Farro, an ancient cousin of the wheat berry, is a toothsome and lovable grain. It cooks quickly and always remains pleasantly chewy. Most...

Here is a thick and comforting soup that goes down easy, warming you on a cold, winter’s day. A decorative drizzle of buttermilk at the f...

It takes a few hours to cook dried hominy from scratch, but ready-to-eat chewy nuggets of this large-kernel field corn are readily availa...

In the Middle East, bulgur and dried fruits are often combined with meat, with memorable results. Serve this dish hot or at room temperat...

I’ve modeled this recipe on the idea of fried rice, and it’s a tasty way to use up leftover cooked grains plus whatever vegetables are sc...

Quinoa flakes are usually made into a quick morning cereal, but they have a number of other uses. You’ll find them in the 70-Minute Quino...

Farro makes a lovely risotto. In fact, the Italians have a special name for it: farrotto. This farrotto is dotted with diced pancetta, an...

For a fresh finish, accompany this millet-lamb pilaf with thinly sliced cucumbers doused in yogurt and flecked with mint-dinner and a sid...

I’m sure that a traditional Spanish cook would find it odd to make a paella based on quinoa, but the concept works well. More important, ...

Thai black rice (also called Thai black sticky rice) is slightly sweet and traditionally steamed and used in desserts. Nevertheless, it m...

As you can see from the picture in the photo insert, this is quite a festive dish. Wild rice, dense in flavor and texture, makes an ideal...

Barley contains a kind of starch that feels rich and creamy on the tongue and makes this festive dish moist and reminiscent of a Thanksgi...