grain

The secret to great polenta is to use the right ratio of liquid to cornmeal.

Smooth and Creamy Polenta Recipe

(5 ounces; 140 grams) medium or coarse cornmeal/polenta (see note)

Kosher salt

(1 ounce; 30 grams) unsalted butter or extra-virgin olive oil

If Using the Presoaking Method: Combine water with cornmeal in a large mixing bowl and let stand, covered, at room temperature overnight. When ready to cook, scrape soaked cornmeal and water into a large saucier or saucepan and set over high heat. Continue with step 3.

If Using the Standard Method: Add water, milk, or stock to a large saucier or saucepan and set over high heat. Sprinkle in cornmeal while whisking (water does not have to be boiling).

Bring to a boil, stirring frequently. Let boil, stirring frequently, until polenta thickens enough that it starts to spit. Lower heat immediately to prevent spitting and continue to cook, stirring frequently with a spoon or silicone spatula and scraping bottom to prevent scorching, until polenta becomes thick and pulls away from side of saucepan, about 30 minutes for presoaked cornmeal and 50 minutes for dry cornmeal. Season with salt.

Stir in butter or olive oil, using either a spoon, a silicone spatula, or a whisk. If polenta forms lumps, beat vigorously with a stiff whisk to remove. If polenta becomes too firm or begins to set, add a small amount of water, stock, or milk and beat in with a whisk until liquid is fully incorporated and no lumps remain.

Serve right away with accompaniment of your choice, or scrape into a vessel and chill until set, then cut into pieces for grilling, searing, or frying.

A classic beef barley soup is a wintertime staple, but it takes a while to cook...unless you use a pressure cooker. This recipe takes advantage of the higher temperatures of a pressure cooker to get a deeply flavorful beef barley soup on the table in about an hour from start to finish.

Pressure Cooker Beef Barley Soup Recipe

salt and black pepper

(30 milliliters) canola oil, divided

large carrots (15 ounces; 400

onions

celery

garlic

(235 milliliters) dry white wine

(2L) homemade

thyme

bay leaf

pearled barley (7 ounces; 200 grams)

(3 milliliters) Asian fish sauce, optional

(225 grams) frozen sweet peas

Season beef with salt and pepper. In a pressure cooker, heat 1 tablespoon (15ml) oil over high heat until lightly smoking. Working in batches if necessary, add beef and cook, turning occasionally, until well browned on all sides, about 5 minutes per side. Transfer to a large platter.

Add diced carrot, diced onion, and diced celery to pressure cooker and cook, stirring and scraping up any browned bits from the bottom, until lightly browned, about 6 minutes. Scrape vegetables into a heatproof bowl and set aside.

Add remaining 1 tablespoon (15ml) oil to pressure cooker and heat over medium-high heat until shimmering. Add remaining whole carrot, halved onion, and whole celery rib, along with garlic, and cook, stirring occasionally, until browned in spots, about 4 minutes. Add wine to pot and cook, scraping up any browned bits from bottom of pot, until wine comes to a simmer and alcohol smell cooks off, about 4 minutes.

Add stock, thyme, bay leaf, reserved beef and any accumulated juices, and barley to pressure cooker; the liquid should just cover all the other ingredients. Close cooker, bring to high pressure, and cook for 30 minutes. Release pressure using pressure release valve. 

Remove beef, discard bones (they should fall right out), and cut meat into bite-size chunks. Return to pot. Discard thyme sprigs, large vegetable chunks and garlic cloves, and bay leaf. Stir in reserved diced vegetables and fish sauce, if using. Season with salt and pepper. Stir in peas and cook until just warmed through. Serve.

Grain salads are forgiving and flexible, and nutty spelt takes well to all kinds of vegetables like fennel, arugula, or carrots. Here, quick-marinated mushrooms, leeks, and cucumbers combine for a refreshing, flavorful salad.

