Rice & Grains

You can make these up to 4 hours ahead; any longer, and the rice coating will go from crisp to soggy. Let sit 10 minutes before serving.

This rice is so self-sufficient it doesn't need your constant attention, and it's happy to share the spotlight with a nutty green sauce.

A diet full of brown rice, barley, and farro doesn't have to be austere. Here's how to eat more whole grains and enjoy the process.

From barley to farro to brown rice, we love these creative ways to cook whole grains.

Avoid these common mistakes to turn out perfect batches of golden-brown homemade granola every time.

The addition of buttermilk gives the barley a sour cream and onion vibe. But if you're not into the tang, feel free to leave it out.

One way to break up the monotony of morning oatmeal is to play around with different whole grains. Here, we lean on a pre-cooked big batch of barley to make a toothsome porridge.

Nuts and nut oils are an easy way to change up your weeknight grain game. Try tossing in different toasted nuts and drizzling with their respective oils.

Regardless of the color of quinoa, make sure you rinse it before you cook it.

Cooking grains in a bigger pot of boiling salted water is a great way to cook all of your grains from brown rice to barley.

Cacao nibs are unprocessed bits of the cacao pod. They are intensely flavored, not at all sweet, and give a wonderful depth and crunch to meals. Try blending them into smoothies, or use them to top a long-braised stew.

Name a more iconic trio than beets, quinoa, and goat cheese!

Portion out the oatmeal in individual containers so even if you're running out the door, you won't skip breakfast.

Like many whole grains, Bhutanese red rice can be cooked in a bigger batch ahead of time. Reheat by steaming or microwaving in a covered dish with a spoonful or two of water.

Congee, a savory rice porridge, works for any meal. For a vegetarian version of this recipe, skip the chicken and use vegetable broth instead.

Be sure to rinse the quinoa before toasting or these supercharged bars could end up bitter tasting.

Fair to say we're pretty much obsessed with this nut-based (egg-free!) aioli. Try it with walnuts, too.

Why shell out $5 when you can make energy bars at home? Packed with tons of flavor and punch, this DIY super snack will power you throughout the day. The dried prunes in this recipe give the bars a chewy consistency with the ground pistachios function as both a nutrient-rich building block that lends structure and  as a textural element that conveniently contains good fats and proteins to keep you satisfied. Pro tip: Rinse your hands under cool water or give them a quick shot of non-stick spray..…

For a delicate—not brittle—crunch, don’t overbake. It’s okay if the center of the cookie is still pale.

If you don’t have each and every grain listed, don’t stress. Use what you’ve got—just bump up the quantity.

Red rice is a short-grain, nutty-tasting type; you can use short-grain brown rice in its place.

Live in a magical place where cloudberries abound? Use them instead of the cherries, as they do in Norway.