wheat recipes

Oil takes the place of butter in these cupcakes, making them lower in fat, but also making the crumb moist. Also, all of the flour is whole wheat! The frosting is simply sweetened reduced-fat cream cheese, but it's plenty tasty.

Red Velvet Mini Cupcakes

white whole wheat flour

cocoa powder

salt

canola oil

sugar

red food coloring

vanilla extract

(1-percent) buttermilk

baking soda

white vinegar

Nonstick cooking spray, for coating ice cream scoop

reduced-fat cream cheese,

confectioners' sugar

Preheat the oven to 350 degrees F. Line 48 mini muffin cups (2 large tins or 4 small) with paper liners. 

Whisk together the flour, cocoa and 1/4 teaspoon of the salt in a medium bowl. Beat together the oil and granulated sugar on medium-high speed with a hand mixer in a large bowl until well combined. Add the egg and beat until well blended. Beat in the food coloring and 1/2 teaspoon of the vanilla. 

On low speed, alternately add the flour mixture and buttermilk in thirds, beginning and ending with the flour, beating well after each addition. Whisk together the baking soda and vinegar in a small bowl, and then beat into the batter until fully incorporated. 

Using a small ice cream scoop sprayed with nonstick cooking spray, evenly divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the tins and cool completely on a wire rack. 

Meanwhile, beat the cream cheese in a large bowl until smooth and fluffy. Sift the confectioners' sugar over the mixture and beat until smooth. Beat in the remaining 1/4 teaspoon salt and 1/2 teaspoon vanilla. Spread or pipe the frosting over the cooled cupcakes.

Tried it and I loved it! No issues. Perfect texture! Perfect colour! Everything perfect! Will definitelt recommend this recipe! ❤ 

These didn’t take that long and were easy to make. 

Made these for the first time since my whole family started a low carb diet and they came out amazing. I was a little skeptical about the lowfat buttermilk but it was very delicious. This definitely was perfect for our low carb diet. We got a little ssweetness without the guilt.

I thought they were great but were a little dry. I only baked them 18 minutes. If I make again, might bake only 15 minutes. 

They came out great! They taste just like the red velvet cupcakes you would buy at the store, but with no butter, there's a lot less guilt involved while eating them. I don't understand the other reviewers when they say their cupcakes didn't rise; mine rose and actually spilled over the top of the tin a bit! They were incredibly light, though it may have been helped by the fact that I halved the recipee but still used one egg (albeit a small egg). Perhaps the extra egg lightened it up a bit. I also used twice as much vanilla as you're supposed to by accident in the batter, but it tastes great! When I make them again, I'll keep the higher vanilla measure.

Followed instructions. They came out horrible. They didn't even rise. :(

I always use applesauce in place of oil in cake recipes.  It gives the moisture needed and doesn't interfere with the taste. I left out the cream cheese, and used less of the buttermilk.  We want to lower the fat content here. Very good recipe.  Thanks.

 I followed the recipe, and cupcakes came out very dense

Protein Bars

soy protein powder, approximately

oat bran, approximately 1/2 cup

whole-wheat flour, approximately 1/2 cup

3/4-ounce wheat germ,

raisins,

cherries,

blueberries,

apricots,

(12.3-ounce) package soft silken tofu

apple juice

dark brown sugar,

whole eggs, beaten

peanut butter

Canola oil,

Line the bottom of a 13 by 9-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside. Preheat the oven to 350 degrees F.

In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ, and salt. Set aside.

Coarsely chop the raisins, dried cherries, blueberries and apricots and place in a small bowl and set aside.

In a third mixing bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, eggs, and peanut butter, 1 at a time, and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit. Spread evenly in the prepared baking dish and bake in the oven for 35 minutes or until the internal temperature reaches 205 degrees F. Remove from the oven and cool completely before cutting into squares. Cut into squares and store in an airtight container for up to a week.

Make this recipe regularly. Have substituted pea protein powder as have issue with soy protein. Also use whatever dried fruit I have on hand....always tastes great.

These are delicious! They keep me and my husband satisfied and full. We couldn't find plain soy powder, so we used vanilla flavored, and we rounded it out with some chocolate chips - it's a little less healthy, but makes them taste even better! No packaged protein bar has seemed appealing since we started making these.

Just finished making these using chocolate flavored whey protein powder instead of the soy protein powder (because we had it on hand).  Absolutely amazing in both taste and texture.  Might start keeping these around in case I want a quick bite instead of brownies or something.

