Whole Grains Recipes

In keeping with our theme of whole grains, I thought I’d provide you with a few recipes today so you can start slowly incorporating them into your diet (if you haven’t already). These are recipes I have found online, just to show you how easy it is to locate healthly recipes. The http://about.com website has so many wonderful selections, you’ll find it a great place to find the recipes you need for your new, healthy eating habits. I hope you find these recipes useful as well as delicious!

Flax Seed Bread

Prep Time: 15 minutes

Cook Time: 20 minutes


  • 2 cups flax seed meal
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1-2 Tablespoons sugar equivalent from artificial sweetener
  • 5 beaten eggs
  • 1/2 cup water
  • 1/3 cup oil


Preheat oven to 350 F. Prepare pan (a 10X15 pan or cookie sheet with sides works best) with oiled parchment paper or a silicone mat.

1) Mix dry ingredients well — a whisk works well.

2) Add wet to dry, and combine well. Make sure there aren’t obvious strings of egg white hanging out in the batter.

3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it’s easy to spread.)

4) Pour batter onto pan. Because it’s going to tend to mound in the middle, you’ll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).

5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.

6) Cool and cut into whatever size slices you want. You don’t need a sharp knife; I usually just cut it with a spatula.

Nutritional Information: Each of 12 servings has less than a gram of effective carbohydrate (.7 grams to be exact) plus 5 grams fiber, 6 grams protein, and 185 calories.

Apple Cinnamon Breakfast Couscous

Whole grain couscous flavored with fruit and cinnamon makes for a healthy whole grain vegetarian breakfast suitable for kids as well as adults! For a vegan version, use a vegan margarine instead of butter. Breakfast couscous recipe courtesy the Wheat Foods Council.


  • 1 16 ounce can apples or pears, divided
  • water
  • 1 tbsp butter
  • 1 10 ounce package couscous (7/8 cup)
  • 3 tbsp sugar
  • 1/2 tsp cinnamon, or to tste


1) Drain fruit, reserving juice. Pour juice into measuring cup and add water to equal 2 cups. Prepare couscous according to package directions using the fruit juice and butter.

2) Dice fruit; add to couscous.

3) Combine sugar and cinnamon and mix with couscous. Place in serving bowl and sprinkle with additional cinnamon, if desired. Serve at room temperature or chilled.

Makes 6 servings of apple cinnamon couscous.

Calories per serving: 271
Nutrition: Each serving provides approximately: 271 calories; 6 g protein; 56 g carbohydrates; 3 g fiber; 2 g fat (1 g saturated); 5 mg cholesterol; 0 mcg folate; 1 mg iron; 22 mg sodium.

Moong Daal Halwa (ok, not a diet food…but we can all enjoy a treat once in awhile!)

This rich, delicious dessert has an unusual main ingredient, normally associated with savory dishes – lentils. You’d never believe it when you eat it though! Serve Moong Daal Halwa warm with a scoop of vanilla icecream and you’ll get many requests for seconds.


  • 2 cups Moong Daal (split yellow lentils)
  • 2 cups ghee
  • 1 cup sugar
  • 2 cups water
  • 6 pods green cardamom split
  • 1 cup khoya (see recipe below)
  • 1 cup finely chopped mixed dried fruits of your choice


1) Wash thoroughly and soak the moong daal in water plenty of water, overnight.

2) The next morning, grind to a smooth paste in a food processor. Do not add any water while grinding.

3) Prepare a sugar syrup of one-thread consistency (here’s how you do it). When done, turn off the fire and add the split cardamom pods to the syrup. Cover and keep aside for later.

4) Heat the ghee/ clarified butter (recipe here) in a heavy-bottomed (preferably non-stick) pan on a medium flame till warm.

5) Add the moong daal paste to this ghee and stir to mix. Cook the moong daal, stirring frequently till it begins to turn golden and release its aroma. Another sign of doneness to watch for is, the separation of the ghee from the moong daal.

6) Add the khoya (recipe here) and mix well. Cook for another 2-3 minutes.

7) Now add the sugar syrup (remove cardamom pods before adding) and mix to blend.

8) Cook on a medium flame for 5-7 minutes, stirring frequently.

9) Add the dried fruits and cook for another 2 minutes. Turn off the fire.

10 ) Garnish with chopped nuts and serve. You can also add a dollop of vanilla icecream if desired.

Easy Barley and Mushroom Pilaf Recipe


  • 1/2 cup fresh sliced mushrooms
  • 2 tsp olive oil
  • 1 cup pearl barley
  • 3 cups vegetable broth
  • 2 tbsp chopped green onions (scallions)
  • 1/4 tsp crushed dried rosemary
  • 2 tbsp grated fresh Parmesan cheese


1) Heat olive oil in saucepan; add mushrooms and sautee until limp. Add barley, vegetable or chicken broth, green onion and rosemary. Bring to a boil.

2) Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Sprinkle Parmesan cheese over barley pilaf and serve.

Makes 4 servings of barley pilaf.

Per serving: 242 calories, 7g protein, 7g fat, 40g carbohydrate, 4mg cholesterol, 11g fiber, 790mg sodium.

Garlic Quinoa with Parmesan Cheese

This is an easy vegetarian recipe for whole grain quinoa flavored with garlic and Parmesan cheese. Although this is a very basic recipe, you can vary it by adding some fried tofu or whatever veggies you happen to have on hand.


  • 2 tbsp butter
  • 1 small yellow onion, diced small
  • 3-4 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 cup uncooked quinoa
  • 1/4 tsp salt, or to taste
  • 1/4 cup Parmesan cheese


1) In a medium sized pan, sautee the onion and garlic in butter or olive oil over medium-high heat for 3-5 minutes, until onions are just soft. Reduce heat to medium low.

2) Add the vegetable broth and quinoa. Cover, and allow to simmer until liquid is mostly absorbed and quinoa is cooked, about fifteen minutes.

3) Remove from heat, and gently mix quinoa to distribute any excess moisture. Season with salt to taste, and top with Parmesan cheese, or, for a vegan version, mix in nutritional yeast instead of the cheese.

I hope you try these recipes, and discover how easy it is to incorporate whole grains and other healthy choices into your meal plans.

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