Whole-Grain Spelt Salad With Leeks And Marinated Mushrooms Recipe

cremini mushrooms, diced

large (12-ounce) leek, diced

garlic,

picked thyme leaves, minced

whole-grain spelt (from about 24 ounces dry)

Persian

parsley

chives

Espelette pepper powder,

Whole-Grain Spelt Salad With Leeks and Marinated Mushrooms Recipe

In a large skillet, heat 3 tablespoons oil over medium-high heat until shimmering. Add mushrooms and cook, stirring, until tender and their water has evaporated, about 5 minutes. Add leek, garlic, and thyme, season with salt and pepper, and cook until leak is tender, about 4 minutes. Transfer to large bowl and stir in 1/4 cup cider vinegar. Let stand 15 minutes.

In a large bowl, stir together spelt, cucumbers, and mushroom-leek mixture. Stir in remaining 6 tablespoons olive oil, 2 tablespoons cider vinegar, parley, and chives, and season with salt and pepper. Spoon salad into bowls and sprinkle with espelette pepper, if using.

This beef barley soup tastes intensely beefy, with tender chunks of beef, plump pearls of barley, and tender, perfectly cooked vegetables.

Beef Barley Soup Recipe

(15 milliliters) canola oil

carrots (10 ounces; 280 grams), diced

yellow onion (12 ounces; 340 grams), diced

(3L) homemade

(3 milliliters) Asian fish sauce (optional)

parsley,

Season beef with salt and pepper. In a large pot or Dutch oven, heat oil over high heat until lightly smoking. Working in batches if necessary, add beef and cook, turning occasionally, until well browned on all sides, about 5 minutes per side. Transfer to a large platter.

Add carrot, onion, celery, and garlic to pot and cook, stirring and scraping up any browned bits from the bottom, until lightly browned, about 6 minutes. Scrape vegetables into a heatproof bowl and set aside. Add stock to pot, return to heat, and scrape up any browned bits from bottom of pot.

Meanwhile, cut beef into chunks and add to pot, along with reserved bones, if using, and herb sachet. Bring to a simmer, then reduce heat to maintain a low simmer and cook until beef is tender, 1 to 2 hours; skim any foam that rises to the top.

Discard bones and herb sachet. Add barley, reserved vegetables, and fish sauce, if using, and simmer until barley and vegetables are tender, about 30 minutes. Season with salt and pepper. If soup is too dry, top up with water to achieve desired consistency. Serve, garnishing with parsley.

Ditch the carb options and choose a healthy combination of grains and greens—and, of course, an egg—with this colorful and tasty breakfast recipe.

Stir-Fried Farro With Garlicky Kale And Poached Egg Recipe

farro (300 grams; 10 ounces)

extra-virgin olive oil

shallots

garlic, minced

red wine vinegar (30 milliliters)

eggs,

Parmigiano-Reggiano cheese, for shaving (optional)

Chili sauce,

Stir-Fried Farro With Garlicky Kale and Poached Egg Recipe

Bring a large pot of salted water to a boil and add farro. Lower heat and simmer until farro is tender but not mushy, about 20 minutes (different brands of farro can have significantly different cooking times, so start checking at 20 minutes, but be prepared to simmer longer). Drain and set aside.

Heat the oil in a large skillet over medium heat. Add shallots and cook until softened, about 4 minutes. Add garlic and cook 30 seconds longer. Add kale and cook, tossing, until wilted, about 4 minutes. Add farro and vinegar and toss until farro is warmed through. Season with salt and pepper.

Divide kale and grains into 4 bowls. Top each with an egg, seasoning with salt and pepper. Garnish with shaved Parmesan, if using. Serve, passing chili sauce at the table, if desired. 

The starting point for these indulgent cinnamon rolls is our two-ingredient dough, which we enrich with an egg, some vanilla extract, and a little powdered sugar. It comes together much faster than a yeast dough, which is typically used for cinnamon rolls—so that you can have these on the table within an hour. The texture is a little heartier than yeast-dough cinnamon rolls, somewhere between a dinner roll and a biscuit. Use patience when making the glaze and resist the temptation to add water or milk; keep stirring, and it will loosen to the perfect texture for drizzling.

