Category: Whole Grains, Rice, and Pasta

Tiny whole grains such as bulgur, quinoa, and millet pair well with fresh fruit in salads because...

This recipe calls for pearled farro, which cooks much faster than whole regular farro, and it...

Whole grains make great fillings for vegetables like these hearty stuffed eggplant halves. Millet...

Tender-chewy, round sorghum grains can stand in for small pasta shapes and Israeli couscous. Here,...

Oats aren’t just for breakfast! Give them the savory treatment and they make a luscious, creamy...

Soft millet, chewy lentils, and crispy-edged roasted oyster mushrooms are tossed with a...

The Japanese have long enjoyed rice with barley. The combination is a common accompaniment in...

Chimichurri has its roots in Argentina, where it is usually slathered over grilled meat. Here, it...

Think of this recipe as a protein-packed, gluten-free alternative to mac ’n’ cheese.YIELD: SERVES...

In this recipe, the millet and the Brussels sprouts cook in about the same amount of time. Then...