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Whole Grains Month: Recipe Roundup {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Recipes, Whole Grains 101

September is one of our favorite months at Bob’s Red Mill. Of course, I could probably say that about any month- we’re a pretty happy bunch here. We love that the weather is turning cooler, forcing us to move inside and relish in our baking again. The air has a perfect crispness, just like a really good apple. The farmer’s markets are brimming with produce that is just begging to be baked into pies or canned and preserved for the dark days of winter. Kids head back to school, giving parents a much-needed break during the day. Football season starts again, as baseball winds down. I mean, it’s just a really great month. There is so much to be celebrated!

September is also National Whole Grains Month and that is, in our opinion, the very best thing about September. All of the above things can be celebrated with some delicious whole grains. We’re not talking about just baking whole wheat bread or serving brown rice at dinner, we’re talking about fabulous pies crusts, chewy pizza dough, homemade crackers… really, we could go on and on. Whole grains are so versatile and each offers different flavors and textures to breathe new life into your meals. Not to mention that they are full of fiber, protein and vitamins. Swapping whole grain kernels for white rice or pasta is easy. Replacing half or all of the flour in your recipe with whole wheat flour can increase the nutrition of your recipe, as well as bring a new flavor to the baked good. There is almost nothing that can’t be done with whole grains. Sure, making a white cake is a little challenging, as are some of the more fine pastries, but a blend of half white and half whole wheat pastry flour can yield surprisingly delicate treats.

WheatBerries

Here are some of our favorite whole grain recipes to try for every meal of the day. To get you started, we’re giving away a sweet $50 gift card for our website so you can stock up on your favorite whole grains and maybe even try something new. See below for details on how to enter.

GF: Gluten Free
V: Vegan

Baking

Sides

Mains

Soups

Breakfast

Win a $50 Gift Card for Bob’s Red Mill.com 

It’s a pretty simple process, but we’ve had some complaints about the entry system, so here are some basic directions.

1. Post a comment on this blog post telling me your favorite way to use whole grains.
2. Sign in to the app below (either make an account or sign in with your Facebook account).
3. Click on “I did this.”
4. Follow the directions in the app for further entries.

If you don’t click on “I did this” or don’t leave a comment on the post, you will not be entered. The other options are not mandatory, so if you can’t figure them out, no big deal.

I will pick a winner at random from all who enter by 12:01 am on 9/12/13.

a Rafflecopter giveaway

About The Author
Cassidy Stockton Google: Cassidy Stockton
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147 Responses to “Whole Grains Month: Recipe Roundup {Giveaway}”

  1. Bob’s Red Mill makes it easy to use Whole Grains even if you are Gluten Free. Gluten Free Steel Cut Oats go great in a crockpot with some water, coconut milk, Bob’s Red Mill Ground Flax Seed the night before, and then fruit add ins in the morning. A great way to start the day!

  2. My favorite way to use whole grains is in breads, muffins, and chips. Especially enjoy the Bob’s Red Mill Gluten Free Brownie Mix. Thank you!

  3. I love whole grains so many ways, but I think my favorite way of late is for breakfast – in oatmeal or porridge. There are so many grains that are great this way and so many flavor combinations to mix up. It’s such a wonderful way to start any day!

  4. Steel Cut Oats for breakfast with chopped walnuts, apples and a sliced banana topped with cinnamon makes a warm hearty meal!

  5. I like to cook up a variety of whole grains and add them to my green salads and homemade soups for added nutrition. Also love to make grain based salads with chopped veggies.

  6. I eat them as you would a side dish. Maybe add some chopped up green onion, or red pepper, add some herbs, lemon juice and olive oil. The additions are endless.

  7. My favorite (especially for fall) is cooked wheat berries for breakfast with coconut and a bit of honey drizzled on the top!

  8. There’s nothing like starting a long day with a perfect warm bowl of oatmeal. Gives me the energy to get the most out of the day and maybe fit in some baking with the same oats. Cinnamon oatmeal cookies anyone?

  9. OH, AND BY THE WAY I JUST LOVE THE BOB’S RED MILL PRODUCTS. I USE SO MANY OF THEM AND THEY ARE ALL FANTASTIC. THANK YOU SO MUCH!!!!!!!!!!!!!!!!!!!

  10. You are what you eat, right? I choose Bob’s Red Mill Products to stay alive and be well, healthy, and wonderful! Oats/chia for breakfast; farro or barley for dinner? Did I mention the plethora of flours that spark my baking creativity?

    Thanks for saving this grad student’s life. Literally.

    The leaves are starting to stiffen, and I can smell the pumpkin already. Sweet or savory? Bob knows both so well.

  11. I love using whole grains in many of the ways posted above- but I’ve yet to try baking my own crackers – that is on my fall ‘to do’ list, for sure!!

  12. Too many to limit to just one. Granola in the morning for my husband and my daughter uses a lot in salads for her vegetarian lunches and dinners between classes at school.

  13. I love using wheat to grind and make fresh bread. Oh, and of course you can not forget all the wonderful hot cereals Bob’s has. Love them!

  14. I love to make my own tortillas from your masa harina. I use them in place of bread, or make tacos or enchiladas.
    I also recently did an experiment with quinoa. I made a fritatta, with the quinoa and other veggies. It turned out great. gotta cook the quinoa first.

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