Easy cinnamon rolls

cup(s) White self-rising flour

1.625 cup(s) Plain fat free Greek yogurt divided

1.083 Tbsp Vanilla extract divided

Egg(s)

0.25 cup(s) Packed brown sugar

Tbsp Ground cinnamon

spray(s) Cooking spray

Image of Easy cinnamon rolls

Preheat oven to 350°F. Combine flour and 2 Tbsp powdered sugar in a large bowl. Whisk together 1½ cups yogurt, 1 Tbsp vanilla, and egg in a medium bowl. Add yogurt mixture to flour mixture; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky.

Place a large piece of parchment paper on a work surface and sprinkle with a little flour. Place dough on parchment paper, and roll into a 12 x 9–inch rectangle. Sprinkle evenly with brown sugar and cinnamon, all the way to the edges. Starting with a long edge, roll up dough tightly (use parchment paper to help roll up dough) to form a 12-inch-long roll. Cut roll into 12 (1-inch) slices. Arrange dough slices in an 11 x 7–inch baking dish coated with cooking spray. Bake until lightly browned, 22 to 25 minutes. Let stand 10 minutes before topping with glaze.

Combine remaining ½ cup powdered sugar, remaining 2 Tbsp yogurt, and remaining ¼ tsp vanilla, stirring until smooth. Drizzle glaze over cinnamon rolls. Serve warm.

Ready-to-eat pouches of grain mean you can have a healthy lunch in minutes. Mix with veg and sustainable tuna

Spicy tuna quinoa salad

onion

pepper

olive oil

red chilli

pouch ready-to-eat quinoa

cherry tomato

black olives

jar albacore tuna

Fry the onion and peppers in the oil until soft. Add the chilli and cool slightly.

Mix the quinoa, onion mixture, cherry tomatoes, olives and tuna together. Divide between 4 plates, pour over a little of the oil from the tuna jar, season and serve.

Capture the essence of your favorite campfire treat in this quick snack that offers whole-grain goodness. Warm popcorn is tossed with a combination of powdered sugar and cocoa powder for a sweet chocolaty hit, and then combined with mini marshmallows and chocolate graham cracker pieces to complete the effect. We like the extra bit of richness you get from chocolate graham crackers, but you could use regular grahams if that’s what you have on hand.

S'mores Popcorn

Tbsp, unpopped Yellow popcorn kernels

tsp Powdered sugar (confectioner's)

Unsweetened cocoa powder

item(s) Mini marshmallows

square(s) Chocolate graham cracker(s)

Image of S'mores Popcorn

Cook the popcorn in a WW 2-Piece Silicone Microwave Popcorn Popper as directed on the package. Or place the popcorn in a paper bag, or on a large piece of parchment paper. Fold over the edge of the bag to close, or fold edges of parchment to seal in popcorn. Microwave on High until the popping stops, 2 ½ to 3 minutes. Remove popcorn from microwave and uncover popper, or open bag or pouch to allow steam to escape.

Place the popcorn in a medium bowl. Coat the popcorn with cooking spray, tossing to coat all pieces. Place the sugar and cocoa in a fine sieve or strainer and shake to dust the mixture over the popcorn; toss gently to coat. Stir in marshmallows and graham cracker pieces.

This speedy salad will keep in the fridge for a few days - a great healthy lunch or snack to have on hand

Herby celery & bulgur salad

bulgur wheat

dessert apple

lemon

hazelnuts

pomegranate seeds

mint

tarragon

Put the bulgur wheat in a large bowl and just cover with boiling water. Cover the bowl with cling film and leave for 30 mins to absorb all the water.

Meanwhile, separate the sticks of celery and set the leaves aside. Very finely slice the celery and roughly chop the leaves. Cut the apple into fine matchsticks and toss in a little lemon juice. In a bowl, mix the remaining lemon juice with the oil and some seasoning to make a dressing.

Gently fluff up the bulgur with a fork. Mix the sliced celery and apple through the bulgur, followed by the nuts, chilli, pomegranate seeds and herbs. Drizzle over the dressing and toss everything together gently. Scatter with the celery leaves and serve.

This filling vegetarian quinoa recipe gets a gorgeous golden glow from turmeric.

