938 grain recipes

Italian bulgur soup with summer squash, lima beans, tomatoes, basil, garlic, and Parmesan. A hearty, low-fat vegetable soup with whole grain texture, ready in 45 minutes.

Crusty seeded multigrain boule baked in a Dutch oven with whole wheat, oats, rice flour, flax, poppy, sesame, and sunflower seeds. No-knead, high-fiber artisan bread at home.

The bread tastes delicious with butter when it's still warm.

Chicken, Ham Brunswick Stew with Lima Beans and Potatoes recipe

Self-crusting bean and cheese pie packed with chickpeas, kidney beans, and taco seasoning under a bubbly cheddar top. The cheesy biscuit crust forms right in the pan.

Vegetable-packed alphabet soup with barley, tomatoes, and peas in a chicken-beef broth. Wholesome, colorful, and satisfying without any meat.

It's a basic vegetable soup that's loaded with vegetables and slowly simmering in beef broth. It's simply tasty.

Steamed broccoli, snap beans, and kale tossed with soybeans, chopped brazil nuts, and a garlicky tarragon dressing. A protein-packed vegetarian side that works hot or cold in just 20 minutes.

Jerusalem artichokes and green beans tossed with walnut oil, lemon juice, garlic, and chopped walnuts. A diabetic-friendly vegetable side in 30 minutes.

Aush is a hearty Afghan noodle dish layered with split peas, kidney beans, spinach, spiced lamb keema, and tangy mint yogurt. Handmade noodles meet bold Central Asian flavors in this soul-satisfying one-bowl meal.

Creamy beer cheese dip loaded with black beans, jalapeño cheddar, scallions, and chopped tomatoes. Melts together in 20 minutes. Serve warm or cold with pretzels or tortilla chips.

Stuffed green bell peppers filled with brown rice, chopped nuts, and herbs simmered in tomato juice. A vegetarian main dish baked with the pepper lids on.

Pasta and bean soup with chickpeas, kidney beans, elbow macaroni, and tomato paste in herbed vegetable stock. A filling 30-minute vegetarian soup with Italian flair.

Indian-spiced potatoes and green beans with turmeric, asafetida, dried chiles, and ghee, boiled then charred on the bottom for a crispy, smoky crust.

Sichuan-style stir-fried green beans with fermented black beans, fresh hot chilies, garlic, and a tangy rice vinegar glaze. A spicy Chinese vegetable side in 30 minutes.

Meatless potato and pinto bean chili spiked with jalapeño, cumin, allspice, and chili powder in a chunky tomato-vegetable broth. Filling, vegan, and on the table in an hour from one Dutch oven.