The possible preparations for our favorite grains seem unlimited. Here are our favorite grain-focused recipes to get you started.
A 100% vegetarian meal in a (rice) bowl.
Crispy on the outside, creamy on the inside
One bowl makes for a satisfying, fancy-looking, and easy dinner.
Carefully wrapped bundles of rice and sausage are chewy, salty, and packed with floral flavor.
This stovetop paella packs a lot more punch than the small service size suggests.
Gently spiced and toasted rice, studded with sweet green peas.
A beefy, bright, and flavorful wrap.
Chewy, salty, and utterly addictive.
The delicious combo of butternut squash, sage, and brown butter, in an easy, hands-off risotto.
The perfect dish to feed a cold.
A tall, golden savory cake filled to bursting with tender vegetables and crowned with yielding rounds of tomatoes.
Shatteringly crisp without, creamy and tender within, and right at the center a gob of stretchy mozzarella cheese.
No expert omelette-making required.
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.
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.