There's a lot more than just a grain of truth in the statement that whole grains are good for you. Our recipes for everything from soup and crackers to salads and main courses make them tasty and easy, too.
Omit the yogurt for a vegan soup - a stellar warm-up on a chilly day.
See the recipe
This cracker bread, often called lavash, tastes better and is a lot cheaper than the store-bought variety. Best of all, you don't have to be a baking pro to make it. Use a clean coffee grinder or mini chopper to grind your own flaxseeds: 3 tbsp (50 mL)seeds will yield about 1/4 cup (50 mL) ground.
Whole grains make for tasty stuffings, as in these chicken breasts rolled around an Eastern Mediterranean-inspired pilaf mixture. For a little more bulgur pilaf on the side, double the pilaf ingredients.
You can enjoy this right away or bake it on the weekend to freeze and reheat during the week. Milk or yogurt top it off nicely.
Multigrain flour, rolled oats and wheat germ give these quite chewy pancakes a wholesome flavour. Multigrain flour is a combination of all-purpose and whole wheat flours, cracked wheat and rye and whole flaxseeds. For a less chewy version, substitute whole wheat flour for the multigrain.
Deli-supermarket smoked cheeses include Gruyere, provolone and Gouda plus the mild mozzarella. We recommend using the olive oil in the jar of sun-dried tomatoes because it's infused with the tomato flavour.
Flecked with bits of red pepper, pale cheese and green parsley, this salad is appealing and intriguing. Wheat berries are either soft or hard: soft take 15 minutes less than the hard to cook.
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