I live in a small town and had to substitute the ingredients I couldn't seem to find.  Sub'd soy protein with whey protein and cut out the apricots and raisins (because ugghh) and doubled the blue berries :D   Accidentally bought medium firmness tofu, so I had to wisk for quite a bit longer than normal, but it all turned out well once the apple juice became a solvent lol.  The rest went just as it did on the show.  Used chunky peanut butter as well.  Turned out amazing.  I WILL be trying this recipe again and tweaking a few ingredients for some variety.  Awesome stuff for sure. Here's my handywork http://i.imgur.com/oj7brTS.jpg

I've made these two ways.  The first way was faithful to the recipe provided and the result was dense and delicious.  The second time I forgot the tofu at the store and decided to use canned pumpkin instead (I used the full can of pumpkin - 15 oz).  The result was really delicious, less dense (think pumpkin bread rather than bread pudding).  If I hadn't made them myself I would have never guessed pumpkin was an ingredient.  It's a great substitute if you can't eat or don't like soy or if you find the texture of the original bars off-putting.  I like them both and will probably switch back and forth between recipes.

I made this recipe, but had to do some swaps to make up for my wife's gluten free eating. I swapped flax meal for wheat germ, coconut flour for the whole wheat, whey protein for the soy (even though I kept the tofu, I wanted to limit the amount of soy) and almond butter for the peanut. All this was swapped 1:1 with AB's measurements.  Like Alton, I find raisins repulsive (I'm surprised he added them) and used dried cranberries instead.  The first time out they were tasty but bone dry. I found out this is due to coconut flour being very dry and absorbing moisture more than regular (wheat) flours. Second time I increased the apple juice to 3/4 cup and added two mashed bananas. They came out perfectly, moist, flavorful and filling.

this is a terrible "protein" bar. It only has as much protein as an egg, and 3 times more carbs than protein - can hardly be called a "protein bar"

I wonder if you could substitute a gluten free flour and also replace the wheat germ, and protein powder an oat bran with a ground flax and chia seed mixture

I was hoping for a "healthy" protein bar, but this one is just as bad as those you find in the stores. Flour, wheat germ, oat bran, brown sugar. 

These are great! Pretty easy to make, and you won't find a commercial protein bar that beats this one on flavor, texture, nutrition, or price! My batter ended up being noticeably thinner than AB's (not sure why, because I used exactly the same ingredients and measured them by weight just like he does. But they turned out great anyway. They ended up with a really nice soft, moist, slightly chewy texture, and very tasty.

https://www.foodnetwork.com/videos/altons-protein-bars-0231426

Alton makes a delicious alternative to store-bought protein bars.

Alton's Protein Bars

Tabouli

water

cracked wheat

parsley leaves

mint leaves

onion

tomatoes, diced

cucumbers,

olive oil

lemon juice,

sea salt

In a large mixing bowl, pour the water over the cracked wheat and cover, let stand about 20 minutes until wheat is tender and water is absorbed. Add the chopped herbs and vegetables and toss with the mix. Combine the oil, lemon juice, and salt in a separate bowl. Add to wheat mixture and mix well. Chill. Serve and enjoy.

I have made this tabbouleh recipe several times now. The only change I’ve made is to add red onion instead of yellow as we prefer the flavor when the onion isn’t cooked. So good and fresh!  I’ve put the parsley and mint leaves in the food processor and just gave it a few quick pulses to chop. A huge time saver!  The whole family loves this. 

I  just  made  this  and  tasted  before  i  put  it  in  the  fridge  to  chill.  Amazing!  I  substitued  red  onions  for  the  yellow... for  color.  I  will  make  this  recipe  again!  

Good tabouli recipe but my is little bitter I don't know why??

The directions don't call for the water to be boiled. Won't work without it. Third recipe I've seen with this new format that left out obvious steps.

Excellent recipe! The only change I made was instead of regular onions, I used 4 large scallions (white and green parts), finely chopped. Delicious!

You change the recipe and then give it a low rating.  How idiotic is that?  If you do not follow the recipe, then you shouldn't leave a rating.  "Gee, I substituted everything and it turned out awful!  I give it one star!"

This is my original country recipe. Originally this recipe doesnot contain cucumber at all, never. For the guys who said that  time for soakimg the burgul is not enough, this is not true. The  burgul is supposed to have a crunch, it is not supposed to be completely tender. And if you think it needs some seasoning you can add some black pepper and a little bit of pomegranette molases, if you can find it in your area.

