Rice & Grains

Get your crispy and delicious on. These ingredients prove that breadcrumbs don't own the breading game.

Homemade muesli is so easy, you don't even need a recipe—just this formula.

You can use kielbasa or any kind of dry-cured pork sausage, but spicy andouille gives this jambalaya a nice kick of heat.

Boiling grains is only the first step. Make rice, quinoa, farro, and more even better by stir-frying them.

Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you’ll be good to go.

If you feel like experimenting, try using cashews or pecans in place of the almonds.

These quick and easy recipes are guaranteed to keep you warm this winter.

You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.

Winter’s answer to the grain bowl, this feels super hearty and satisfying.

These six classic Japanese recipes are full of flavor, light on ingredients, good for you, and surprisingly quick to make.

This fresh take on tabbouleh eliminates the bulgur entirely and uses the golden seeds of millet instead, which give a nutty, cornlike taste to the salad. (Here's how to master millet). But it's really all about the green herbs: Feel free to add too many!

Bomba rice is a short-grain, starchy type, and its ideal texture is tender but chewy in the center, like al dente pasta. Try not to overcook. Use the shrimp shells and chorizo ends to make the Back-Burner Stock.

This power-breakfast smoothie will be extra smooth if you soak the nuts and oats in water overnight; drain before proceeding.

This is the kind of healthy, satisfying food that we all wish would simply materialize at home for dinner.

Buy good grains and always soak them. They'll cook more quickly and evenly when hydrated, and the soaking liquid can be used in finished dishes.

An easy stovetop method that is quicker than a rice cooker and yields tender, distinct grains that cling gently to each other.

If you're ever cornered by a bland bowl of vegetables or whole grains, throw a handful of herbs on it. They instantly make the meal more beautiful and flavorful—without adding any salt, fat, or sugar. 

Rinsing the rice before cooking ensures the grains will be fluffy and separated, not gluey.

With sweet potato as a binder, quinoa for protein, and meaty mushrooms for depth, this veggie burger beats anything in the frozen foods aisle.

Say goodbye to too-mushy or too-chewy farro.

This farro salad is clean eating at its most satisfying, because cleansing after the holidays doesn't have to be painful.

Yes, we think it’s a great idea to eat giant chicken nuggets for breakfast. But this delicious, indulgent dish works for dinner (and lunch, too). If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.

Raisins?! In a grain salad?!? Sounds dubious, but their sweet and chewy demeanor is A+++ in this herbaceous and slightly spicy side.

If you have a mandoline, use it to slice the radishes and shallot. If not, use a sharp knife.