Good Housekeeping Grains!: 125 Delicious Whole-Grain Recipes from Barley & Bulgur to Wild Rice & More

By Hearst

Nutritionists agree: it’s important to add more whole grains to the diet. Smart home cooks want to follow that advice—but how do they prepare such exotic foods as quinoa and kamut? And will their families actually eat these unfamiliar grains? Good Housekeeping comes to the rescue with triple-tested, whole-grain rich recipes for every meal, all packaged in the popular 6 x 9 concealed spiral format that’s so easy to work with in the kitchen.  The array of delicious choices include healthy versions of traditional favorites that even kids will love (Whole-Grain Gingersnaps, Multi-Grain Mac and Cheese) as well as new tastes packed with both flavor and fiber (Bulgur Bean Burgers, Warm Quinoa & Broccoli Salad with Carrot-Ginger Dressing). 

An introduction provides authoritative nutritional information from America’s favorite test kitchen, and a mini-encyclopedia features all the most popular (and accessible) whole grains with basic cooking instructions.

• Language: English
• Publisher: Hearst
• Release date: Sep 10, 2010
• ISBN: 9781588168375

Book preview

A HEALTHY START

There’s no need to wait till dinner to start adding grains to your diet. And breakfast allows you to do it in such a delicious and satisfying way. Who can say no to a steaming hot bowl of oatmeal? Make it with steel-cut oats, with the entire bran and germ left intact, and the health benefits are even greater. Gild the grain lily and add a tablespoon of toasted wheat germ on top for some crunchy goodness.

Granola is another great grains breakfast choice. Make it with toasted oats, then add nutrient-packed dried fruit and nuts and you’ve got healthy jet fuel for breakfast or a midafternoon energy booster.

Morning baked goods are also a tasty vehicle for grains—muffins made with bran or stone-ground cornmeal, and oats in scones. You can also add oatmeal (or buckwheat) to pancakes, top polenta with a baked egg and vegetable sauce, or throw some leftover brown rice into a frittata. And when buying breakfast cereal, make sure it’s 100% whole grain.

5-Minute Multigrain Cereal (page 23)

HAZELNUT AND

FRUIT GRANOLA

What a tasty way to start the day—a scrumptious combination of toasty nuts and sweetly chewy dried fruit. Enjoy this granola straight from the container, spooned over yogurt, or with a splash of milk.

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ACTIVE TIME: 10 MIN • TOTAL TIME: 55 MIN

MAKES: 10 CUPS OR 20 SERVINGS

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½ CUP HONEY

CUP VEGETABLE OIL

1½ TEASPOONS VANILLA EXTRACT

½ TEASPOON GROUND CINNAMON

4 CUPS OLD-FASHIONED OATS

1 CUP SWEETENED FLAKED COCONUT

1 CUP SLICED ALMONDS

1 CUP HAZELNUTS, CHOPPED

1 CUP DRIED TART CHERRIES

1 CUP DRIED CALIMYRNA FIGS, STEMS REMOVED AND CHOPPED

1 CUP DRIED APRICOTS, CHOPPED

1 Preheat oven to 300°F.

2 In large bowl, whisk honey, oil, vanilla, and cinnamon until blended. Add oats, coconut, and nuts; stir until coated.

3 Divide mixture between two 15½ by 10½ jelly-roll pans; spread evenly.

4 Bake oat mixture until golden brown, 45 to 50 minutes, stirring twice during baking. Cool completely in pans on wire racks.

5 In large bowl, toss cooled oat mixture with cherries, figs, and apricots. Store in tightly covered container at room temperature for up to 1 week. For storage up to 3 weeks, and to keep granola crunchy, spoon oat mixture into one container and cherries, figs, and apricots into another. Mix together when ready to use.

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EACH ½-CUP SERVING: ABOUT 270 CALORIES | 5G PROTEIN | 37G CARBOHYDRATE 13G TOTAL FAT (2G SATURATED) | 5G FIBER | 0MG CHOLESTEROL | 5MG SODIUM

GRANOLA-YOGURT

PARFAIT

A healthy breakfast doesn’t get any easier (or more delicious) than this.

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TOTAL TIME: 5 MIN

MAKES: 1 SERVING

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½ CUP FRESH OR FROZEN (PARTIALLY

THAWED) RASPBERRIES OR OTHER FAVORITE BERRY

¾ CUP VANILLA LOW-FAT YOGURT

2 TABLESPOONS LOW-FAT GRANOLA

Into parfait glass or wineglass, spoon some of the raspberries, vanilla yogurt, and granola. Repeat layering until all ingredients are used.

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EACH SERVING: ABOUT 255 CALORIES | 10G PROTEIN | 47G CARBOHYDRATE | 3G TOTAL FAT (2G SATURATED) | 5G FIBER | 12MG CHOLESTEROL | 160MG SODIUM

STEEL-CUT OATMEAL

If you haven’t tried steel-cut oats, you’re in for a deliciously chewy, full-flavored treat. We’ve included several topping choices so you can customize your oatmeal the way you like. Enjoy your breakfast knowing that you’re getting twice the fiber of regular rolled oats.

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ACTIVE TIME: 5 MIN • TOTAL TIME: 30 MIN

MAKES: 4 SERVINGS

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3 CUPS WATER

1 CUP STEEL-CUT OATS

PINCH SALT

In medium saucepan, combine water, oats, and salt. Bring to boiling over high heat. Reduce heat and cover. Simmer until water is absorbed and oats are tender but still chewy, 20 to 25 minutes, stirring occasionally.

