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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

Taco Bell Serves Up Black Rice in New 'Forbidden' Menu Items

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

Easy Recipes

Vegetable Salad

Triple-Pea and Asparagus Salad with Feta-Mint Dressing

Basmati Rice

Cardamom-and-Cumin-Spiced Pea Pilaf

Grains

Dashi-Steamed Rice (Takikomi Gohan)

Rice

Kimchi Fried Rice with Spicy Shrimp-and-Sesame Sauce

Rice

Spring Green Paella with Chickpeas and Clams

Rice

Croatian Langoustine and Squid Ink Risotto

Grains

Hand-Rolled Couscous

Pudding

Saffron Rice Pudding

Rice

Hashweh (Spiced-Lamb-and-Rice Pilaf)


Salads & Sides

Condiments

The Difference Between Sorghum and Molasses

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

More Grains & Rice
  • Wheat
  • Grain Salads
  • Rice
  • Amaranth
  • Barley
  • Buckwheat
  • Farro
  • Millet
  • Oats
  • Quinoa
  • Rye
  • Sorghum
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