Irresistible Whole Grain Recipes

Directions:

• Cut celery into 1/4-inch pieces and roughly chop the parsley. Reserve 1/4 cup of celery leaves and 1/4 cup of parsley leaves for garnish.
• Bring 12 cups water to a boil in a 6-quart saucepan. Stir in rice and return to a boil. Cook, uncovered, for 30 minutes.
• Strain off extra water and return to pan. Cover pan and let rice steam, off the heat, for 10 minutes.
• Transfer rice to a bowl, fluff with a fork, and set aside.
• Wipe saucepan clean and melt butter over medium-high heat.
• Add chopped celery, garlic, and onion. Cook until golden, 10 to 12 minutes. Add stock and cherries. Simmer until liquid is evaporated, 2 to 3 minutes.
• Stir in rice, the chopped parsley, thyme, salt, and pepper, and transfer to a serving platter.
• Grate lemon zest over the top. Garnish with celery and parsley leaves.

Directions:

1. Adjust oven rack to middle position and preheat oven to 375°F. Place grain of choice in a medium saucepan, cover with water by 2 inches, and season heavily with salt. Bring to a boil over medium heat, reduce to a simmer, and cook until tender, 30 to 40 minutes. Strain out water. Cover grain with a lid to keep warm.
2. While grain cooks, toss fennel quarters with 1 tablespoon olive oil and season with salt and pepper. Place on a small, rimmed baking sheet and roast, turning once, until fennel is tender and golden, about 30 minutes. Remove fennel from oven and let cool slightly. Remove core from each quarter and slice thin.
3. Transfer grain to a mixing bowl and add fennel, sliced arugula, olives, and cheese. In a separate bowl, combine remaining olive oil, lemon juice and zest, and mustard. Whisk until smooth. Pour over grain mixture and toss gently. Season to taste with salt and pepper. Serve warm with extra Parmesan cheese.

Directions:

1. Heat oven to 400°F. Peel and seed squash and cut into 1-inch pieces. Heat 2 tablespoons olive oil in a Dutch oven or oven-safe saucepan over medium-high heat. Add squash, onion, 3/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring often, until the onion begins to soften—about 4 to 6 minutes.
2. Add barley to the vegetables and cook for 1 minute, stirring frequently. Add the white wine and cook and cook 1 more minute, continuing to stir. Add the broth and bring to a boil. Cover the pot and then transfer to the oven. Bake 35 to 40 minutes, until barley is tender. Stir in the spinach, Parmesan cheese, and butter. Serve with additional Parmesan.

Directions:

1. Preheat oven to 400°F. Lightly oil a shallow baking dish. Toss beets with a little olive oil. Coat cover, and roast for 25 minutes. Toss zucchini and mushrooms with olive oil and sprinkle with salt and pepper. Add to baking dish and recover. Roast for 10 to 15 minutes more, or until all vegetables are tender. Place baking dish on a wire rack or trivet to cool.
2. While vegetables bake, combine water, quinoa, and a pinch of salt in a medium saucepan. Bring to a boil and reduce heat. Simmer, covered, for 15 minutes or until quinoa is tender. Pour off excess liquid and cool completely.
3. Combine vinegar, 2 tablespoons olive oil, parsley, rosemary, oregano, mustard, and garlic in a sealed jar and shake well. Add the mixture to cooled vegetables and toss to coat. Serve quinoa topped with the roasted vegetables and goat cheese or feta.