Awesome. Substituted Israeli Couscous because I had a box handy.  I added some chopped tomatoes from my garden as well.  This is going to be a lunchbox favorite.

Moroccan Spiced Red Lentil Soup

yellow onions, chopped

garlic cloves,

celery,

black pepper

turmeric

cumin

ginger

cinnamon

saffron

bay leaf

tomato paste

red lentils

wheat berries

Italian Roma tomatoes,

cilantro, washed, leaves

bread,

olive oil butter

Heat olive oil in Dutch oven over medium heat. Add onions and cook, stirring, 10 minutes until softened and beginning to color. Add garlic and cook one minute to release its aroma. Add celery and cook 2 minutes until softened. Add 1 teaspoon of salt, the pepper and the turmeric, cumin, ginger, cinnamon, saffron, and bay leaf and cook 2 to 3 minutes to develop the flavor of the spices. Add tomato paste, potatoes, lentils and water and cook 45 minutes; the lentils and potatoes should be quite tender. Stir in remaining 1 teaspoon salt, wheat berries and tomatoes and heat through. Taste and adjust seasoning. Serve garnished with cilantro.

Preheat oven to 350 degrees. Lightly brush oil or butter on both sides of bread slices. Arrange bread in a single layer on a cookie sheet and bake 10 minutes. Remove from oven and cool croutons on a wire rack.

Delicious. The spices were amazing and the soup was a big hit. This is going to become a staple for fall and winter months.

Excellent Soup I make it once a week we are vegetarians and its perfect.  Its  always ready for a quick lunch or dinner with a salad.

Very good, but was searching for CALORIE content?!

Loved this. I used 4 cups of organic chicken broth and 2 cups of water. I think the 8 cups of liquid would have been ok, but I liked the consistency I got with this. I would say play it ear as you cook. The lentils soak up a lot and depending on what type of potatoes you use depends on how much they'll soak up. I imagine the the wheat berries soak up liquid too, but I didn't have any so I didn't use them and didn't use a substitute for them either. Vegetable broth would work too. Didn't try it with just water. I I used canned tomatoes and pureed it with an immersion blender as I had a guest who'd just had dental work and couldn't chew. 'll definitely make this again, and will puree less as I enjoy chunkiness in the soup. 

Delicious receipe...will make it again,do follow the suggestion from other comments and use chicken broth instead of water. When lentils and potatoes were done,I kept about 2 cups to the side,and put the rest through a blender as it was very thick and chunky,then put the 2 cups plus the tomatoe and wheat berries in to leave it with some texture but not too much. I used a small can of good quality chopped tomatoes,same end result as messing with the fresh roma's.

After reading the recipe and comments, I opted for chicken broth rather than water, and I, too, used fewer than 8 cups. I also added a carrot for just a bit of sweetness. My Pakistani partner, who considers red lentils his favorite, said it was delicious. On a final note, we used the tomatos and cilantro as a garnish with a few pieces of fresh avocado as opposed to mixing it in the soup. This dish will definitely be made again. 

After reading the other comments, I used veggie broth, and went just shy of the reccomended amount.  I also added some carrots, and hot dried hot pepper flakes for a little heat.  It turned out great!!  I will make again for sure!

Very expensive to make and not worth it...I ended up adding chicken broth to it which made a huge difference...definitley use chicken broth instead of water!

Yesterday I had an inspired moment in which I thought, "Red lentils! Red lentils! What can I make with red lentils??"   When I found this recipe, I was excited! Ooh! Exotic spices! Etc.!  The results, however, were not exciting.   First of all, the 2 qts. of water the recipe calls for makes TONS of soup! Beware. So now I have this un-exciting soup in lots of leftovers.   It's also not a very attractive color. It tastes....alriiiiiight, but is a bit on the bland side. The tastes do not "pop" in your mouth, or send you hunting for more.  Also, the proportions are just bizarre. Aside from the water thing, it calls for 2 med. or 1 large potato. This leaves you will very random, smallish (diced, as it calls for) pieces of potato floating around. They're like an afterthought - AND I added one extra, to make it look more congruous. Didn't really do the trick.

This simple whole wheat bread requires no yeast or rising time, so you can have a freshly baked loaf in practically no time at all! The combination of whole wheat and bread flour imparts subtle nuttiness and extra gluten, resulting in a baked loaf that's both chewy and airy. The generous addition of buttermilk also tenderizes the bread without any detectable tang. Finish the dough off with a decent sprinkle of za'atar and white sesame seeds for a perfectly crisp and flavorful crust.

