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  2. Grains

Grains

There always seems to be a grain of the moment. One day quinoa was hardly used outside of South America and the next it was on every menu and in every grocery store across the US. Now that quinoa has introduced America to options beyond just wheat and corn, it’s time to explore what the world of grains has to offer. Choices like teff, millet or kamut are quickly becoming better known in the culinary world. F&W’s guide offers delicious recipes to help you cook with these often overlooked ingredients, plus expert tips to help you avoid common mistakes.

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News

Ancient Grains' History Could Be Rewritten Thanks to Discovery in Swiss Alps

News

American Wheat Farmers Are Having a Rough Summer

News

Forget Wheat: Americans' Taste for Ancient Grains Is Growing

Condiments

The Difference Between Sorghum and Molasses

Easy Recipes

Rice

Golden Fried Rice with Asparagus and XO Sauce

Rice

Garden Paella

Rice

Yogurt Rice

Rice

Pickled Vegetable Kimbap

Grains

Creamy Polenta with Three-Cheese Fonduta

Rice

California Wappa Rice Bowls

Rice

Mixed Vegetable Paella

Rice

Ginger Crispy Rice with Salmon and Bok Choy

Rice

Saffron Risotto

Salads & Sides

Home

12 Superfoods for Stress Relief

Holidays + Events

Ultimate Passover Guide

Chefs

Jean-Georges Vongerichten Makes It Grain at His New NYC Vegetable-Centric Spot, abcV

Comfort Food

Best Bowls for Winter

Holidays + Events

F&W Editor in Chief Nilou Motamed's Persian New Year Celebration

Farro

7 Ways to Eat More Farro

Savory Bread

How to Make Spelt Garlic Knots

Rice

Spanish Rice

More Grains & Rice
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