo: Randy Mayor

Fontina, Olive, and Tomato Pizza with Basil Whole Wheat Crust

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

Photo: John Autry

Curried Chickpea Stew with Brown Rice Pilaf

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

Photo: John Autry

Almost Classic Pork Fried Rice

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

Photo: Randy Mayor

Herbed Bread-Stuffed Tomatoes

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 needs.

View Recipe: Herbed Bread-Stuffed Tomatoes

Photo: Randy Mayor

Whole-Wheat Spaghetti with Arugula

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

Photo: Randy Mayor

Pita Bread Salad

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

Photo: Becky Luigart-Stayner

Vegetarian Bolognese with Whole-Wheat Penne

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

Photo: Becky Luigart-Stayner

Whole Grain and Italian Sausage–Stuffed Cabbage

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

Photo: Andrea Dorsey

Pork and Wild Rice Soup

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

Photo: Howard L. Puckett

Fontina and Parmesan Mushroom Bread Pudding

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 whole grains.

View Recipe: Fontina and Parmesan Mushroom Bread Pudding

Photo: Becky Luigart-Stayner

Whole-Wheat Pasta with Sausage, Leeks, and Fontina

Whole-wheat pasta makes this hearty. The flavors meld and provide just enough of each element in every bite to keep you wanting more.

View Recipe: Whole Wheat Pasta with Sausage, Leeks, and Fontina

Photo: Randy Mayor

Eggplant Parmesan

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

Photo: Becky Luigart-Stayner

Toasted Barley and Berry Granola

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

Photo: Becky Luigart-Stayner

Whole-Wheat Tagliolini with Fresh Cherry Tomato Sauce

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

Photo: Randy Mayor

Overnight Honey-Almond Multigrain Cereal

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 will expand.

View Recipe: Overnight Honey-Almond Multigrain Cereal