29 Whole Grain Dinner Ideas for Next Month

Day 1: Poached Egg Buddha Bowls

I love cooking for my husband and this is the first dish of the year that we enjoy out in our back yard. I often include fresh peas and cherry tomatoes, halved. —Amy McDonough, Carlton, Oregon

Day 2: Black Bean Bulgur Salad

The only cooking in this easy bulgur salad is heating the broth and bulgur. You can adapt the recipe to your preference; if you want to add chopped cooked chicken, use chicken broth in place of vegetable broth. —Carole Resnick, Cleveland, Ohio

Hearty Turkey & Rice

We love this tasty dinner. It’s quick to prepare, making it a great (and yummy!) meal when you’re running late. You’ll love the easy cleanup, too! —Joan Hallford, North Richland Hills, Texas

Cranberry-Pecan Wheat Berry Salad

I love to experiment with different grains and wanted to give wheat berries a try. My whole family goes nuts for this salad, especially my mom. —Kristen Heigl, Staten Island, New York

Mushroom Bolognese with Whole Wheat Pasta

A traditional Bolognese sauce is meat-based with everything from pork to pancetta. Skipping the meat, I loaded this pasta dish with baby portobellos and veggies. —Amber Massey, Argyle, Texas

Black Bean & Corn Quinoa

Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter’s college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. —Lindsay McSweeney, Winchester, Massachusetts

Fresh Corn and Tomato Fettuccine

This recipe combines delicious whole wheat pasta with fresh garden produce. It's tossed with heart-healthy olive oil, and a sprinkling of feta cheese gives it bite. —Angela Spengler, Tampa, Florida

Chicken Barley Soup

No question—this is my favorite barley soup! It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. It simply tastes too good to keep to yourself! —Diana Costello, Marion, Kansas

Vegetarian Black Bean Pasta

This black bean pasta was something I created as a teenager, back when I was a vegetarian. Now that my daughter doesn't eat meat, she asks for this dinner several times a week. —Ashlynn Azar, Beaverton, Oregon

Great Grain Burgers

I've experimented with many combinations of ingredients to make a good meatless burger and this is our favorite. These patties cook up golden brown and crispy and make delicious sandwiches. —Pat Whitaker, Alsea, Oregon

Thai Pasta with Spicy Peanut Sauce

We love how the whole wheat pasta and crisp, raw vegetables blend with the rich and creamy peanut sauce. The addition of fresh lime juice really brightens the flavor of the dish. Some eat it hot, but my husband and I prefer to wait until it's closer to room temperature. —Donna McCallie, Lake Park, Florida

Brown Rice Mulligatawny

My friends tell me this is one of the best soups they’ve ever had. One even said it’s “perfect.” No one guesses that it’s healthy!—Sarah Ott, Blanchardville, Wisconsin.

Peanut Ginger Pasta

To get that luscious taste of Thai cuisine, combine ginger, basil, lime and peanut butter in a sauce for linguine. It's so good, we've never had leftovers. —Allil Binder, Spokane, Washington

Day 15: Barley Risotto and Beef Stroganoff

I was missing my Russian grandma's barley porridge and beef stroganoff, so I combined the two dishes. Cook the barley using the risotto method to keep the grains whole and irresistibly chewy. —Tatiana Kireeva, New York, New York

Whole Wheat Orzo Salad

In less than 30 minutes, I can put together this hearty salad of pasta, white beans and veggies – and it’s good for a crowd. — Mya Zeronis, Pittsburgh, Pennsylvania

Southwest Chicken Barley Chowder

Mashed squash helps make this chowder creamy but not heavy, and it's a favorite way to get barley on the table. My kids even ask for leftovers for lunch. —Pamela Cleghorn, Campbellsburg, Indiana

Day 18: Beef & Bulgur-Stuffed Zucchini Boats

My mom frequently cooked the giant zucchini that she grew in her garden. I adapted this recipe from one of her favorite weeknight meals. Though I love the taste of fresh-picked zucchini, the ones I've bought from the grocery store work great, too.—Susan Peterson, Blaine, Minnesota.

White Beans and Veggies with Couscous

My family loves the simplicity and full-flavors of this meatless entree. With its variety in taste and texture, we can see why they list it as their favorite! —Heather Savage, Wood River Junction, Rhode Island

Stir-Fry Rice Bowl

My meatless version of Korean bibimbap is tasty, pretty and easy to tweak for different spice levels. —Devon Delaney, Westport, Connecticut

Beef Barley Soup with Roasted Vegetables

The beauty of this soup is that you can roast the vegetables separately in the oven while it's simmering away. Then simply add them in during the last minutes on the stovetop. I love that the roasted vegetables keep their own bright flavors that add to this earthy bowl of warmth. —Gayla Scott, West Jefferson, North Carolina

Quinoa Tabbouleh

When my mom and sister developed several food allergies, we had to modify many recipes. I substituted quinoa for couscous in this tabbouleh. Now we make quinoa tabbouleh all the time! —Jennifer Klann, Corbett, Oregon

Lemon Couscous with Broccoli

I combined two recipes to create this side with broccoli and pasta. The splash of lemon adds nice flavor. Instead of toasted almonds, you could also sprinkle servings with grated Parmesan cheese. —Beth Dauenhauer, Pueblo, Colorado

Vegetable Pad Thai

Classic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It gives the entree its satisfying protein, for a delicious way to introduce it to your diet. —Sara Landry, Brookline, Massachusetts

Day 26: Lemon Cranberry Quinoa Salad

As the family cook, I appreciate how easy this is to throw together on a busy weeknight. Plus, this salad never gets boring. One of my favorite variations is to substitute diced fresh mango for the cranberries, cilantro for the parsley, and lime for the lemon juice and zest. —Mary Shenk, DeKalb, Illinois

Great Grain Salad

I can't think of a better dish to round out a meal. My grain salad features all my favorite nuts, seeds and fruits. Try adding grilled chicken to make it a meal on its own. —Rachel Dueker, Gervais, Oregon

Day 28: Whole Grain Chow Mein

My kids are picky eaters, but teriyaki and hoisin sauces work wonders with them. They love the meatballs, and I swap the noodles for whole grain pasta. —Kelly Shippey, Orange, California

Hearty Vegetable Barley Soup

My mom picked up this barley soup recipe in her fitness class and passed it to me. It’s loaded with goodness! Sometimes, I substitute ground turkey as the meat and use chicken bouillon instead of beef flavored.—Emily Melton, Prophetstown, Illinois

Avocado & Garbanzo Bean Quinoa Salad

This delicious quinoa avocado salad is high in protein and holds well in the fridge for a few days. If you make it ahead, add avocados and tomatoes right before serving. —Elizabeth Bennett, Seattle, Washington