Rice & Grains

Think of these scones as the easier, cooler cousin of the blueberry muffin.

Brunch, lunch, or dinner, we're never not excited about sweet, garlicky shrimp and cheesy grits.

We took a page from chef and author David Tanis and added a bunch of seedy, pickley things to our sushi rice.

Hot tip: Make porridge on the weekend. Reheat this in the time it takes to make instant.

This stunning crispy rice, also known as tachin, is buttery and rich. It's easier to make than it seems.

Make a double batch of the tahini-honey sauce at the beginning of the week to use on salads, as a dip for crunchy vegetables, or drizzled over seared salmon.

The ideal bring-to-your-friend's-dinner-party salad.

A flavorful, curry-packed rice pilaf that's just as good for a main as it is a side.

Clusters are the best part of granola. And there's only clusters here.

Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.

The most substantial lunch bowl of your life.

The origins of this recipe are incredibly simple—leftover rice with hot water, broth, or tea poured over. We started there, then kept going. All of the finishing touches (ginger, furikake, and nori) make this feel less like a snack and more like a balanced dish.

If you don’t want to make the chicken stock from scratch for this congee recipe, simmering some store-bought broth with a few slices of bacon and ginger for 20 minutes or so will give you a huge head-start on flavor.

Including our favorite approach for cooking quinoa.

Rye berries are sold with their hull intact, which means they’ll take a bit longer to cook than other grains but will reward your patience with al-dente chewy nuttiness.

File under: Breakfast for Dinner.

Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled—overnight is ideal.

We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!

Choose a mild, not-too-grassy, not-too-peppery olive oil for this granola.

Look for basmati rice with a slightly golden hue—that indicates that the rice has been properly aged.