Rice & Grains

Winter’s answer to the grain bowl, this feels super hearty and satisfying.

Meaty mushrooms compliment nutty, chewy grains in this savory dish.

This energy-sustaining bread makes beautiful toast.

If you want to change up the mix of nuts and seeds in these bars, go for it. Just make sure the total quantity adds up to 3 cups total (you could use sunflower seeds in place of the pumpkin seeds, sesame for flaxseed, peanuts for pecans, etc.).

If you chop up the granola in a food processor, you can sprinkle it on fruit or ice cream or dip ice pops into it.

Not ready to commit to a special dolsot bowl? Toast the cooked rice mixture in a generous splash of vegetable oil in a large skillet until a crunchy layer forms, 10–15 minutes, then pile on the ingredients as described.

Yes, savory porridge is a thing. And if you bolster this creamy bowl of grains with lots of surprising toppings, it’ll also be a thing you crave for any meal of the day.

Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make this quinoa salad recipe substantial.

Feeding a smaller crowd? All of the ingredients can be cut in half, and feel free to use whatever sturdy greens you favor.

Somewhere between a frittata, a fritter, and fried rice, these little pancakes are packed with protein and delicious with almost any cooked grain or leftover greens in the filling.

For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.

The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.

We know raisins are controversial in rice pudding, so rather than fan the flames, we kept them separate. (But guys, there’s rum.) This is part of BA's Best, a collection of our essential recipes.

One way to break up the monotony of morning oatmeal is to play around with different whole grains. Here, we lean on a pre-cooked big batch of barley to make a toothsome porridge.

Why shell out $5 when you can make energy bars at home? Packed with tons of flavor and punch, this DIY super snack will power you throughout the day. The dried prunes in this recipe give the bars a chewy consistency with the ground pistachios function as both a nutrient-rich building block that lends structure and  as a textural element that conveniently contains good fats and proteins to keep you satisfied. Pro tip: Rinse your hands under cool water or give them a quick shot of non-stick spray..…

This recipe comes from the November 1989 issue and is part of our Thanksgiving Hall of Fame series. Pork and pumpkin plus spicy chorizo sausage, hominy and jalapeño make this stew a standout. Freshly toasted and ground cumin adds fragrance and flavor.

Boiling farro in apple cider—a move from New York restaurant Charlie Bird— infuses grains with character.

Turmeric or cinnamon? Nuts or raisins? The players may change, but the fundamentals of fluffy, fragrant jasmine rice pilaf are always the same.

Using whole walnuts means there's more area for the seeds to get stuck and add crunch.

For a slightly more virtuous quick bread—more like breakfast, less like dessert—reduce the amount of granulated sugar to one cup.