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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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

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.

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Beef Plov with Chickpeas

Rating: 5 stars

The Bukharian Jews of Central Asia have ancient Persian roots, so it is no surprise that this layered rice pilaf dish is central to their cuisine. Spiced with coriander and cumin, brimming with beef (or sometimes lamb), shredded carrots, and chickpeas, it is a dish fit for Shabbat dinner or any celebration.