Rice & Grains

The nutty, hearty texture of wild rice is fantastic with the turkey and all the trimmings. 

For this twist on classic risotto, The Kitchen uses farro (hence the name "farrotto") instead of rice. No endless stirring required!

Chef James Boyce's menu keeps the local flavor coming, with dishes like this risotto made with butter beans, a southern staple. Crispy fried okra makes a fitting (and tasty) garnish.

Anyone who has taken a bite of Milk Bar's best selling pie immediately knows the reason why it's so popular.

Farro, an ancient variety of wheat, has a hearty texture and a nutty flavor. Here, the whole grain is tossed with bitter radicchio and earthy beets for a pretty, delicious, and healthful salad.

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