The possible preparations for our favorite grains seem unlimited. Here are our favorite grain-focused recipes to get you started.
Take the Halal cart home with you.
Light seasoning helps fried rice shine.
Red beans and rice are good right away, but they're even better the next day.
A classic one-pot Japanese chicken dish.
The Kind of Spam You Want to Get
Move over banana bread—we have a new way to use up those black bananas...
Eggs and rice. Tamago Kake Gohan, or TKG as the kids are calling it, is the ultimate Japanese comfort food.
One pot and 20 minutes for this Japanese fast-food classic.
A polenta recipe that delivers smooth, creamy results.
Creamy, flavor-packed mushroom risotto, without the constant stirring.
Unleash the power of fresh spices.
An addictive Thai dessert, seasoned with salty-sweet coconut milk and served with fragrant sliced mango.
Yes, you can get perfectly creamy, nutty risotto without half an hour of stirring.
Our unique risotto-cooking technique takes this springtime classic and perfects it.
A silky and comforting rice porridge.
Leftover cutlets? They're even better the next time around.
A descendant of paella, with all the global flair of New Orleans mixed in.
Without a doubt, the best granola you'll ever make.
A salmon rice bowl doesn't have to take long to prepare.
How to get fried rice with distinct grains, each with a slightly chewy fried exterior and a tender bite.
Use your microwave to cook small batches of rice without a stovetop or rice cooker.
How a beloved, centuries-old rice nearly died out, and was resurrected.
What to do with risotto rice...besides making risotto