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Bulgur Salad with Apricots, Radicchio, Herbs and Walnuts

Serious Salads Jennifer Segal Post a comment

Bulgur is an ancient Middle Eastern grain made from whole wheat kernels that have been parboiled, dried and crushed (or cracked). Chewy and nutty-tasting, it's high in fiber, protein, and nutrients. More

Multi-Grain Congee (Chinese Rice Porridge)

Serious Eats Chichi Wang 4 comments

Thick and comforting Chinese rice porridge made with a mix of whole grains and pulses. More

Kyle Bailey's Couscous from Scratch

Serious Eats Brian Oh 3 comments

Because the process of making couscous is relatively labor intensive, you're not likely to see it done that often. But Bailey goes through the process of steaming the semolina, which requires some patience, but the results are pretty rewarding. It turns out light and airy and tastes subtly of cinnamon. Watch the process, and maybe even try it at home! More

Gallopinto (Nicaraguan Rice and Beans)

Serious Eats María del Mar Sacasa 3 comments

Rice and beans are served at every single meal in Nicaragua. It's either rice and beans, or riceandbeans, otherwise known as gallopinto ("red rooster," though friends and I used to call it "painted rooster" due to odd translations and plain old foolishness). The name alludes to the color of the mixture of white rice and small red kidney beans, which mirrors that of the king of the coop. More

Basmati Rice and Pea Pilaf (Peas Pulao)

Serious Eats Denise D'silva Sankhe 1 comment

When peas are in season, one of the first dishes they are dashed into is this subtle Peas Pulav. Jewel green spheres adorn this delicious rice preparation that can be had with almost any Indian gravy or lentil side-dish. More

Video: Chef Sean Brock's Anson Mills Grain Dinner in South Carolina

Daniel Klein 3 comments

Traveling through South Carolina, the Perennial Plate cooked and collaborated on a multi-course dinner with chef Sean Brock of Husk and McCrady's, which consisted entirely of grains from Anson Mills, the seminal grits and rice producer in the United States. "I'm a seed collector. I collect seeds like kids collect baseball cards," said Brock. More

Weekend Cook and Tell Round Up: Great Grains

Caroline Russock 3 comments

Last week on the Weekend Cook and Tell we asked all of you to delve into the healthy, nutty (health-nutty?) world of cooking with grains. We're curious what you guys do with farro, wheat berries, quinoa, and the other grains that make up your local natural food store's bulk section. As usual we were met with all sorts of brainy ideas. Let's take a look at some of our favorite graintacular contributions. More

Dinner Tonight: Farro Risotto with Rapini

Serious Eats Nick Kindelsperger 1 comment

I was so happy when I found a lovely bunch of rapini (AKA broccoli rabe) at the market, that I purchased it without even thinking about how to use it. Of course, there are all the usual suspects: with pasta and Italian sausage, or with mozzarella and red peppers. But I needed a new way to use the famously bitter green. More

French in a Flash: Olivey French Lentil and Barley Salad

Serious Eats Kerry Saretsky 6 comments

This salad is made from French Puy lentils and barley dressed with fresh thyme, lemon, and tapenade, and tossed with parsley and scallions. It goes perfectly with roast salmon, my virtuous food. More

Farro, White Bean, and Preserved Lemon Salad

Serious Eats Blake Royer 6 comments

This recipe with white beans is probably my favorite farro salad yet. The creamy beans play a huge role in that, along with the sweet tender leeks and fresh parsley. But it's the chunks of salty, citrusy preserved lemon, a condiment often used in Moroccan cooking, that really takes this salad to the next level. More

Kibbeh Naye with Lamb Heart

Serious Eats Chichi Wang Post a comment

Adapted from The River Cottage Meat Book by Hugh Fearnley-Whittingstall... More

Steamed Farro

Serious Eats helenjane Post a comment

Farro doubles in volume when cooked, so that small bag goes much farther than you think it will. Be sure you buy farro perlato—this means the chewy outside hull was removed and the farro will cook to a much softer... More

How to Make Risotto

How To Kumiko Mitarai 23 comments

Risotto-making requires you to stand at the stove and do nothing except tend to the rice for about 20 minutes. On the face of it, that could sound like a drag. But, like me, you might find it a "Calgon, take me away" kind of escape. The hot steam and the stirring, ladling, and more stirring transport me into a much-needed culinary meditation that results in a delicious meal. More

Cook the Book: Winter Farro Salad

Serious Eats Caroline Russock 4 comments

[Photograph: Caroline Russock] While planning dinner last night I realized that I was in something of a starch rut. I already had a main and a vegetable side planned, but I was at a loss for a substantial starchy side.... More

Dinner Tonight: Barley Risotto with Cauliflower and Red Wine

Serious Eats Nick Kindelsperger 7 comments

[Photograph: Nick Kindelsperger] I'm really not one for screwing around with recipes that have worked for hundreds of years. You know, mucking things up by substituting supposedly "healthier" or more "in vogue" ingredients. And believe me, risotto needs no help.... More

Gluten-Free Tuesday: Millet

Serious Eats glutenfreegirl 9 comments

"Millet was first grown in China, where it was revered for thousands of years as one of their five most sacred grains." [Photograph: Shauna James Ahern] Millet is the tofu of the grain world. OK, I know that might not... More

Seriously Italian: Zuppa di Farro

Serious Eats Gina DePalma 13 comments

"Like pasta, farro absorbs and unifies with whatever flavors you add to it." [Photographs: Gina DePalma, unless otherwise noted.] Previously Punctuating Flavors with Ricotta Salata » All Seriously Italian recipes » The onset of chilly, blustery days is the perfect... More

Dinner Tonight: Couscous-Stuffed Peppers

Serious Eats Blake Royer 4 comments

The stuffed peppers I remember from childhood were green, filled with ground beef, rice, and tomatoes, and a staple at church potlucks. Warm, filling, comforting, and starchy—a classic American dish. But Americans aren't the only ones who saw a bell... More

Eating for Two: Quinoa Chowder with Spinach, Feta, and Scallions

Serious Eats Robin Bellinger 8 comments

©iStockphoto.com/timsa Last Sunday Olivia Judson, the New York Times’s resident evolutionary biologist, wrote a guest column referring to a study that has been troubling me for a month or so. Apparently if you give two groups of pregnant and lactating... More

Eating for Two: Brown Rice with Lentils and Apricots

Serious Eats Robin Bellinger 8 comments

Photograph from WordRidden on Flickr I’ve always been a little smug about avoiding anemia and iron deficiency. In my mid-twenties my primary care doctor would always explain that it was not uncommon in women my age, but that I was... More

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