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EACH SERVING: ABOUT 75 CALORIES | 3G PROTEIN | 14G CARBOHYDRATE | 1G TOTAL FAT (0G SATURATED) | 2G FIBER | 0MG CHOLESTEROL | 35MG SODIUM

BLUEBERRY-ALMOND OATMEAL

In small bowl, mix ¼ cup fresh blueberries, 1 tablespoon toasted, chopped almonds, and 1 teaspoon honey. Divide topping among 4 bowls of oatmeal.

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EACH SERVING: ABOUT 95 CALORIES | 3G PROTEIN | 17G CARBOHYDRATE | 2G TOTAL FAT (0G SATURATED) | 2G FIBER | 0MG CHOLESTEROL | 35MG SODIUM

CRANBERRY-WALNUT OATMEAL

In small bowl, mix ¼ cup dried cranberries, ¼ cup chopped walnuts, and 4 teaspoons maple syrup. Divide topping among 4 bowls of oatmeal.

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EACH SERVING: ABOUT 165 CALORIES | 4G PROTEIN | 25G CARBOHYDRATE | 6G TOTAL FAT (1G SATURATED) | 3G FIBER | 0MG CHOLESTEROL | 36MG SODIUM

APPLE-CINNAMON OATMEAL

Melt 1 tablespoon butter in medium skillet over medium-high heat. Add 2 peeled, cored, and diced apples. Reduce heat to medium; cook apples until tender, about 8 minutes, stirring a few times. Stir in ¼ teaspoon ground cinnamon. Divide apples between 4 bowls of oatmeal and sprinkle each bowl with 1 tablespoon brown sugar.

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EACH SERVING: ABOUT 190 CALORIES | 3G PROTEIN | 37G CARBOHYDRATE | 4G TOTAL FAT (2G SATURATED) | 3G FIBER | 8MG CHOLESTEROL | 59MG SODIUM

5-MINUTE

MULTIGRAIN CEREAL

Get a great grains start to your day with a hot, flavorful serving of three kinds of grains in five minutes. (For photo, see page 18.)

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ACTIVE TIME: 5 MIN • TOTAL TIME: 10 MIN

MAKES: 1 SERVING

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2 TABLESPOONS QUICK-COOKING BARLEY

2 TABLESPOONS BULGUR

2 TABLESPOONS OLD-FASHIONED OATS, UNCOOKED

CUP WATER

2 TABLESPOONS RAISINS

PINCH GROUND CINNAMON

1 TABLESPOON CHOPPED WALNUTS OR PECANS

LOW-FAT MILK (OPTIONAL)

In microwave-safe 1-quart bowl, combine barley, bulgur, oats, and water. Microwave on high 2 minutes. Stir in raisins and cinnamon; microwave 3 minutes longer. Stir, then top with walnuts. Serve with milk, if desired.

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EACH SERVING: ABOUT 265 CALORIES | 8G PROTEIN | 50G CARBOHYDRATE | 6G TOTAL FAT (1G SATURATED) | 7G FIBER | 0MG CHOLESTEROL | 5MG SODIUM

PECAN-OATMEAL

PANCAKES

Everyone’s talking back to basics. What could be more down-home than fluffy hot pancakes with warm maple syrup? We think we’ve done back to basics one better by adding whole-grain oats and toasted pecans to the batter, and cooking the pancakes in a nonstick skillet lightly brushed with oil.

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ACTIVE TIME: 25 MIN • TOTAL TIME: 25 MIN

MAKES: 16 PANCAKES OR 8 SERVINGS

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1 CAN (3 OUNCES) PECANS

2 CUPS BUTTERMILK

1½ CUPS QUICK-COOKING OATS

½ CUP ALL-PURPOSE FLOUR

1 TEASPOON BAKING SODA

½ TEASPOON SALT

2 LARGE EGGS

2 TABLESPOONS CONFECTIONERS’ SUGAR

1 TABLESPOON VEGETABLE OIL

1 CUP MAPLE OR MAPLE-FLAVOR SYRUP

¼ TEASPOON GROUND CINNAMON, OR MORE, TO TASTE

GRAPES AND STRAWBERRIES FOR GARNISH

1 In nonstick 12-inch skillet over medium-high heat, toast pecans until golden brown, 3 to 4 minutes. Cool pecans slightly; coarsely chop.

2 In large bowl, combine buttermilk, oats, flour, baking soda, salt, eggs, and 1 tablespoon confectioners’ sugar, and stir just until flour is moistened; stir in toasted pecans.

3 Over medium heat, heat same skillet until hot; brush lightly with oil. Pour batter by ¼ cups into hot skillet, making 2 or 3 pancakes at a time. Cook until tops are bubbly and bubbles burst, 2 to 3 minutes; edges will look dry. With pancake turner, turn and cook until undersides are golden, 1 to 2 minutes. Place on warm platter; keep warm. Repeat until all batter is used, brushing skillet with more oil if necessary.

4 In small saucepan over medium heat, heat maple syrup until very warm. In cup, mix cinnamon with remaining 1 tablespoon confectioners’ sugar. Sprinkle pancakes with cinnamon-sugar; serve with warm maple syrup. Garnish platter with