Keep whole grains stocked in your pantry for these flavorful dinners.
Use leftover cooked barley to make our satisfying Bean & Barley Soup.
And try our One-Pot Chicken with Farro when you need something with simple instructions, but complex flavors.
Photo: Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia Bayless
Plus this recipe for healthy bean and barley soup freezes beautifully.
Feel free to swap in any vegetables or cook up another whole grain, such as brown rice.
Serve with a glass of your favorite red wine.
Photography: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabe Greco
Cumin, saffron, and oregano season rich chicken thighs and nutty farro as the dish simmers.
A mandoline or vegetable peeler makes quick work of thinly slicing vegetables.
Beets contain a phytochemical called betalains, which can help fight inflammation in the body.
Are you a spiralizing pro?
Swap 5 cups of raw zucchini, carrot or other veggie “noodles” for the cooked pasta.
Chicken tenders and pretrimmed green beans make this healthy dinner super-fast.
Photography: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabe Greco
The stuffed cabbage leaves gently bake in a simple tomato sauce.
This easy stuffed cabbage recipe can be made ahead of time and baked just before serving.
Bulgur, also called cracked wheat, is a quick-cooking whole grain.
These bowls would be excellent make-ahead lunches.
Pack the avocado mixture separately, adding a little water to thin it as needed.
Dominic Perri
Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster
