Peanut Butter & Jelly Pockets, Farro Risotto, Coconut Black Rice Pudding, & Homemade Granola Bars

New Recipes from The Kitchn

It was hearty whole grains this week at The Kitchn, with recipes for tasty treats like whole wheat peanut butter and jelly pockets, and savory summer risotto with farro, corn, and tomatoes. There were whole grain Morning Glory muffins, and a brown rice bowl with tempeh and kale. We hope that you find something delicious and new to try this weekend!

Whole Wheat Peanut Butter & Jelly Pockets
Farro Risotto with Corn and Tomatoes
Brown Rice Bowl with Maple-Glazed Tempeh and Tahini-Miso Dressing
Whole Grain Morning Glory Muffins
How to Make Homemade Granola Bars
Coconut Black Rice Pudding
Wheat Berry Fools with Grand Marnier Figs
The Bijou "Jewel" Cocktail Recipe

Previous Week's Recipes: Lighter Eggs Benedict, Baked Eggs with Polenta, Herb Frittata, Empanadas, Smoky Deviled Eggs, and the Apricot Flip

(Images: See linked recipes for full image credits)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.