Get Your Whole Grains On! - NOURISH Network

Amaranth "Polenta" with Goat Cheese

Amaranth is a gluten-free grain with a gelatinous quality that makes it a good substitute for polenta in this simple, 5-ingredient side dish.
Lamb Tagine with Preserved Lemon, Dates and Bulgur

Whole-grain bulgur stands in for traditional couscous in our version of a classic North African dish.
Cuban-Style Millet con Pollo

Our whole grain update of the classic Latin chicken casserole substitutes millet for traditional rice.
Curry Quinoa Cakes

These crispy little cakes are a favorite at NOURISH Network. They’re a a terrific appetizer or light supper paired with a green salad.
Pumpkin Spice Oatmeal with Toasted Pecans

Infused with pumpkin and redolent with warm spices, this oatmeal is a fall favorite in the NOURISH kitchens.
Wheat Berry Salad with Middle Eastern Spices, Grilled Tomato & Eggplant

Hearty wheat berries pair beautifully with smoky grilled tomatoes and eggplant for the perfect send-off for the summer grilling season.
Mushroom "Farroto" with Roasted Butternut Squash & Shallots

Farro is an ancient strain of emmer wheat with a hearty flavor that pairs beautifully with winter squash.

To say we love whole grains at NOURISH Network is an understatement! Lia has touted their benefits–for your health, for your taste buds–for years and she has made converts of the whole staff. In fact, winning us over to whole grains may well be one of Lia’s early successes as a NOURISH Evangelist. Not only do we relish the range of of hearty flavors and textures offered by whole grains. In fact, we now prefer them to their refined cousins and our kitchens are stocked with a variety of whole grains for meals from breakfast to dinner and snacks in between.

But if you’re new to whole grains, figuring out what to do with them can be confusing. (What the heck is millet, anyway? Keen-WHAT?) If you’re not sure exactly what a whole grain is, start with Lia’s Gotta Get Your Grains primer. Then dive into our “Get a New Grain” series to discover a world of whole-grain options beyond whole-wheat bread and pasta:

Amaranth. This teeny, tiny little “pseudo-grain” is packed with fiber and protein, and it’s gluten free. Its delightful, pudding-like texture makes it a luscious side dish or dessert. Learn more about amaranth>
Bulgur. If you need a quick-cooking whole grain for busy nights, this is it. Find out why bulgur has been a go-to grain for centuries>
Farro. Hearty farro is one of the so-called “ancient grains” that has recently been rediscovered by modern cooks. Here’s how to use farro in your kitchen>
Millet. If you’re unfamiliar with this gluten-free grain’s butter-yellow beads, you should get better acquainted. Find out why quick-cooking millet is one of Lia’s all-time favorite grains>
Oats. This may be one of the most familiar, best-loved whole grains in America. But do you know the difference between steel-cut oats and old-fashioned rolled oats? Here’s the whole scoop on oats>
Quinoa. You’ve probably heard about quinoa at some point by now—in a magazine, by a chef on a show. But does it live up to the hype? In a word: Yes. Discover more secrets about gluten-free quinoa>
Wheat berries. These may be the ultimate whole grain because, well, wheat berries are actually whole wheat kernels. Learn what you can do with wheat berries>

And if you think whole grains take too long to cook, think again. Here are 5 whole grains you can have on the table in less than 20 minutes>