Rice & Grains

Feeding a smaller crowd? All of the ingredients can be cut in half, and feel free to use whatever sturdy greens you favor.

If you're camping, make the rice before you leave and pack the vinaigrette in a little jar on the side. You’ll thank us, Scout’s honor.

This is the dish that will convert even hardcore carnivores into tofu lovers. And you don't need a recipe to make it.

Somewhere between a frittata, a fritter, and fried rice, these little pancakes are packed with protein and delicious with almost any cooked grain or leftover greens in the filling.

We've seen the future, and the future includes many, many batches of perfectly-steamed rice.

A texture riot of a salad; it gets crunch and creaminess from toasted pecans and almond butter(!).

Scenario: You’ve been blessed with the year’s best stone fruit. Don’t complicate things! Just roast it with a sprinkling of our crunchy topping in this graham cracker crumble recipe.

For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.

What you really want to do with this granola is make the be-all, end-all of yogurt parfaits.

Never toss another container of leftover takeout rice again.

Crispy, chewy, nutty burnt rice isn't doomed—in fact, it's one of the happiest accidents you can have in the kitchen.

Oats for breakfast are good, but oats for dessert are better. These 18 recipes are proof

This seafood paella recipe requires organization and slicing and dicing in advance. But once the paella gets going, the process is pretty seamless—and the rewards are huge.

Grits are easy to make...but finicky at the same time. The trick? Low and slow. Low and slow. Low and slow.

It's okay: Basic cooking mistakes happen. Even rice.

The sugars in the marinade can burn; moderate the heat if the chicken looks like it’s getting too dark. Learn how to make this recipe and more in our online cooking class with Sur la Table.

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.

The marinade is ridiculously delicious; you’ll also want to use it on ribs or chicken.

The latest trend in restaurant food takes porridge beyond oatmeal and brown sugar—here's how (and why) you should cook savory porridge at home.

Leftover sauce? Bring a pot of water to boil: It’s pasta night.

Ginger adds unexpected heat and zing to this coconut rice pudding; the crunchy topping lends a welcome texture contrast.

The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.

Want even more truffles? Right this way, please.

We know raisins are controversial in rice pudding, so rather than fan the flames, we kept them separate. (But guys, there’s rum.) This is part of BA's Best, a collection of our essential recipes.