Rice & Grains

This recipe comes from the November 1989 issue and is part of our Thanksgiving Hall of Fame series. Pork and pumpkin plus spicy chorizo sausage, hominy and jalapeño make this stew a standout. Freshly toasted and ground cumin adds fragrance and flavor.

Boiling farro in apple cider—a move from New York restaurant Charlie Bird— infuses grains with character.

You can use this batter as a base and swap in other fruits and spices (say cranberries and finely grated orange zest and ginger) for the blueberries, cinnamon, and nutmeg.

A low-fuss soup like this spicy, hearty number is great for a crowd.

Start the autumn off right with these four quick, delicious dinner recipes.

Turmeric or cinnamon? Nuts or raisins? The players may change, but the fundamentals of fluffy, fragrant jasmine rice pilaf are always the same.

Using whole walnuts means there's more area for the seeds to get stuck and add crunch.

For a slightly more virtuous quick bread—more like breakfast, less like dessert—reduce the amount of granulated sugar to one cup. 

Jaew is a tart, smoky dipping sauce from Thailand, usually served with grilled meats and sausages. Hot Joy chef Quealy Watson takes it to a Tex-Mex place in this eggy, cheesy rice dish that might remind you of nachos (it works). Watch the step-by-step video here.

Hot Joy chef Quealy Watson, who’s from Louisiana, grew up on his mom’s dirty rice; that dish helped inspire this bastardized fried version. The chicken-liver base tastes very concentrated and intense on its own, but becomes nicely balanced in the finished dish. Watch the step-by-step video here.

Chef Sarah Ellsworth, the London Plane, Seattle, uses creamy bomba rice and orange-flower water to make an elevated rice pudding for her daughter—for breakfast: “It's a weekend treat.”

This recipe will convince you that a savory breakfast can be a wonderful thing.

Loaded with oats and bananas, this is a great treat to have on hand after soccer or baseball practice.

This tahini-enhanced recipe is what ranch dressing would taste like if it spent a few months traipsing through the Middle East (and poured itself on a bed of haricots verts).

Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.

A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites.

This rendition should be sticky enough to hold together lightly, but with defined grains.

Barley has nice heft and chew, but don’t feel limited—use cooked farro, quinoa, or brown rice if you prefer.

At Sqirl, they make almond milk from scratch, which gives this rice porridge recipe an extra-rich, nutty flavor.

This “put an egg on it” dream dish is a must-order menu item at Sqirl in Los Angeles.

Master the wondrously light, streusel-like topping of this bubbly baked summer fruit crisp.

Is it crazy to cook rice, dry it out, and then deep-fry it? Maybe a little bit. But when you taste this unique and addictively crunchy twist on tabbouleh, you’ll appreciate the effort.