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.

Most Recent

Wild Rice Salad with Ciabatta Croutons
Rating: Unrated 2
Starring hearty wild rice and toasty ciabatta croutons, this satisfying side dish comes together entirely on the stovetop, freeing up oven space. Bread and wild rice carry this dressing-meets-salad mash-up, but it's the flavorful additions that steal the show, namely salty pancetta, crunchy pine nuts, buttery olives, and plenty of fresh parsley.
Quinoa Pancakes with Ricotta and Lemon
Nutty whole wheat flour, fluffy ricotta, and tender cooked quinoa add flavor and texture to these light pancakes, due to the clever addition of whipped egg whites. Lemon zest, vanilla, and maple syrup add just enough sweetness to balance the slightly bitter quinoa. Choose a creamy, whole-milk ricotta here, the finer curd incorporates best into this batter, adding moisture and richness without a grainy texture.
Greek Salad with Shrimp and Kamut
Rating: Unrated 1
Kamut, an ancient variety of wheat, adds hearty chew to this entree inspired by a classic Greek salad. Soak kamut overnight to help it cook faster or, for an even easier dish, cook the kamut in advance to trim day-of prep to 30 minutes.
Rice Is Everything
A celebration of the world’s most popular food: How to cook it and why it’s so important to so many people.
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More Grains

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For Chef Peter Prime, nothing keeps the party going like pelau.
Furikake Is Rice's Best Friend
How the Japanese rice sprinkle took over the world.

Morisqueta con Costillas de Res en Salsa Roja (Rice with Saucy Braised Beef Ribs)

Rating: 3 stars
4

All over the Mexican republic, you will find arroz served as a side in fluffy pilafs, sprinkled in chicken soups, used as a binder for albondigas, or used as the base for morisqueta, Mexico's unsung rice-bowl hero found in regions along the Pacific, specifically Michoacán. Morisqueta is essentially a taco in rice form: rice topped with a saucy pork, beef, or seafood guisado, beans, raw cabbage for texture, and some crema to pull it all together. Bone-in beef short ribs are essential for maximum flavor and texture in the dish—ask the butcher to cut the flanken through the bone into smaller pieces.