Bob’s Red Mill Grains of Discovery Giveaway!

Avocado Amaranth Israeli Salad

Boy oh boy I’ve got a fun giveaway for y’all today! I’ve been working with Bob’s Red Mill to spread the word of their Grains of Discovery program. I’m thrilled to host this Bob’s Red Mill Grains of Discovery Giveaway! So far I’ve made this Avocado Amaranth Israeli Salad. 

Quinoa Tabbouleh Salad

And Farro Stuffed Eggplant with Tahini Yogurt Sauce and Pickled Jalapeños.

Farro Stuffed Eggplants with Pickled Jalapeños and Tahini Yogurt Sauce

You may have seen a Google+ Hangout I participated in all about farro. If not, you can watch it now!

Do you cook with grains? Now you can win this whole set and cook to your little heart’s content! Yippee! You get all these ancient grains:

  • Amaranth
  • Chia
  • Farro
  • Kamut
  • Millet
  • Quinoa
  • Sorghum
  • Spelt
  • Teff

Don’t worry if you are gluten free, the friendly folks at Bob’s Red Mill will customize your pack to include more of the grains you can eat.

Avocado Amaranth Israeli Salad

All you have to do to enter is fill out the Rafflecopter below with your favorite recipe for using grains. Follow WJWE and Bob’s Red Mill on Facebook and Twitter for more ways to enter!

a Rafflecopter giveaway

This giveaway is sponsored by Bob’s Red Mill but all opinions are my own. U.S and Canada entries only, please. Winner must respond within 48 hours via email or a new winner will be chosen.



  1. says

    I use the mixed grains to make a vegetarian stew/cholent. We don’t really follow a set recipe, we use whatever veggies we have or that are on sale. The grain mix make the prep easy.

  2. says

    Love it! My favorite recipe is lightly dressed kale, whatever grain I have handy (usually quinoa), beets, and goat cheese. Standard lunch :)

  3. Becky B says

    Amy, can you do a recipe with Sorghum? I’ve never cooked with it before and wouldn’t know where to start!

  4. Gem says

    I have a really nice farro salad recipe with peas and leeks and a greek yoghurt dressing. I’m currently experimenting with quinoa too

  5. Pat says

    Southwestern Qinoua salad with cilatro lime dressing. I would also love to try them all I love trying new food and I can’t normally find several of those types.

  6. Jacqueline Osborne says

    So far I’ve tried quinoa and farro, both as a replacement for plain rice. I also use the quinoa as a main dish for me and add veggies and usually feta.

  7. dana says

    i make a quinoa greek salad (feta, cucumber, tomato, red onion) with a simple lemon and vinegar dressing. I also love throwing chia seeds into everything.

  8. says

    OK, not fair to say it’s a favorite (yet) but I’m making your farro stuffed eggplant tonight or tomorrow – way excited about that. I use chia and flax in my smoothies and salads nearly every day. Quinoa has replaced rice as our go-to grain for a side. We’ve also made quinoa cakes – or burgers, whichever you prefer – for a nice vegetarian option. I use millet and spelt in muffins. I wouldn’t call our house gluten free or vegetarian by a long shot, but over the last year we’ve been eating more and more of these types of meals. Can’t lie – Bob’s Red Mill is usually my favorite brand. Love.

  9. says

    I made a meatloaf last night,that I threw together with QUINOA and chopped green pepper and half a red onion and slightly under half a pound of ground beef,an egg,minced garlic,tomato soup (half a can), most of a can of tomato paste.and some black pepper…..baked in a 350 oven… was quite tasty…..only thing is the grease did not drain off,it stayed in So next time I think I’ll put it over a rack……