No-Yeast Whole Wheat Za'atar Bread

whole wheat flour,

bread flour (see Cook's Note)

lemon

baking powder

unsalted butter, melted and cooled slightly

white sesame seeds

Food Network Kitchen’s No-Yeast Whole Wheat Za'atar Bread, as seen on Food Network.

Preheat an oven to 375 degrees F. Line a 9-inch round cake pan with a large sheet of parchment, pressing it into the edges of the pan and leaving an overhang on 2 sides (the extra parchment will help you unmold the loaf later).

Whisk the whole wheat flour, bread flour, sugar, za'atar, lemon zest, salt, baking soda and baking powder together in a large bowl. Whisk the buttermilk, melted butter and egg together in a separate bowl or liquid measuring cup until combined. Make a well in the center of the dry ingredients and pour the buttermilk mixture into the center. Use a wooden spoon or rubber spatula to stir the mixture until it starts to come together in a shaggy mass. 

Lightly dust a work surface with flour. Turn the dough mixture out onto the floured surface and knead a few times to bring it together. Shape it into a domed disk that’s about 7-inches in diameter. Place the dough into the prepared pan and cut a cross about 1/2 inch deep into the center of the dough using a sharp knife. Brush the top and sides with more buttermilk, then sprinkle with a few good pinches of za’atar and the sesame seeds.  

Bake until the top is puffed and lightly browned and a toothpick inserted in the center comes out clean, about 1 hour. Remove from the oven and use the parchment overhang to lift the bread from the pan. Place on a wire rack to cool completely. 

Blueberry Coffee Cake

Nonstick cooking spray

all-purpose flour

whole-wheat pastry flour whole-wheat flour

walnuts

brown sugar

butter,

eggs

yogurt

Ellie Krieger's Blueberry Coffee Cake for Food Network

Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.

Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.

Add the flour mixture in 2 batches, stirring until just combined.

Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.

I read the reviews before making this cake but decided to make it to the original recipe. It came out great. It is a lot lighter than I thought it would be. It takes several minutes to cream the oil, butter and brown sugar but well worth the effort.  I did use pecans in place of walnuts but this was my only change to the recipe. The mixture was not difficult to spread.  I lined my cake pan with parchment and this made it easy to remove from the pan. It did take longer to cook than written in the recipe; 42 minutes until the toothpick came out clean. I will definitely make this again.

One of my many favorite coffee cakes to make! Love Eille Krieger’s recipes! Blueberry Coffee Cake is the best!

Tweaked this to lower carbs.  Used cup of regular flour and coconut in place of wheat flour and low carb vanilla yogurt.  Moist, but not as moist as using the wheat flour and high sugar content yogurt.

Made this today.  Used a round cake pan, added an additional 1/4 cup of almond milk, additional spices (nutmeg, allspice, and more cinnamon). I checked it at 35 minutes and the center was still wet, so I left it in for an additional 12 minutes (checked it until a knife came out dry).  Came out perfect. Thanks for all the additional tips in the comments.  Here's a picture.  iPhone doesn't do it justice.  :)<div>https://tinyurl.com/wd9qh8l </div>

I made this cake last night. It turned out fabulous. After reading everyone comments and suggestions I made the following changes. I used 2 cups of regular flour. Instead of 3 TBSP of granulated sugar I used 1/4 cup.  I used 1 cup of walnuts, 1 TBSP of vanilla extract, a 5 ounce container of greek vanilla yogurt plus 3 dollops of sour cream so that the batter wasn't so hard to spread. Finally I used a pint of fresh blueberries. I baked it in my convection oven on 350 for 35 minutes. I cooled it on a rack for 12 minutes and it came of perfect. I let it cool overnight and topped it with confectioners suger before serving. Next time I make it I will put parchment paper in the pan for easy removal. It was a little tricky taking it out of the pan. I will be making this cake on a regular basis...definitely a keeper.

I have made this twice, the first time by the recipe exactly.  I did find it a little "chewy" and dry and only baked for 30 mins and it tested completely done. I had a little trouble spreading the batter but I managed fine.  Today I made it again and added 1/4 cup milk (1%) and used 1/4 cup white sugar and a tad more cinnamon for the middle and topping mix ( I do not use nuts), and maybe 1/4 tsp cinnamon in the flour mix.  I mixed the oil/butter/brown sugar for a long time in the mixer but I still wouldn't call it fluffy. I used a heaping cup of blueberries. Again only 30 mins in the oven and it was done.  The batter was much easier to spread, I like the extra berries, and I like the sweeter flavor - but I still find it a little dry and chewy.  I added the milk and white sugar because that's what I thought a reviewer had done, but I'm wondering now if she meant add an extra 1/4 cup sugar to the batter, not increase it to 1/4 cup - so that would be the brown sugar (already 1/2 cup) and not the white sugar.  I may try it one more time using 3/4 cup brown sugar in the batter.  I like the product but not 5 stars worth.  I was trying to find something a little healthier so I think this is a good option. ( But Ree Drummond's Blueberry Coffee Cake is superb...)

