3,103 wheat recipes

Hearty vegetable burgers with bulgur, walnuts, chickpeas, mushrooms, tahini, and sunflower seeds seasoned with cumin and dill. Vegan and packed with protein.

Greek-seasoned burgers with oregano, cumin, lemon juice, and fresh tomato tucked into whole wheat pita pockets with romaine and red onion. Low-fat and diabetic-friendly.

Lentil salad bulks up earthy brown lentils with bulgur wheat and soy grits, tossed with spinach in a tangy yogurt-mustard-lemon dressing. High-fiber vegan main or side.

Moroccan lentil soup with chickpeas, wheat berries, saffron, and a lemon-egg finish called taktira. A hearty North African soup spiced with turmeric, ginger, and cilantro.

Gingerbread rice bran muffins made with whole wheat flour, molasses, ginger, cinnamon, and raisins. Low-fat, egg yolk-free, and high in fiber for a healthier breakfast muffin.

Turkey A La King served in crispy whole wheat bread cups with a creamy vegetable-rich sauce. Classic comfort food made with leftover turkey and frozen peas.

Curried turkey sandwich layers diced leftover turkey with crisp apple, celery, and scallions in a yogurt-mayo dressing warmed with curry powder, piled between slices of whole wheat toast. A fresh, fast lunch from the Thanksgiving carcass.

Scheherazade casserole: the classic Moosewood vegetarian bake of bulgur, ground soybeans, tomatoes, cumin and feta cheese. Middle Eastern-spiced, protein-rich and a co-op cookbook hall of famer.

Baked veggie burgers made with ground sunflower seeds, grated carrots, celery, and wheat germ. Crispy outside, tender inside, and naturally low in sodium.

Middle Eastern beef kibbe patties made with bulgur wheat, pine nuts, cinnamon, cayenne, and fresh lemon juice. Pan-fried until golden and served with cool yogurt on the side.

Super spiced raisin nut bread combines bread flour and whole wheat with cinnamon, allspice, and nutmeg for a fragrant, lightly sweet bread machine loaf perfect for toast and French toast.

Tired of the same old leaf lettuce salad? Then try this tasty recipe that uses bulghur and tomatoes.

Easy and cheap to make and goes with anything, whether it be steamed veggies, potatoes, mac and cheese. Super moist and GREAT taste.

Creamy baked ricotta and goat cheese swirled with basil pesto, sliced thick and served over a chunky ratatouille of eggplant, zucchini, and tomatoes. A gorgeous vegetarian main or side.

An apricot stuff for roasting whole chicken or turkey, perfect for the holidays. From a church LIFE cookbook. Bake outside the bird for a low fat alternative.

Oozy, gooey, spicy and delicious variation on the classic American grilled cheese.