Rice & Grains

The dressing on this grain bowl is like green goddess 2.0, with matcha adding an earthy undertone to the whole thing.

A breakfast you’ll want to eat on repeat.

Pickle brine (any kind will do!) lends a distinctive tang to the rice, giving the whole dish a nice, lively jolt.

Baking a single large-format tamal may not be traditional, but it produces a similarly tender, moist, barely sweet cake with pudding vibes.

Welcome to our 2019 pantry.

A pan full of veggie-packed fried rice is one of the easiest and most satisfying weeknight dinners we know of.

If you want this take on classic chicken soup to have a similar consistency to congee, add 10–15 minutes to the cooking time.

Frying shallots and garlic with mustards seeds in ghee won’t necessarily change your life, but if you start putting the toasty mixture on everything, it just might.

Pack the various components—sautéed rice, dressing, and cranberry-herb mixture—separately if transporting for a potluck. Dress and assemble just before serving.

This baked oatmeal is the make-ahead breakfast your holiday plans need.

Flavorful rice, fish, and hardboiled eggs come together for a knockout flavor combination.

Kedgeree often calls for smoked fish, but for a light weeknight meal, we prefer steaming fresh fish right on top of the rice.

Spiced with just enough cinnamon and sweetened with maple syrup, these gluten-free muffins are the breakfast treat of the season.

Beware: It is seriously addictive.

This savory wild rice dish is the ultimate gluten-free stuffing, doubling as a holiday-appropriate grain salad with lots of fresh herbs.

Freekeh is green wheat with a slightly smoky flavor we love, but any whole grain you have on hand will work.

With this new technique, you can have creamy, perfectly cooked polenta without ruining your cooking arm.

Yes, there are multi ingredients in these multigrain cookies, but that’s what makes them so over the top.

Call it cheating—we call it 30 minutes you don’t need to spend standing at the stove.

It's an actually-satisfying lunch that won't have you hunting for snacks at 4 p.m.

Corn is in season—but corn is also for all seasons. Which is why we have triple corn polenta.

Putting quinoa in meatballs might sound weird, but trust us, it keeps these meatballs light as air.

A classic Southern dish of shrimp and grits made hot chicken-style by chef Todd Richards.

This dead-simple oat topping can be repurposed for ANY fruit. All of the fruit! Any ol’ fruit!