Grain recipe collection

Sophisticate your chicken today with this easy crockpot recipe that you will end up storing in your cookbook.

Prune coconut bars with a soft prune-orange filling between a crunchy oat, whole wheat, and coconut crust. No refined sugar, no eggs, and naturally sweet.

Classic prune whip dessert with mashed prunes folded into stiff meringue with cooked oatmeal and cinnamon. A light, airy no-bake treat with no fat and minimal sugar.

Pudina rice, a fragrant Indian one-pot mint pulao, with a fresh mint, coconut, ginger, and garlic paste, whole spices, and tomato simmered into the rice. A vibrant, herby vegetarian dish.

Indian pulao rice with ghee-fried onions, garlic, and green peas. A simple, fragrant one-pot rice dish that serves as the base for endless spice variations.

Pumpkin cheese tart with a gingersnap-oat crust and a marbled cream cheese-pumpkin filling, finished with warm caramel sauce. A lighter take on pumpkin pie that actually holds its own on the holiday table.

Pumpkin date bread with whole wheat flour, oats, buttermilk, and five warm spices. Lower in sugar than most pumpkin breads, with dates adding natural caramel sweetness.

Pumpkin cake doughnuts with bran flakes and pumpkin pie spice, deep-fried until golden and rolled in cinnamon sugar. A spiced fall doughnut made from scratch with real pumpkin.

Pumpkin oat streusel muffins with rolled oats, pumpkin puree, warm spices, and a crumbly brown sugar oat topping. Classic fall breakfast or coffee break treat.

Homemade salt substitute blend of basil, savory, celery seed, cumin, sage, thyme, and marjoram. A pungent, sodium-free seasoning for low-sodium diets that adds real flavor.

Pure vegan gumbo with a slow-cooked nutty brown roux, sauteed okra, and a generous mix of greens like kale, collard, and chard. Plant-based Louisiana classic served over rice.

Purple pudding made with blue cornmeal and grape juice, blended smooth with yogurt. A naturally colorful no-bake dessert with a creamy, tangy finish and striking violet hue.

Roasted quail on large flat mushrooms with a fresh herb duxelles stuffed under the skin. An elegant French bistro main where the birds drip their juices onto their mushroom thrones.

Fiesta bread is a savory oat and yogurt quick bread with scallions, jalapeño, cumin, and chili powder, baked golden in a skillet. Served warm with a cream cheese and salsa spread.

Brown rice quiche crust pressed into a pie plate with butter, onion, basil, and a beaten egg as binder. Gluten-free alternative to pastry, especially good with tuna fillings.

Quick and easy muffins from pantry staples, ready in about 30 minutes. A plain muffin base you can flavor any way you like for fast weekday breakfasts or afternoon snacks.