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The possible preparations for our favorite grains seem unlimited. Here are our favorite grain-focused recipes to get you started.
This hearty salad is inspired by tabbouleh.
Once you go high-pressure, you never go back.
Leftover cutlets? They're even better the next time around.
Our unique risotto-cooking technique takes this springtime classic and perfects it.
Without a doubt, the best granola you'll ever make.
All your cravings together on one plate.
Tender, plump shrimp with mushrooms, bacon, and herbs, all atop creamy cheese grits.
The key to great tabbouleh salad is to control its moisture.
The delicious combo of butternut squash, sage, and brown butter, in an easy, hands-off risotto.
Creamy, silky, and saffron-scented, this is one of the simplest and most luxurious of risottos.
Fragrant jasmine rice with crab, garlic, and chilies.
Miso paste adds a deep savory backbone to this speedy risotto.
These fermented lentil-and-rice crepes have the punch of tangy sourdough, with a crisp and chewy texture.
For this veggie-loaded fried rice, green beans get blistered in the wok until smoky and charred.
Roasty, toasty, nutty toasted-rice powder is a key ingredient in Northern Thai and Lao cuisines.
Oatmeal at its simplest, and arguably most delicious.
Steam your way to sticky rice perfection.
One bowl makes for a satisfying, fancy-looking, and easy dinner.
How to get fried rice with distinct grains, each with a slightly chewy fried exterior and a tender bite.
How a beloved, centuries-old rice nearly died out, and was resurrected.
What to do with risotto rice...besides making risotto