Spiced quinoa pilaf with corn and broccoli

brown onion, finely chopped

garlic clove, crushed

tsp finely grated fresh ginger

tsp cumin

tsp coriander

turmeric

(1 cup) quinoa, rinsed, drained

water

broccoli,

corncobs,

Olive oil spray

coriander

Low-fat natural yoghurt, to serve

When it comes to a quick, satisfying breakfast, it is hard to beat overnight oats. Here, almond milk and chocolate peanut butter powder join forces for a rich, nutty breakfast cereal. We suggest topping it with banana slices, but you could use just about any kind of fresh fruit you have on hand.

Chocolate Peanut Butter–Banana Overnight Oats

Banana(s)

0.333 cup(s) Uncooked old fashioned oats

0.5 cup(s) Unsweetened chocolate almond milk

Tbsp PB2 Performance Peanut protein with Dutch cocoa plant powder

pinch(es) Table salt

Image of Chocolate Peanut Butter–Banana Overnight Oats

Mash half of banana in a medium jar or large glass; chop other banana half and add to jar with remaining ingredients. Stir, cover and refrigerate overnight; serve (garnished with fresh banana, optional).

A little bit of marshmallow creme is melted until smooth and gooey, then tossed with air-popped popcorn to create a light candy-like coating. Powdered peanut butter is then sprinkled on to give this whole-grain snack a sweet, nutty, absolutely delicious flavor. Look for marshmallow creme at a natural-foods store so you that it has fewer (or no) artificial flavors or additives. Air popping the popcorn is easy to do in a paper bag—or, if you don’t have one on hand, you can make a parchment paper pouch (similar to the way you’d make an en papillote parcel).

Sweet peanut butter popcorn

Tbsp Store-bought marshmallow creme

peanut butter

Image of Sweet peanut butter popcorn

Cook popcorn in a WW 2-Piece Silicone Microwave Popcorn Popper as directed on package. Or place popcorn in a paper bag, or on a large piece of parchment paper. Fold over edge of the bag to close, or fold edges of parchment to seal in popcorn. Microwave on High until popping stops, 2½ to 3 minutes. Remove popcorn from microwave and open bag or pouch to allow steam to escape.

Spoon marshmallow creme into a medium microwave-safe bowl. Microwave on High until puffy and melted, about 45 seconds. Immediately add popcorn to bowl and toss well to coat. Sprinkle with powdered peanut butter and toss to coat.

Think of these cookies as miniature chewy granola bars. They have a hearty texture from the oats, are not too sweet, and come loaded with dried fruit. We cook the oats first in a dry skillet before mixing up the cookies to give them a toasty, nutty flavor. Canned pumpkin and mashed banana add moisture and help us keep added sugar to a minimum. In fact, the only added sugar comes from the dried cranberries.

Pumpkin-Oat-Banana Cookies with Cranberries

cup(s) Uncooked old fashioned oats

tsp Pumpkin pie spice

0.5 tsp Table salt

cup(s) Pumpkin puree

Vanilla extract

Banana(s) ripe, mashed

0.5 cup(s) Reduced sugar cranberries

Image of Pumpkin-Oat-Banana Cookies with Cranberries

Preheat the oven to 350°F with one oven rack in the upper third of the oven and another rack in the lower third. Line 2 sheet pans with parchment paper.

Heat a medium skillet over medium-high heat. Add the oats to the pan; cook, shaking the pan frequently, until the oats are lightly browned and toasty-fragrant, 2 to 3 minutes. Pour the oats into a medium bowl; stir in the pumpkin pie spice and salt.

In another medium bowl, whisk together the pumpkin, vanilla, bananas, and egg. Add the oats mixture and cranberries; stir until well combined.

Drop the dough onto the prepared pans, about 1 ½ tablespoons per cookie. Bake the cookies at 350°F until lightly browned and set, about 20 minutes, rotating the pans halfway through.

We loosely modeled these breakfast bombs after hot chocolate bombs—those balls of chocolate that are filled with cocoa mix and marshmallows. The idea is that you make a batch of these to have on hand for the week, and pop one into a bowl of milk for cold cereal or crumble one over a bed of yogurt. They’re pre-portioned (½ cup per bomb) and hold up well for up to 5 days in an airtight container. The key to the crunchy granola texture is to first crisp up the oats and almonds before shaping into pucks. Be sure to use only egg whites; yolks tend to make the mixture soggy.

