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Six Great Grain Recipes to Discover Now

It’s official: we're deep into post-holiday season detox. Eating more whole grains, happily, falls into this lifestyle.

Here are six great winter grain recipes to discover now – and carry with you into the new year.

Celery and Za’atar Tabouli

Photo by James Ransom

Recipe: Celery and Za’atar Tabouli

Run-of-the-mill tabouli has a way of getting water-logged too easily. By replacing the traditional tomato and cucumber with sturdy nuts and crunchy celery, this version has effectively solved that problem. 

Quinoa and Kale Crustless Quiche

Photo by Joseph De Leo

Recipe: Quinoa and Kale Crustless Quiche

Kale and quinoa are a match made in heaven, and it turns out they're even better when you throw some eggs and cheese into the mix. If raw garlic isn't your thing, toss it in with the onions right before they're finished caramelizing -- we enjoyed the mild bite.

Jeweled Millet

Photo by James Ransom

Recipe: Jeweled Millet

Spicy, crunchy chickpeas, nutty almonds and sweet, caramelized onions transform basic millet. If you’re not 100% vegan, eat this with a large spoonful of plain yogurt. 

Freekeh Salad with Fennel and Mint

Photo by James Ransom

Recipe: Freekeh Salad with Fennel and Mint

No need to get freaky with freekeh: just keep it simple. With a few herbs, fennel, and acid, you can transform the grain into something to make over and over. Pack this up for a brown bag lunch and make your colleagues jealous.

Farro Salad with Roasted Mushrooms and Parmesan

Photo by Sarah Shatz

Recipe: Farro Salad with Roasted Mushrooms and Parmesan

The synthesis of flavors between the roasted mushrooms and nutty faro here is spot on. The entire dish is perfumed with Parmesan, which, instead of being grated, had been crumbled into tiny pebbles.  

Quinoa Cookies with Coconut & Chocolate Chunks

Photo by James Ransom

Recipe: Quinoa Cookies with Coconut & Chocolate Chunks

If you are going to have dessert, this is the one to indulge in. Of course we love these cookies because the quinoa makes us feel like we can eat more than one, but even better is the chewy texture and earthy flavor it brings to them. Different from your average chocolate chip, and that's exactly why we love them.

Tell us: What are your favorite ancient grain recipes to make in winter? Share your comments below. 

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meera says …

This is breathtaking! Just reading it I feel gloriously healthy! Am going to make each one, take a picture and send it along with any substituion I did because in India I may not for example get farro but wheat berries are for the asking. Buckwheat groats are another terrific replacement ...this is so good! thank you!

Bee Ring says …

This woman from Virginia is delighted to see collard green recipes. This vegan is even more delighted at your numerous recipes that suit that diet.

Johneen says …

Yummy looking and going to try recipes. Now for my question. I received a solid bar of 100% Cacao and was told I can only use it in recipes but I don't know of any that call for solid Cacao. All I can find is using Cacao powder. Do you have any recipes using the solid bar or can you suggest how I can turn the solid into powdered, or any ideas at all? Thank you for your time in helping me.

n_gober says …

I love all of these. Ilove grains.

Nikki - Community Moderator says …

@JOHNEEN - You can find some great recipes at http://food52.com/recipes/search?q=cacao.

ally says …

this looks amazing