We love the whole wheat pastry flour in this muffin. Lower in gluten than regular white flour, it ups the fiber and provides tenderness.

Blueberry Whole Wheat Muffins

whole wheat pastry flour flour

rolled oats,

vegetable oil

sour cream

lemon zest

blueberries

Turbinado sugar, optional,

Food Network's Blueberry Whole Wheat Muffins

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners.

Combine the flour, oats, baking powder, salt and baking soda in a large bowl. Whisk together the vegetable oil, sour cream, brown sugar, lemon zest, vanilla and eggs in another bowl. Fold the sour cream mixture into the flour mixture until just combined, and then fold in the blueberries (don't worry if there are a few lumps).

Divide evenly among the prepared muffin pan. Sprinkle with oats and turbinado sugar if using. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a rack to cool completely.

I am a dietitian always modifying recipes for health, flavor and ease. While I already know the oat and wheat combo is a great whole grain combination, my first batch was to try it Gluten Free, but maintain the whole grain profile.  I subbed the wheat flour for Sorghum.  I like more lemon flavor so I doubled the zest. I also used plain yogurt instead of sour cream and a blend of local honey and less brown sugar.  They came out nicely.  Thank you for the recipe - Jennifer MS, RDN

This recipe is fantastic.  I've been making these for a few months now and like that ingredients are mainly healthy.  I have been using 1/4 cup of oil vs. 1/2 cup; and adding about a tablespoon of fresh squeezed lemon juice.  Another substitute is plain greek yogurt if I'm out of sour cream.  This recipe is a keeper.

Great muffins! I used cinnamon applesauce instead of oil and omitted the leamon zest.. Very good warm!!

I made these muffins half whole wheat flour and half all purpose flour. As others mentioned, I substituted the sour cream for nonfat greek yogurt. Yum! Nice exterior and moist inside and not overly sweet. My toddler and husband like them too.

Love these muffins! I substitute plain Greek yogurt for the sour cream to add more protein, and add a couple tablespoons of ground flax seed. I also add a cup of cranberries in addition to the cup of blueberries. They’ve become my go-to heathy snack. 

I added a mashed banana, and substituted maple syrup instead of brown sugar. The muffins came out great! They are healthier than regular recipes with white flour and butter, which I like. The recipe made exactly 6 texas-sized muffins.

I make these with Greek yogurt &amp; applesauce instead of the oil &amp; sour cream. I also add some nuts &amp; extra blueberries. They still come out moist. Once I forgot to add the brown sugar &amp; no one could tell!!

Whole-wheat pastry flour and dried fruit make these irresistible chocolate chip cookies less indulgent, but you don't have to tell your kids that.

Healthy Chocolate Chip Cookies

dark brown sugar

whole wheat pastry flour

chocolate chips

cranberries cherries

Evenly position two racks in the middle of the oven and preheat to 375 degrees F. Line two baking sheets with parchment paper or silicone baking mats. (If you have only one baking sheet, let it cool completely between batches.)

Whisk the sugars, eggs, oil and vanilla in a large bowl until smooth.

Whisk the flours, salt and baking soda in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips and dried fruit.

Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2 inches apart on the pans. Bake until golden but still soft in the center, 12 to 14 minutes, depending on how chewy or crunchy you like your cookies. Transfer the hot cookies with a spatula to a rack to cool. Serve.

Store the cookies in a tightly sealed container for up to 3 days.

I substituted a few things and these turned out amazing: Oat flour in place of two types that were called for (organic) Dark chocolate chips instead of semi sweet (lower glycemic index/sugar content) Coconut palm sugar instead of granulated sugar (higher carbs but lower GI) Coconut oil (healthy fats) The cookies themselves took less time to bake due to the flour sub (10 mins bake time, look for brown edges and no gooeyness in middle) and I did not roll them prior to placing on sprayed baking sheet. They come out slightly flatter/crispier so if you're a fan of the bottom part of a cookie, you'll love this!

