The possible preparations for our favorite grains seem unlimited. Here are our favorite grain-focused recipes to get you started.
Narrow by type
An absolute riot of delicious goodies, all packed into perfectly cooked rice.
These fermented lentil-and-rice crepes have the punch of tangy sourdough, with a crisp and chewy texture.
Cranberries and apples team up in an unexpected way for this wild rice salad.
An addictive Thai dessert, seasoned with salty-sweet coconut milk and served with fragrant sliced mango.
An unlikely combo that works.
A 100% vegetarian meal in a (rice) bowl.
A bowl of rice, topped with pure luxury.
Move over banana bread—we have a new way to use up those black bananas...
The perfect dish to feed a cold.
The key to great tabbouleh salad is to control its moisture.
Sweet corn and salty pecorino cheese come together in this simple no-stir pressure cooked risotto.
Easy to make and lasts for days.
Our favorite ways to cook with barley, quinoa, rye, and other whole grains.
These rice bowls will get you through the week.
Fried rice recipes that are pure magic.
Risotto isn't as hard as some would have you believe.
The best make-ahead lunch? One of these 19 quick, easy, travel-friendly bean and grain salads
Build a better rice bowl.
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.
We tested the top rice cookers on the market to determine which is the best for you.
How a beloved, centuries-old rice nearly died out, and was resurrected.