Rice & Grains

Top these Tex-Mex-inspired burgers with some melted Monterey Jack and a spoonful of fresh salsa.

The pleasantly earthy flavor of black rice pairs well with the bright acidity of this vinaigrette. If you can't find it, use wild rice instead.

This take on rice cereal treats--studded with pork cracklin's--will sustain you during car rides and afternoon hikes.

Risotto only sounds intimidating—if you can stir, you can make it. Poaching the eggs ahead of time should quell any lingering performance anxiety.

It's not traditional, but we love the heat that fresh ginger adds to the salsa that accompanies this brown rice and beans recipe.

Adding whole wheat flour ups the nutritional value of the oatmeal raisin cookies and adds a nice nutty flavor to the recipe.

This dish is a perfect side for roast chicken; or crumble feta on top for a vegetarian lunch. Quinoa freezes well, so cook a big batch, let cool, and freeze in resealable plastic bags until ready to use.

We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.

The secret to perfectly crunchy granola? An egg white.

If you think quinoa is only good for savory salads and pilafs, you're missing out. Pair it with steel-cut oats to amplify its hearty flavor. A little maple syrup brings out its sweet side.