New Recipes from The Kitchn

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

Faith Durand
Faith DurandSVP of Content
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
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updated May 2, 2019
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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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Recipe Review
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