16 ways with whole grains
Bring hearty flavor and texture to salads, pastas, soups, and more, along with a boost to your health
In our favorite new weeknight meal, kasha and a poached egg rev up greens and smoky pork. The recipe comes from Sandy Sonnenfelt, prepared-foods director at Market Hall Foods and its flagship store, The Pasta Shop in Oakland.
Recipe: Kasha with Kale and Pancetta
Imagine a classic Asian-style rice bowl, but with a risotto-like blend of millet and amaranth as the base. At Vital Root in Denver, chef-owner Justin Cucci tops the grains with loads of vegetables and tofu, then drizzles on a silky tahini sauce.
Recipe: Millet Amaranth Buddha Bowls
Kris Tominaga serves this dramatic salad at Cadet restaurant in Santa Monica. Wild rice and black quinoa (the quinoa fried until crunchy) form a backdrop for colorful greens and salmon. In winter, frozen sockeye salmon is an excellent choice.
We love the play of savory-sweet flavors and big textures in this hearty winter salad from Rocky Maselli of A16 Rockridge in Oakland—and also his foolproof technique for cooking farro.
We adapted this recipe from a forthcoming book on vegetables (Artisan, 2017) by Joshua McFadden, chef and vegetable whisperer at Ava Gene’s in Portland. Creating fluffy ribbons of collard greens is easy when you roll the leaves and slice them crosswise.
Recipe: Farro Dolmas Salad
Recipe: Nutted Brown Rice Pilaf
Recipe: Hearty Whole-Grain Pancakes
Recipe: Coconut Brown Rice Pudding