The possible preparations for our favorite grains seem unlimited. Here are our favorite grain-focused recipes to get you started.
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Layered raspberries and cream with a smoky, boozy bite.
The delicious combo of butternut squash, sage, and brown butter, in an easy, hands-off risotto.
Big, juicy strawberries and crunchy almonds are wonderful partners for baked oats.
Horchata made with rice and almonds gets a jolt from dark-roast coffee beans and spicy cinnamon sticks.
No expert omelette-making required.
Creamy risotto tinted bright green with spinach and herbs.
The perfect dish to feed a cold.
Delicate pasta surrounds a core of creamy sheep's milk ricotta, served in a brown butter sage sauce.
Quick-marinated mushrooms, leeks, and cucumbers combine for a refreshing, flavorful salad.
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.