Rice & Grains

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.

If puffing the quinoa feels like too much, swap in some chopped toasted nuts to get a similar crunchy texture.

If you decide to make this best jambalaya recipe out in the wild, pack the perishables in a cooler.

Kefir, a slightly looser, tangier version of yogurt is worth including in your breakfast rotation. Perfect blended in smoothies, with granola, or here in this breakfast jar.

If you decide to make this out in the wild, pack the perishables in a cooler.

Maitake mushrooms are a tasty addition to this meatless meal. Cooking them until they are crisp around the edges will give them a delicate crunch.

You could use any melting cheese in this grits recipe, such as a sharp cheddar, fontina, or Gruyère—in which case, just call them “Cheesy Grits.”

Refrigerated resting is key to these burgers’ success. Air-chilling helps dry the burgers out slightly so they stick together in the skillet.

This quick and healthy rice bowl is flavorful and protein-packed.

Brown rice—higher in fiber and other nutrients than its white counterpart—is the perfect vehicle for this quick, protein-heavy lunch.

Making risotto is like taking care of a baby—it demands a lot of attention, but its needs are simple. Coddle this one with frequent stirring and it will turn out just fine.

A new restaurant trend, these grain, nut, and seed clusters add a satisfying crunch and healthy hit to salads, veggies, and more.

What every other granola wishes it could be—toasty and nutty, with pieces that break into crunchy clusters instead of crumbs.

Freekeh is going to help you break out of your quinoa rut

Semi-pearled farro has had some of its outer kernel removed, which allows the starch to release and create a creamy sauce while cooking.

The best part of any paella is the crisp layer of rice that forms on the bottom of the pan. Make sure to scrape some out for each portion.

If you can’t find freekeh, use another whole grain, like spelt or rye berries.

There's a lot of hype about quinoa, but this salad proves that the grain's high profile is well deserved.

In addition to being deliciously nutty, quinoa is a complete protein—but you knew that already, right? If you can’t find red, the white variety will work just as well in this tangy, wilted salad.

Mujadarra is a popular Middle Eastern side dish comprised of lentils and rice. Here, it's perfumed with cumin and finished with yogurt. Serve along side roasted chicken or with a fried egg as a meal on its own.