The possible preparations for our favorite grains seem unlimited. Here are our favorite grain-focused recipes to get you started.
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Gently spiced and toasted rice, studded with sweet green peas.
A tall, golden savory cake filled to bursting with tender vegetables and crowned with yielding rounds of tomatoes.
One bowl makes for a satisfying, fancy-looking, and easy dinner.
A beefy, bright, and flavorful wrap.
Carefully wrapped bundles of rice and sausage are chewy, salty, and packed with floral flavor.
Riselotes—the love child of creamy corn risotto and Mexican street corn.
A one-pan, one-bowl meal that's as well-rounded as it's easy to make.
Creamy, smooth, and refreshing.
Chewy, salty, and utterly addictive.
This stovetop paella packs a lot more punch than the small service size suggests.
A rich and meaty paella for your grill.
Layered raspberries and cream with a smoky, boozy bite.
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.