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Beans, Grains & Legumes

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This clever “risotto” is made with carrot juice and chicken broth and dotted with peas, for a fun take on peas and ca...

This hearty take on tabbouleh includes cooked vegetables along with the traditional bulgur, fresh tomatoes, scallions...

"I ate a ton of cannellini beans when I lived in Tuscany," Richard Betts says. "I made them a lot as a poor student. ...

This lovely risotto is finished with a cauliflower-and-fava puree, which makes it extra-creamy. Slideshows: More Ris...

Both the beets and their greens are used in this hearty lentil salad, which has a delicious tart and creamy lemon dre...

This simple dish abounds in fresh flavors and nearly all of the ingredients come from the supermarket. It takes less ...

This paella-like dish from chef Pablo Montero is full of intensely flavorful ingredients, like Ibérico ham. (You...

Chef Stewart Dietz created this delicious autumn salad for einka. Any wheat berry will work well here, but larger var...

Star chef Sean Brock riffs on the Southern classic Hoppin' John by topping it with thick pea gravy and smoked oysters...

Dressing up rice pilaf with carrots, salted pumpkin seeds and roasted almonds gives it fantastic crunch, as well as l...

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