Christmas Dinner Pre-Orders Now Open!
Whether you’re hosting an intimate dinner or a family feast, we’ve got the turkey and all the trimmings you need to enjoy Christmas with your loved ones. Pre-order by December 20 for pickup on December 22–23.
Whole Grains
Working in whole grains can be delicious and nutritious! Check out our ideas for working whole grains into every meal.
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Quinoa
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EasyQuinoa Tabbouleh
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MediumQuinoa Porridge
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MediumCurried Quinoa and Lentil Salad
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MediumQuinoa Brownie Ice Cream Sandwiches
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Spelt
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MediumAsian Spelt Salad
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EasySpelt and Baby Kale Salad
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EasySpelt and Roasted Brussels Sprouts Salad
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EasySpelt Vegetable Soup
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Barley
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EasyBarley and Corn Salad
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EasyBarley Vegetable Pilaf
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MediumBarley with Brussels Sprouts Leaves
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EasyBreakfast Barley
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Wheat Berries
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EasyPrairie Wheat Berry Salad
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EasyBasil Wheat Berry Salad
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Bulgur
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EasyMediterranean Bulgur Salad
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EasyBeef and Chickpea Soup with Bulgur
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EasyVegetarian Sloppy Joes
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EasyThree Grain White Bean Salad
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Whole Wheat
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MediumPorridge Bread
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EasyButtermilk Multi Grain Pancakes
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MediumWhole Grain No-Knead Bread
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MediumPineapple Nut Loaf
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How to Cook Whole Grains
All whole grains should be rinsed under cold running water before cooking. Whole grains are usually cooked using one of the following methods:
Method 1: Put grain and water in saucepan; bring to a boil. Reduce heat and simmer, covered, until the grains are cooked.
Method 2: Bring water to a boil; stir in grain. Return to a boil, reduce heat and simmer, covered, until grains are cooked.
Grains may be left chewier by cooking less or cooked to a softer texture by cooking longer with more water. Soaking before cooking may reduce cooking time.
| Grain 1 cup | Water | Cooking Method | Simmer Time | Yield | Special Instructions | How to Use |
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Amaranth |
3 cups |
1 |
35 minutes |
3 cups |
Let stand 10 minutes, uncovered, after cooking. |
Cook as breakfast cereal. Add raw to breads and baked goods. Gluten-free. |
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Pot Barley |
3 1/2 cups |
2 |
60 minutes |
3 1/2 - 4 cups |
|
Cook in soups and stews. Add cooked to salads and pilafs or serve as side dish. |
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Buckwheat |
2 cups |
1 |
15 minutes |
3 cups |
|
Cook as breakfast cereal. Add cooked to salads and pilafs. Gluten-free. |
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Kasha |
2 cups |
2 |
20 minutes |
3 cups |
Let stand 10 minutes, uncovered, after cooking. |
Cook as breakfast cereal. Use in ethnic dishes. Gluten-free. |
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Kamut |
4 cups |
1 |
50 - 60 minutes |
3 cups |
|
Cook in soups or as breakfast cereal. Add cooked to salads and pilafs. |
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Millet |
2 cups |
2 |
20 minutes |
4 cups |
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Cooks in soups or as breakfast cereal. Add raw to cookies and cooked to salads and pilafs. Gluten-free. |
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Quinoa |
2 cups |
2 |
15 - 20 minutes |
3 1/2 - 4 cups |
Must be well rinsed before cooking to remove bitter coating. |
Serve cooked as breakfast cereal or side dish, and as a substitute for rice. Most complete protein of any grain. Gluten-free. |
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Spelt |
4 cups |
1 |
55 minutes |
3 cups |
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Add cooked to salads, pilafs, soup and stews. |
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Teff |
4 cups |
2 |
35 minutes |
4 cups |
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Cook as breakfast cereal. Add raw to breads and baked goods. Gluten-free. |
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Wheat Berries |
3 cups |
1 |
50 - 55 minutes |
2 - 2 1/2 cups |
Drain after cooking. |
Cook as breakfast cereal. Add cooked to salads and pilafs. |