Salads and Sides

This recipe combines the health of sprouted brown rice with the creaminess of a good risotto. If you thought you could only make good risotto from white rice, this is the recipe to try.

The salad tastes best when freshly made; the wheat berries tend to harden when refrigerated. To improve the texture of any leftovers, loosely cover the salad with waxed paper and microwave it for about 20 seconds. Perk up the taste with a little lemon juice.

This savory side dish pairs especially well with poultry, pork or wild game. Quantities are scaled for restaurant and foodservice use.

Brown rice layered with goat cheese and pesto makes for a special side dish. Serve with roasted cherry tomatoes, as shown here.

If you're ever looking for a way to jazz up last night's wild rice leftovers, this recipe is as satisfying as it is versitile. Rotate in your favorite dried or fresh fuit as the mood and season strikes, adding more or less honey depending on your fruit choices. Wild rice's texture is always well complemented by chopped nuts, so if you have a walnut lover at home, don't hesitate to sprinkle some on top just before serving!

Recipes don't get much simpler than this. You can vary the vegetables according to what you have on hand.

Delicious and satisfying whole grains and garbanzos, studded with dried fruit gems in a zesty and unusual dressing. Can't find farro? Experiment with your favorite whole grains.

Crisp green onions, juicy cucumbers and tomatos, and just the right amount of mint and lime juice. Make this dish up to one day before a gathering - stir occasionally and the flavors only get better as it sits!

You can serve this delicious warm grain salad with a garnish of duck confit, as shown, to make a stunning luncheon dish.

Did you think that oats are just for breakfast? You'll be surprised to learn that oats can make a great side-dish pilaf that rivals any other whole grain. Try this for an unexpected delight.

Summer and autumn fruits mix with a sweet but zesty raspberry vinaigrette in this no-fuss brown rice salad.

This delicious cold mixture of cooked cracked wheat and dried fruit is packed with flavor (and fiber!)

Simple and quick: cook rice, then combine everything, for a light, crunchy Asian-style salad that is satisfying and delicious.

In midsummer, when fresh corn abounds yet asparagus is still available, this barley-based risotto-style side dish is especially delicious.

This simple salad from Elisabeth Luard, author of a book on Latin American cooking, can be served as an accompaniment in which the nutty sweetness of the quinoa is balanced by the acidity of the citrus. Serve with thick slices of corn bread or thick whole wheat tortillas, hot from the griddle.

As a meatless main or a savory side, these stuffed peppers are as pleasing to your tastebuds as they are pretty on the plate. Adding the bay leaf to the quinoa as it cooks infuses each grain with another subtle layer of flavor. For slightly firmer peppers, omit the boiling step and go straight to roasting!

Tabbouleh is traditionally made with bulgur wheat. In fact, though, any whole grain can be used in tabbouleh, and this version, made with quinoa, is the perfect choice for those following a gluten-free lifestyle.

Black rice and black beans team up, for an antioxidant-rich salad packed with delicious good health. Bright, crunchy vegetables and color and taste contrast.

Amaranth cooked with dried mushrooms develops a deep, earthy flavor. Serve puddles of this soft polenta with roasted fowl or braised game.

Sometimes sorghum is called milo, and sometimes milo is called sorghum. Whatever you call it, Jesse’s milo salad is a fresh, clean, and delicious dish.

Indonesian cuisine is a riot of flavors. I like the sweetness of one of the red rices here, but any brown rice will also be delicious. Himalayan red rice takes less water, so use the smaller measure if using it, while the other red rices need more liquid.

High-quality wild rice with a rich, dark color consistently creates a beautiful dish, especially when mixed with cranberries and pepitas.

Shrimp, corn and blueberries are summertime classics. Adding wild rice and sundried tomatoes to this combination is a nutritious way to complete this salad.

These crispy cakes make a delicious side dish– or top with quartered grape tomatoes and salad greens tossed in your favorite vinaigrette (as shown) for a an elegant appetizer or even a light meal. Vegetable broth may be substituted for chicken broth.

This creative salad or appetizer has great 3-D appeal on the plate. Quantities are scaled for restaurant and foodservice, but would also be suitable for a luncheon with a dozen friends. Your choice of any whole grain or combination of whole grains can be substituted for the Indian Harvest Whole Grain 5 Blend.

A refreshing arugula salad accented with wild rice, grapefruit, and pecans tossed in a grapefruit-shallot vinaigrette.

The sweetness of the pear combines perfectly with a tangy blue cheese vinaigrette in this light but satisfying rice salad.

Whole grains, olives, herbs, vegetables, and cheese make this dish a great balanced meal. While the salami adds extra Mediterranean flavor, you can leave it out if you prefer a vegetarian salad.

Smoky bacon and pleasantly sharp arugula round out this hearty side dish.

Just like the name states, this salad is perfect for lunch or dinner during the hot summer months - especially as there's next to no cooking involved! Add more or less hot sauce to suit your tastes and enjoy this hearty bulgur salad.

Making your own noodles can be fun – and gluten-free, if you use this sorghum-flour recipe.

The secret to this bright and tangy salad is the unusual (but easy to make!) dressing. You can make all sorts of great summer salads with whole grains, vegetables, and a quick dressing.

Spicy, crunchy, and flavorful, this slaw is worlds above the cabbage-in-mayo concoction you may associate with "slaw." In fact, this dish makes a complete meal, with a wide range of vegetables and protein-packed quinoa.