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.
Whole-Grain Veggie Burrito Bowl
This is a Tex-Mex riff on the Korean rice dish bibimbap, in which various toppings are arranged over a bed or rice. Here, burrito bowl must-haves such as smoky black beans, fresh pico de gallo, and slaw top brown rice. Take leftovers to go: Spread mashed avocado on a whole-wheat tortilla, add elements from burrito bowl, and roll up.
Cheesy Buckwheat with Kale and Mushrooms
Buckwheat is earthy and pairs well with smoky flavors. It tends to clump when simply boiled in water, so to keep a desirable consistency, beat an egg into the grain to coat each groat, toast in a pan until dry, and then add liquid.
Vanilla Amaranth with Peach Compote
Amaranth cooks up creamy and tender; don’t expect it to fluff. That makes it ideal for a breakfast with fruit, vanilla, and warm spices.
Creamy Gorgonzola Teff with Herb Roasted Tomatoes
Did you know teff is a tiny grain that cooks in just 20 minutes? It’s porridgy, like polenta, with a deep, toasty flavor, and can be enjoyed sweet for breakfast or savory with dinner, like in this tasty dish.
Sorghum with Summer Corn, Tomatoes, and Tarragon
Sorghum is mild and slightly sweet, like a chewier version of Israeli couscous when cooked. It needs at least an hour to simmer, so consider making it in batches and freeze for later.
Toasted Millet with Cilantro Vinaigrette
Millet is fast, easy-to-make and has a nice fluffy texture. Its corn-forward flavor makes it perfect for spicy, highly seasoned recipes, and it works great as a pilaf.
Zucchini-Farro Cakes with Herbed Goat Cheese and Slow-Roasted Tomatoes
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Use whole-wheat panko in this recipe. The regular version didn't hold up and became soggy in a taste test.
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.
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.
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.