Side Dish Recipes for Whole Grains

This whole-grain salad stars farro, an ancient form of wheat common in Italy, along with roasted fennel and bell peppers. Enjoy leftovers for lunch the next day.

This pilaf, made with nutty bulgur, gets plenty of bright flavor from fresh dill, mint, parsley, ginger and lemon.

A simple dressing of sherry vinegar, Dijon mustard and paprika flavors this rice and lentil salad. It's a great way to use up leftovers.

Here we've combined two favorite Southern side dishes--grits and greens--into one casserole; it's a natural choice to serve with Easter ham. Try omitting the bacon and using vegetable broth to make it a vegetarian dish.

Cilantro, lime and scallions lend a bright finish to delicate quinoa. This versatile side pairs well with seafood, poultry or pork.

In this recipe, millet is cooked to a polenta-like consistency with shredded vegetables, lemon zest and grated cheese, shaped into patties and browned in a skillet. The result is a unique pancake that's a little crunchy on the outside and creamy inside. Try them as a side dish with chicken or fish for dinner or over mixed greens for lunch.

This convenient alternative to traditional stovetop risotto uses healthy, fiber-rich whole grains--either barley or brown rice--seasoned with Parmesan cheese, lemon zest and oil-cured olives. The gentle, uniform heat of a slow cooker allows you to cook a creamy risotto without the usual frequent stirring.

Grated butternut squash adds color and nutrients to this brown rice pilaf. This is a riff on a traditional Greek dish that calls for Greek pilaf rice and pumpkin; here we've substituted instant brown rice and butternut squash.

Pungent mustard greens beg for other strong flavors for balance. Here walnut oil, walnuts, dates, bulgur and white-wine vinegar do the trick.

This spicy salad with little jewels of dried apricot in the mix would be welcome for lunch or a simple weekday dinner.

Sweet winter squash and earthy shiitake mushrooms are delicious in this creamy risotto.

Take grits upscale by adding fresh corn, goat cheese and chives.

You get two sides in one with this dish--whole-grain barley along with crisp matchsticks of vitamin- and fiber-rich snap peas. Serve with roasted or grilled salmon or chicken.

Bulgur is ubiquitous in Middle Eastern cooking but also pairs deliciously with Asian seasonings. This simple side dish is perfect with beef, lamb or poultry. For variations, substitute toasted sesame seeds for the almonds, or carrot juice (it is surprisingly good and certainly nutritious) for orange juice.

In this pungent mushroom risotto, we substitute fiber-rich barley for the more traditional arborio rice. Any combination of mushrooms will work; if you use shiitakes, remove the stems from the caps before using.

Winter squash contributes a rich, full flavor to a simple barley pilaf. Gremolata, an Italian mixture of parsley, lemon zest and garlic, gives the dish a lively finish. The pilaf is an excellent accompaniment to chicken and pork, but would stand on its own with the addition of Parmesan.

A gratin is any dish topped with cheese or breadcrumbs mixed with butter, then heated until browned--but it needn't be heavy. This one has plenty of garden-fresh tomatoes and herbs, a touch of full-flavored cheese and a crispy crumb topping.

Serve this tart, parsley-dominated tabbouleh at your next backyard gathering.

This pilaf melds the chewy texture of barley and wild rice with the richness of toasted pine nuts and the sweet-sour crunch of pomegranate seeds. The elegant dish is perfect for entertaining.