This recipe is a great way to introduce grains to the whole family. If rye or wheat berries are not available, no big deal! Substitute any whole grain you like, brown rice, kamut and wild rice are all great alternatives.

Greek Grain Salad

barley

Salt

rye berries

pitted, halved kalamata olives

feta cheese

cucumber

tomato

1/4-inch diced red onion

dill

cider vinegar

garlic,

Salt and pepper

Make the salad: Bring a large pot of water to a boil. Add the barley and cook for 15 minutes. Using a sieve, remove barley from the water and transfer to a bowl.

Bring the water back to a boil and salt, to taste. Add the barley and rye and wheat berries and cook, stirring occasionally, until tender, about 30 to 40 minutes. Drain, transfer to a bowl, and cool.

When cool, combine with the remaining ingredients.

Meanwhile, make the Dressing: Whisk together the vinegar, dill, and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste.

Toss the salad with the dressing and serve.

Delicious and pretty easy. It does make a lot! But, it tastes better the next couple of days after making it/refrigerated.  The flavors meld beautifully.  We enjoyed having it for lunch this week. Thank You for a great recipe!

I love this salad. It is great to one to take to parties. This recipe makes a lot of salad so usually I make 1/2 recipe for all ingredients but a whole recipe for salad dressing. If you have dressing leftovers works great on any others greens. It is a great dish to make a day head but make sure to take it out about 30-40 minutes before serving to let it come to a room temperature. It tastes so much better at room temperature which lets olive oil dressing become creamy and yummy vs somewhat solid after being in the fridge. Great healthy recipe. Will make again and again.

It is so good, and yes it makes a whole bunch but I just give it out after dinner as a take home package and still have so much for the week.  It is very easy to switch the grains.  I simply use up what is in my pantry and make great things.  For example, today I made it with red whole grain rice, millet, and rye berries.  I have also made it with quinoa, wheat berries, and brown rice.  The dressing, feta, and olives is what really makes this jump.  I served it with gyros tonight and made it a perfect meal.  

This recipe is wonderful way to get grains into diet.  I would recommend reducing the recipe size (since it makes an huge amount), or keeping the cooked grains separate (chop and keep vegetables separate then add the tomatoes, feta and dressing) when ready to serve.  I am going to try freezing the cooked grains for future use in both this salad and other creative recipes.  

1 pd. of barley was far excessive for this recipe. I started with 1/3 cup barley, 1/2 cup wheat and 1/2 cup rye. I followed the full measures of olives,cheese, cucumber , tomato &amp; onion. The dressing recipe remained the same. I didn't use the whole dressing on the finished salad, just added the amount to taste. My husband used more dressing. We were so pleased with this salad.  Next time I'll try it with 1/4 cup barley, 1/3 cup wheat &amp; 1/3 cup rye. We enjoyed the ratio of more vegetables in this dish. It is really wonderful for summertime eating. Irene C.

I really liked this salad, great flavor, definately full of fiber!  I  think there was an error in the recipe, since I changed pound to cup and it still made more than we could eat over several days.  Will make again, probably for a pot luck or something to share with others since it makes so much.

Soaked wheat berries overnight and cooked until tender.  Used toasted Israeli couscous instead of rye berries.

Top 15 wheat recipes recipes from across the web

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

Top Tags

Red Velvet Mini Cupcakes

Protein Bars

Tabouli

Moroccan Spiced Red Lentil Soup

No-Yeast Whole Wheat Za'atar Bread

Blueberry Coffee Cake

Blueberry Whole Wheat Muffins

Healthy Chocolate Chip Cookies

Greek Grain Salad

Soft Whole-Wheat Ginger Spice Cooki...

Whole-Grain Chocolate Chip Cookies

Granola Bars

The Best Whole Wheat Bread

Blueberry Buckle

Whole-Wheat Cherry Tomato and Zucch...

Top 15 wheat recipes recipes from across the web

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

Top Tags

Red Velvet Mini Cupcakes

Protein Bars

Tabouli

Moroccan Spiced Red Lentil Soup

No-Yeast Whole Wheat Za'atar Bread

Blueberry Coffee Cake

Blueberry Whole Wheat Muffins

Healthy Chocolate Chip Cookies

Greek Grain Salad

Soft Whole-Wheat Ginger Spice Cooki...

Whole-Grain Chocolate Chip Cookies

Granola Bars

The Best Whole Wheat Bread

Blueberry Buckle

Whole-Wheat Cherry Tomato and Zucch...

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