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5 Grain Salads for Summer

Jennifer Olvera Post a comment

Grains come in many forms, and they're a wonderful vehicle for flavors. The trick is striking the right balance: when combined with sweet, seasonal fruits, green herbs, and crunchy, fresh vegetables, simple grains have the potential to become magical. Here are five tasty ways to get started! More

Summer Grain Salads: Quinoa Salad With Dried Tart Cherries, Mint, and Feta in Lemon-Sumac Vinaigrette

Jennifer Olvera 1 comment

This quinoa salad takes Middle Eastern flavors and ties them together with sumac-laced lemon vinaigrette. Fortunately, the mix of tart, dried cherries, mint, parsley, salty feta and pomegranate seeds is enough to make you forget you're eating healthy. More

Quinoa Salad With Dried Tart Cherries, Mint, and Feta in Lemon-Sumac Vinaigrette

Serious Eats Jennifer Olvera Post a comment

This quinoa salad takes Middle Eastern flavors and ties them together with sumac-laced lemon vinaigrette. Fortunately, the mix of tart, dried cherries, mint, parsley, salty feta and pomegranate seeds is enough to make you forget you're eating healthy. More

Summer Grain Salads: Farro Salad With Blue Cheese, Pine Nuts, and Tomatoes

Jennifer Olvera 1 comment

In this simple recipe, farro is simmered with onion, garlic, and carrot to impart extra flavor. Then it's combined with a host of fresh ingredients: juicy tomatoes, cucumbers, and herbs, all of which are tied together with red wine vinaigrette, pine nuts, and crumbled blue cheese. More

Summer Grain Salads: Fruity Black Rice Salad With Cilantro and Mango

Jennifer Olvera 1 comment

This black rice salad is full of color: avocado and cilantro for a shock of green, mangoes, and oranges for some stark contrast, followed by a sprinkle of red onion and a shower of earthy, crunchy pepitas, all tied together with chili and cumin-spiked orange vinaigrette. More

Fruity Black Rice Salad With Cilantro, Avocado, and Pepitas in Chili-Orange Vinaigrette

Serious Eats Jennifer Olvera 3 comments

This black rice salad is full of color: avocado and cilantro for a shock of green, mangoes, and oranges for some stark contrast, followed by a sprinkle of red onion and a shower of earthy, crunchy pepitas, all tied together with chili and cumin-spiked orange vinaigrette. More

Wheatberry and Watercress Salad With Bacon Vinaigrette

Serious Eats Max Falkowitz Post a comment

Rendered bacon fat becomes the base of a dressing for this hearty grain salad tossed with peppery watercress. More

Whole-Grain Spelt Salad With Leeks and Marinated Mushrooms

Serious Eats Daniel Gritzer Post a comment

Grain salads are forgiving and flexible, and nutty spelt takes well to all kinds of vegetables like fennel, arugula, or carrots. Here, quick-marinated mushrooms, leeks, and cucumbers combine for a refreshing, flavorful salad. More

What's the Best Way to Cook Whole Grains?

Daniel Gritzer 15 comments

Is a pressure cooker the secret weapon for perfectly cooked grains? We put it to the test, with surprising results. More

Warm Farro Salad With Asparagus, Peas, and Feta

Serious Eats Yasmin Fahr 4 comments

This warm one-pot farro salad is loaded with tender spring peas and asparagus, along with heartier ingredients like kale and crunchy almonds. Tossed with a tangy lemon-mustard vinaigrette and briny feta cheese, it's a healthy dish that celebrates of the transition from winter to spring. More

Meat Lite: Warm Whole Grain Salad With Fennel, Arugula, Prosciutto, and Pecorino

Lauren Rothman 2 comments

Roasted fennel and arugula meet chewy, nutty grains in a warm salad accented with prosciutto and cheese. More

Warm Whole Grain Salad With Fennel, Arugula, Prosciutto, and Pecorino

Serious Eats Lauren Rothman 6 comments

Roasted fennel and arugula meet chewy, nutty grains in a warm salad accented with prosciutto and cheese. More

Do I Need to Soak My Grains?

Daniel Gritzer 28 comments

Does soaking grains overnight help improve their cooking time and quality? We test it out with three different types of grains, and get surprising results. More

The Serious Eats Guide to Whole Grains

Niki Achitoff-Gray 31 comments

Grains have been a staple of the human diet for the last, oh, 10,000 years. And if you think about it properly—by which I mean with a few debatable leaps of logic and some generous omissions—grains are also basically responsible for all the best things: beer, adorable pets, beds, cheesy popcorn, and, yes, internet. In that fertile crescent-agricultural revolution-cradle of civilization sense, that is.

But have you ever listened to someone wax rhapsodic about the delights of whole grains and thought to yourself, meh? Welcome to the club that I totally just quit.

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Carrot and Rye Berry Salad with Celery, Cilantro, and Marcona Almonds

Serious Eats J. Kenji López-Alt 12 comments

A hearty salad with rye berries, tender carrots, onions, cilantro, celery, and toasted Marcona almonds in a simple olive oil vinaigrette. More

Blueberry Breakfast Bars From 'Whole-Grain Mornings'

Cook the Book Kate Williams 2 comments

Sweet, snack-like foods are not usually my pick for breakfast. I'm less likely to grab a muffin or slice of coffee cake than I am to slurp down a bowl of oatmeal. Still, slightly sweet baked goods like Megan Gordon's blueberry breakfast bars in her new cookbook, Whole-Grain Mornings, could find a place in my breakfast routine if I need a quick grab-and-go meal. More

Blueberry Breakfast Bars From 'Whole-Grain Mornings'

Serious Eats Kate Williams Post a comment

Sweet, snack-like foods are not usually my pick for breakfast. I'm less likely to grab a muffin or slice of coffee cake than I am to slurp down a bowl of oatmeal. Still, slightly sweet baked goods like Megan Gordon's blueberry breakfast bars in her new cookbook, Whole-Grain Mornings, could find a place in my breakfast routine if I need a quick grab-and-go meal. More

Cook the Book: 'Whole-Grain Mornings' by Megan Gordon

Cook the Book Kate Williams Closed

I'm the kind of person who eats the exact same thing for breakfast every morning. I'll go through long phases (very long phases) where I'll only want to eat oatmeal, muesli, granola, or toast—always with yogurt and often with fruit. Right now, I'm in the midst of a 2+ year infatuation with muesli. But while I am clearly a creature of habit, I am not entirely opposed to trying new things when it comes to my a.m. habits. This is why I was delighted to open up my copy of Megan Gordon's new cookbook, Whole-Grain Mornings. More

Italian Easy: Farro Salad with Lentils, Beans and Oven Roasted Vegetables

Serious Eats Deborah Mele 9 comments

Farro has a slightly nutty taste and a tender al dente texture that makes it ideal for salads. More

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