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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.

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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. I love using whole grains in baking–especially in breads. Can’t get too many carbs, in my opinion! Love Bob’s Red Mill products!

  2. We love whole grains in an endless variety of ways, but we usually start out just dry toasting in a pan, then straight up boiled with a little salt and serving with maybe some butter. The grains’ natural sweetness is the star of the show. Leftovers (if there are any) get incorporated into soups, stews, salads, pasta dishes, mixed with beans, veggies, fruits, or cooked further into porridge and served with butter and maple syrup, molasses or brown sugar. The flours get made into crepes, quick breads, waffles, pancakes, cupcakes, muffins, pretty much anything.

  3. I love to cook and bake. I love hot oatmeal for breakfast, quinoa in lunch salads and rice, millet, quinoa in main dishes or as sides. Being gluten free I tend to bake with sorghum, chickpea, sweet rice and tapioca flours.

  4. Amanda Contreras

    In the summer it’s whole grain pasta with homemade pesto and whatever veggies are ready from the garden. In the winter it’s polenta with lamb ragu.

  5. I eat Bob’s Red Mill oat bran cereal for breakfast with fruit, cinnamon, and milk. It’s delicious and keeps me satisfied till lunch!

  6. Quinoa is my new favorite grain! It’s perfect for salads, as well as heftier dishes. I’ve been told that it’s possible to bake with it, as well, but I haven’t tried that yet.

  7. I’m in a rut with just using the steel cut oats (& flours) every day– while they are amazing, it’s hard to know how to use new things. So this blog and the responses are really helpful and give me ideas for some other recipes to try!

  8. love whole grains! use them in all my recipes & have learned to adjust as necessary. even my kids prefer them…. whole wheat, corn meal, flax meal, etc.

  9. One of my favorite ways to use grains is in salads. I can easily cook up a big batch of quinoa and use it throughout the week in my delicious huge salads. :)

  10. I have Bob’s Red Mill muesli with yogurt for breakfast nearly every weekday, I make whole wheat bread regularly, and we eat whole grains and legume main dishes just about every day. Love your products (and your cookbooks)!

  11. I love using whole grains in all kinds of ways in my kitchen, and my husband loves it, too! Any kind of baking, quinoa or couscous with salads and stir-fry dishes, and I throw some chia seeds in my chilled green tea to create a smoothie kind of texture.

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