Grain-based salads, served hot or cold and often made with quinoa, rice, millet, barley, or bulgur, provide a variety of textures and a pleasing, nutty contrast to other ingredients in a finished dish.
Brown rice, millet, quinoa, bulgur, and wheat berries all make fantastic pilafs with nutty, complex textures for vegetarian main dish recipes.
Check out the health food section for out of the ordinary whole grains such as quinoa, amaranth, millet, and bulgur.
Whole grains include things like whole wheat, oats, bulgur, brown rice, whole cornmeal, and millet.
Bulgur made from cracked wheat is often added to soups and stews.
Try bulgur, oats, quinoa, barley, wild rice, or wheat berries.
Experience the soft chew of the delicious whole grain farro tossed with a hint of lemon zest and olive oil, or substitute the nutty seeds of quinoa--a grain-like crop from the Andes--for bulgur in the classic tabbouleh recipe.