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The possible preparations for our favorite grains seem unlimited. Here are our favorite grain-focused recipes to get you started.
Leftover cutlets? They're even better the next time around.
A salmon rice bowl doesn't have to take long to prepare.
An addictive Thai dessert, seasoned with salty-sweet coconut milk and served with fragrant sliced mango.
Miso paste adds a deep savory backbone to this speedy risotto.
Without a doubt, the best granola you'll ever make.
Tender, plump shrimp with mushrooms, bacon, and herbs, all atop creamy cheese grits.
All your cravings together on one plate.
Fragrant jasmine rice with crab, garlic, and chilies.
Oatmeal at its simplest, and arguably most delicious.
An unlikely combo that works.
Creamy, silky, and saffron-scented, this is one of the simplest and most luxurious of risottos.
Steam your way to sticky rice perfection.
The perfect dish to feed a cold.
Roasty, toasty, nutty toasted-rice powder is a key ingredient in Northern Thai and Lao cuisines.
These fermented lentil-and-rice crepes have the punch of tangy sourdough, with a crisp and chewy texture.
A morning indulgence that's creamy and lightly sweetened with brown sugar.
What it is, where it came from, and a guide to rice varieties you might find in your supermarket.
Use your microwave to cook small batches of rice without a stovetop or rice cooker.
A simple, common restaurant trick that allows you to prep and cook risotto ahead of time.
A soup built in the model of a stew, and all the better for it.
How to get fried rice with distinct grains, each with a slightly chewy fried exterior and a tender bite.
Forget all the polenta dogma you've heard—we have some new rules to share.
How a beloved, centuries-old rice nearly died out, and was resurrected.
We tested the top rice cookers on the market to determine which is the best for you.