Rice & Grains

Pomegranate adds an appropriately seasonal touch and almonds add a crunch to this Museli.

Eat enough of these toxic fruits and vegetables, and you'll suffer the consequences.

Both the wild rice and the farro can be cooked a day in advance; let them cool separately on baking sheets, then cover and chill. Bring to room temperature before dressing.

Sorghum is a favorite ingredient of Blackberry Farm chef Joseph Lenn, who thinks of the grain when he thinks of fall flavors.

As race season gets into high gear, it's time for runners to start carb-loading—and we've got 20 starchy recipes to help them do just that, deliciously

Toasting the barley before cooking it adds another nutty dimension to the grain. This technique also works great with things like farro, spelt, and couscous.

Six quick meals that are as flavorful as they are easy to make, whether for your family or for dinner guests

This lamb shank recipe calls for cooking them uncovered in their broth. It simultaneously browns and braises them, adding richness and color. Braise them a day ahead; the flavor will deepen overnight in the fridge.

In this creamy, risotto-like side, arborio rice is replaced with healthier whole-grain farro.

Calm hungry guests impatient for the main meal with these Quinoa Fritters with Ají Amarillo Aioli, appetizers as tasty as they are tongue-twisting

Customize this recipe by subbing in other nuts and seeds.

This recipe, with its double dose of coconut, is a quinoa game-changer.

With grains for heft, many colors of vegetables, and a little bit of tangy cheese, this vegetarian dinner has all the bases covered.

FAIR. vodka is odorless and tasteless—but it's made from Fair Trade quinoa. The BA Foodist, Andrew Knowlton, reviews this feel-good mixer

This oxtail soup recipe is the ultimate dead-of-winter warmer.

This recipe proves that streusel makes everything better.

Finishing this risotto with Tomato Water in place of stock gives it a pure, bright tomato flavor.

Feel free to use cooked bulgur, barley, or couscous instead of quinoa.

If paella escaped from Spain, sailed to China, and did some soul-searching along the way, you’d have the namesake dish at Chicago’s Fat Rice. The generous pot of aromatic rice, curry-scented chicken, and (much) more can be traced back to Macau, the former Portuguese colony in China, where it’s almost always served at home. Chefs Abraham Conlon and Adrienne Lo took inspiration from foreign-language cookbooks; their version is a blend of Portuguese and Chinese cooking that Conlon calls “the origin”…

Browning the farro imbues it with a nutty flavor—a step you can add any time you prepare the grain.

Thanks to two very hands-off methods for the lamb and polenta, this is an excellent choice for a dinner party.