Cranberry-Almond Granola "Bombs"

Tbsp Maple syrup divided

Tbsp Canola oil

0.25 tsp Table salt

cardamom

Egg white(s) divided

0.5 cup(s) Sliced almonds

cup(s) Reduced sugar cranberries

Image of Cranberry-Almond Granola "Bombs"

Preheat the oven to 325°F. Line a large sheet pan with parchment paper. In a large bowl, whisk together 2 tbsp syrup, oil, salt, cardamom (if using), and 2 egg whites. Add the oats and almonds and stir until evenly coated. Spread the mixture onto the prepared pan in an even layer. Bake at 325°F until crisp, 25 to 30 minutes, stirring every 7 to 8 minutes. Remove from the pan and cool to room temperature, about 15 minutes.

Reduce the oven temperature to 300°F. Coat a 12-cup muffin pan with cooking spray. In the large bowl, whisk together the remaining 2 tbsp syrup and 2 egg whites. Add the cooled oats mixture and cranberries; toss well until the mixture is evenly coated. Scoop the mixture by ½ cupfuls into the prepared muffin pan; press down firmly into the pan using the bottom of the measuring cup. Bake at 300°F until lightly browned and firm, 30 minutes. Cool completely in the pan. Store in an airtight container for up to 5 days.

In this tropics-inspired dish, coconut water infuses subtle flavor into the oatmeal. Each serving is topped with juicy fresh pineapple pieces and crisp coconut chips. Chia seeds, on trend as well as good for you, make an appearance here as well.

Oatmeal with coconut, chia and pineapple

fl oz Coconut water

cup(s) Uncooked quick oats

Tbsp Dried chia seeds

0.5 tsp Vanilla extract

cup(s) Pineapple diced

coconut chips

Image of Oatmeal with coconut, chia and pineapple

Bring coconut water to boil in medium saucepan; add oats and chia seeds. Reduce heat and simmer, stirring occasionally, until oats are cooked and mixture has thickened, about 5 minutes.

Spoon oat mixture evenly into 4 bowls. Top evenly with fruit and coconut chips.

Per serving: 1/2 cup oat mixture, 1/2 cup fruit, and 1 tablespoon coconut

This whole-grain version of a mug cake offers an easy way to whip up a quick treat for one and includes far less added sugar than traditional recipes. Mashed ripe banana (the riper, the better) provides most of the sweetness, aided by just a little maple syrup. Fresh raspberries lend a sweet-tart finish and add a boost of fiber.

Microwave Banana-Oat Cake with Fresh Raspberries

0.5 medium Banana(s) ripe

Tbsp Plain fat free Greek yogurt

Maple syrup

0.25 tsp Ground cinnamon

egg(s) Egg(s)

Tbsp Uncooked quick oats

raspberries

Image of Microwave Banana-Oat Cake with Fresh Raspberries

In a small bowl, mash the banana with a fork until smooth. Add the yogurt, maple syrup, cinnamon, salt, and egg; mix well with the fork until well combined. Stir in the oats. Spoon the mixture into a 1-cup ramekin or mug coated with cooking spray. Microwave on High until completely set and the edges of the cake begin to pull away from the sides of the dish, 1 ½ to 2 minutes. Top with the raspberries.

These fruity two-bite sweet snacks have a double dose of almond. Freeze-dried strawberries provide concentrated berry essence; be sure to seek them out over soft-chewy dried strawberries.

Top 27 grain recipes from across the web

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Top 27 grain recipes from across the web

The most viewed grain recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smooth and Creamy Polenta Recipe

Pressure Cooker Beef Barley Soup Re...

Whole-Grain Spelt Salad With Leeks ...

Beef Barley Soup Recipe

Stir-Fried Farro With Garlicky Kale...

Easy cinnamon rolls

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Chocolate Peanut Butter–Banana Over...

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Pumpkin-Oat-Banana Cookies with Cra...

Cranberry-Almond Granola "Bombs"

Oatmeal with coconut, chia and pine...

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No-Cook Strawberry, Almond & Oat Bi...

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The most viewed grain recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine