Don’t think about whole grains as dinner-only meal elements; they can be enjoyed throughout the day.

In addition to cooked cereals and porridges, consider slipping uncooked millet or plain cooked brown rice into your pancake or muffin batters.
Add cooked whole grains to whisked eggs and sliced veggies for an elegant and filling frittata.
Rolled oat-based granola is a breakfast staple – add rolled rye and barley to mix things up.

Grain salads are lunchtime all-stars – lean on last night’s leftovers for mid-day mains that will fill you up until dinner.
Pat cooked whole grains into "cakes” for an easy, hand-held meal.
The quick and easy classic, brown rice and beans, is a protein-packed and totally customizable lunch staple.

Whole grains are side dish champions, happy to be tossed in a cool vinaigrette or treated to a hearty stir in a risotto-like preparation.
Bulk up vegetable soups with a handful of filling whole grains.
Stuff cooked whole grains into hollowed out bell peppers, summer squash or eggplant, then bake.

Add raw or cooked oats to your usual fruit mixture for ultra-satisfying smoothies.
Whole grains of the puffed variety can be formed in protein-rich snack bars. Try popping millet and amaranth in a dry skillet for adding to bars or sprinkling on yogurt.
Transform brown rice into a classic dessert pudding with a few simple steps.