What’s this all about?

We love whole grains! We have found that we prefer their flavor. They are also far healthier than the refined foods which characterize the typical modern diet.

Switching to whole grains helps maintain a low glycemic diet. That means you will have more sustainable energy levels throughout the day, and probably fewer problems with weight control.

We created this website with one goal: to build an online community of like-minded people who either share our enthusiasm about whole grains or just want to learn more about them.

Recipes Salad
Tuscan Penne Pasta Salad E-mail
Written by Whole Grain Gourmet   
Monday, 21 July 2008 01:08

Penne Pasta Salad

This simple whole wheat pasta salad is one of our favorites. The combination of flavors really lends itself to whole wheat pasta. The sweet acidity of the balsamic vinegar pairs perfectly with the fresh basil and creates a delightful contrast to the hint of fresh garlic. The sundried tomatoes and fresh shredded parmesan provide just the right accent. The peas and corn give it great texture.

Brown Rice and Tofu Poke Salad E-mail
Written by Whole Grain Gourmet   
Tuesday, 10 June 2008 12:06

Brown Rice and Tofu Poke Salad

Poke, pronounced POH-keh, is a traditional Hawaiian fish preparation that has evolved into what today is a combination of cubed sashimi style seafood tossed with a variety of Hawaiian and Japanese condiments. It is typically served as an appetizer and its flavors reflect the cultural and culinary melting pot that make up the Hawaiian islands.

We prepare a vegetarian version at home with tofu and serve it over a wonderful salad made with kale, broccolini, edamame, and brown rice. If you have ever enjoyed poke, you will love this salad. The flavor combinations are unique and wonderfully refreshing. It makes a perfect light and satisfying summer lunch.

Wilted Spinach Salad with Kamut E-mail
Written by Whole Grain Gourmet   
Saturday, 17 May 2008 20:06

kamut spinach salad

On a beautiful spring day, perhaps nothing makes a better lunch than a salad that is at once refreshing and hearty. Something that will give you the nutrients and energy to get through an active outdoor day without slowing you down. This morning, I awoke inspired to whip up a hearty grain salad for lunch. A trip to the market yielded some yellow squash, fresh mushrooms, red onions, and red pears. My local health food store recently started carrying Kamut so it seemed like an appropriate time to experiment with it.

Red Wheat Berry Salad E-mail
Written by Whole Grain Gourmet   
Monday, 31 March 2008 22:34

red wheatberry salad

Some good friends of ours recently asked us for this recipe. They planned to serve it at a family Easter dinner. We met with them yesterday and it sounds like they loved it. It had been a little while since we last made it, so we decided to put some red wheat berries to soak last night before bed.

Tarragon Shrimp Couscous Salad E-mail
Written by Whole Grain Gourmet   
Monday, 28 January 2008 11:34

This is a simple, delicious, and healthy light meal that is easy to make, nutritionally rich, and satisfying. It is a favorite in our family.

Tarragon Shrimp Couscous Salad


  • 1 lb large peeled shrimp
  • 1 package (12oz) whole wheat couscous
  • Low sodium chicken broth – see recipe preparation for amount
  • 2 1/2 cups watercress, chopped
  • 1/2 pound tomatoes, diced
  • 2 green onions, finely chopped
  • 2 Tbsp lemon juice
  • 1/3 cup olive oil
  • 2 cloves garlic, crushed
  • 1/2 tsp dried tarragon
  • fresh ground black pepper, to taste
  • 1 tsp kosher salt


  1. Prepare the couscous according to the package directions, substituting chicken broth for the volume of water specified on the package. Set aside to cool at room temperature.
  2. In a small pan, heat the oil over a medium heat. Add the tarragon and garlic and sauté until the garlic becomes fragrant but does not quite brown. Remove from the heat and allow the oil to cool. Separate 1/4 cup of the oil for the dressing.
  3. Prepare the dressing by whisking together the lemon juice, 1/4 cup tarragon oil, kosher salt, and fresh ground black pepper to taste.
  4. Skewer the shrimp and brush with the remaining tarragon oil. Dust the shrimp lightly with kosher salt and ground black pepper.
  5. In a large bowl, combine the couscous, watercress, green onions, tomatoes, and the dressing.
  6. Broil the shrimp for about 2-3 minutes per side. Serve the shrimp over the couscous.

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