Rice & Grains

Pecans make the most indulgent nut butter thanks to their high fat content. No one is complaining.

Quaker brand grits work really well in this recipe, and they are distributed very widely. If you can’t find them, use any other white, medium-grind, long-cooking grits.

Obviously, this is very good and we want to eat it all the time

It’ll take a couple of hours to make the homemade broth and cook a whole chicken (your house will smell amazing) for this soup recipe. If you’ve had a long day, use 2 quarts store-bought broth and shredded meat from a rotisserie chicken. Whatever method you choose, use the chicken breasts to make this amazing salad with crispy rice. Check out step-by-step photos here.

There's pastrami. And sauerkraut. But it totally works.

As you’re crisping the rice for this chicken salad recipe, the leeks and carrots may look very dark. Don’t be scared or angry at us; the veggies aren’t burnt, they’re just deeply caramelized and will add lots of flavor to the final dish. Check out step-by-step photos here.

This is going to seem like a lot of oil, but you really need it to a) crisp up the rice and b) make it seem like fried rice and not a rice pilaf. To that end, you can’t use freshly cooked (meaning, still warm and moist) rice for this recipe. If you do, it will get gummy in the pan and won’t crisp. Day-old rice is ideal, or you can quickly dry out a just-made batch. Spread rice on a sheet tray and put in a low oven 5–10 minutes. Let air-dry for about 1 hour and up to 5. Seems nitpicky, but worth .…

Okay fine, pretty much throw anything over crispy rice and we'd be happy

The chefs of Fat Rice school us on all of the combinations (and the essential techniques) necessary to make sure your fried rice is fluffy and delightful, not a soggy, clumpy mess.

It adds umami, lends sweetness, and makes meat more tender. Meet the ingredient of the future: koji

For this carb-on-carb fried rice recipe, you can use anything but boxed stuffing (the texture is too fine and will turn to mush). We chose a cornbread and chorizo stuffing, which can handle being cooked again and tossed in the stir-fry.

This apple pancakes recipe features a serving of whole grains and produce that you get to pour maple syrup over. Yes please!

This crackers recipe features a variety of seeds—the combination of colors and textures is certainly impressive.

Kimchi gives this porridge recipe a spicy twist, while the 6-minute egg keeps it hearty and perfect for breakfast.

Garlic and collard greens make a healthy addition to this porridge recipe, but you can use any leftover greens you have on hand.

A cozy, stick-to-your-ribs porridge that soothes as it nourishes.

For this porridge recipe, pulsing long-cooking spelt, wheat berries, or barley in a blender yields a tasty base for a hearty, savory supper.

When you peel the kabocha squash for this recipe, use a vegetable peeler—not a knife. (Better to dull a $4 tool than your best kitchen blade.)

Sorghum is a gluten-free grain, with a texture similar to wheat berries, barley, and millet—so feel free to substitute those for this chicken recipe instead.

Tarator is usually made with tahini, but the base for this recipe is almonds. It serves as both a binder for the rice cakes and as a sauce.

Sticky rice is worth using for this porridge-y, comforting chicken soup recipe; it releases lots of creamy starches and helps builds nice body as it cooks.

Get a serving of vegetables with this carrot cake oatmeal before you even leave the house!

Makes a batch of rice on Sundays and turn it into speedy fried rice any night of the week.

A little TLC (and a few wildcard ingredients) make this the greatest granola recipe of all time.