Grains Whole Grains  

[Beans and Lentils] [Rice] [Grits] [Vegetarian] [Bread] [Healthy] [Healthy Grains Recipes] [Wheat Berries] [Millet] [Barley] [Couscous] [Soups] [Reference] [Equipment]
[Part 2 Cooking Whole Grains w/time charts] [Part 3 Recipes for Whole Grains w/links] [Lee's Recipes]

About Whole Grains and Similar Foods

There are many varieties of whole grain and similar foods. Most whole grains are interchangeable in recipes. Because whole grains have bland, neutral flavors they can be used any way you would use pasta or white rice. You can add them to soups, top them with your favorite chili or pasta sauce, or use them to make hearty salads. Grains are also delicious as hot breakfast cereals or in rice-pudding type desserts. Many recipes call for cooked whole grains. Keep a variety of cooked whole grains on hand in your freezer, ready to make healthy "fast food".


Buckwheat groats
Corn, dried
Kasha, whole (buckwheat)
Kashi (mixed grains)
Oat groats, rolled or steel cut oats
Popcorn (air popped)

Rice, black, Japonica
Rice, brown, basmati
Rice, brown, jasmine
Rice, brown, long grain
Rice, brown, medium grain
Rice, brown, short grain
Rice, brown, other varieties
Rice, wild & brown mix

Rye Berries
Wheat Berries, all varieties
Wheat Berries, sprouted
Wild rice
Any other whole grains (seeds)

Couscous, whole wheat
Wheat, cracked
Wheat germ
Whole grain pastas
Whole grain breads
Whole grain cereals

Golden Wheat

Source of List: Good Food by Dr. Gabe and Diana Mirkin

Where to Find Whole Grains

Most larger supermarkets carry wild rice, barley and brown rice. Look for wild rice in the gourmet food section. Whole Foods at Fresh Pond in Cambridge has a very wide selection of whole grains.

How to Store Whole Grains

Uncooked whole grains keep a long time in canisters or other airtight containers. If you plan to store grains for several months, use containers made of glass, metal or hard plastic to avoid insects. They will keep even longer if you store them in your refrigerator or freezer. Cooked whole grains should be refrigerated and will keep about a week in a covered container. If you don't plan to use them up in a few days, put leftovers in portion-size freezer containers or plastic sandwich bags and freeze them. They are ready to serve after a minute or two in the microwave.

Source: Good Food by Dr. Gabe and Diana Mirkin  

created September 22, 2009
last updated March 24, 2012