Rice & Grains

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.

Whole grains, like farro, freekeh, or brown rice, can be substituted for the quinoa.

The components in this recipe sound a little out there, but trust us.

The coconut-date mixture in this recipe gets better the longer it sits.

This sizzled seed and cashew mixture is delicious sprinkled over dip and soups, so you might want to make extra.

Keep a couple of ripe bananas handy and eat this all week.

If you want to make this bread the same day, sub old-fashioned oats for the steel-cut.

These pancakes make an addictive snack: Freeze any extras and toast gently to reheat.

This chicken and rice soup has everything we're craving, plus a big handful of crushed peanuts on top.

Quaker brand grits work really well in this recipe, and they are distributed very widely. If you can’t find them, use any other white, medium-grind, long-cooking grits.

As you’re crisping the rice for this chicken salad recipe, the leeks and carrots may look very dark. Don’t be scared or angry at us; the veggies aren’t burnt, they’re just deeply caramelized and will add lots of flavor to the final dish. Check out step-by-step photos here.

This is going to seem like a lot of oil, but you really need it to a) crisp up the rice and b) make it seem like fried rice and not a rice pilaf. To that end, you can’t use freshly cooked (meaning, still warm and moist) rice for this recipe. If you do, it will get gummy in the pan and won’t crisp. Day-old rice is ideal, or you can quickly dry out a just-made batch. Spread rice on a sheet tray and put in a low oven 5–10 minutes. Let air-dry for about 1 hour and up to 5. Seems nitpicky, but worth .…

It’ll take a couple of hours to make the homemade broth and cook a whole chicken (your house will smell amazing) for this soup recipe. If you’ve had a long day, use 2 quarts store-bought broth and shredded meat from a rotisserie chicken. Whatever method you choose, use the chicken breasts to make this amazing salad with crispy rice. Check out step-by-step photos here.

Garlic and collard greens make a healthy addition to this porridge recipe, but you can use any leftover greens you have on hand.

If you’re into chewier oatmeal-raisin cookies, reduce baking time by 2 minutes. For crispier, flatten them out a bit before baking.