3,957 grain recipes

Diced chicken and veggies swimming in a homemade cheddar-mustard sauce, topped with flaky split biscuits and baked golden. A cozy pot pie-style dinner on the table in 40 minutes.

Lime-cumin marinated chicken breasts baked on a bed of black beans, zucchini, squash, and fresh tomatoes. A colorful, high-protein one-pan Tex-Mex dinner with built-in salsa.

Create-your-own one-bowl soup: a flexible single-serving formula that turns leftover meat, rice or pasta, and vegetables into a quick homemade soup, with a fresh lettuce leaf simmered on top for brightness.

Pinto bean, pecan, and coconut pie: mashed pinto beans bake into a silky custard that tastes like pecan pie, with toasted pecans and sweet coconut throughout. A thrifty Southern classic.

Traditional tabbouleh salad with fine bulgur wheat, fresh mint, parsley, lemon juice, and ripe tomatoes. A bright, herby Middle Eastern side dish served cold.

Veggie burgers in pita bread are homemade grain patties of barley, lentils, and rice with carrots, onion, and sunflower seeds, pan-fried golden and stuffed into warm pita pockets with lettuce and tomato.

Greek avgolemono-style lemon chicken soup thickened with egg yolks and a butter-flour roux. Silky, tangy, and loaded with rice and tender chicken.

Rice pie baked in a pastry crust with long grain rice cooked in tomato juice, beef broth, and butter, topped with peas, carrots, and a lattice pastry lid brushed with egg yolk.

Italian-style stuffing with crispy pancetta, lentils, arborio rice, and fresh sage simmered in broth. Built for breast of veal but works beautifully in chicken, pork, or as a hearty side dish.

Mexican poblano pepper soup with corn, tomato sauce, and epazote simmered in chicken broth. A light, smoky soup with authentic Mexican flavor.

Mexican chicken rice soup with shredded chicken, chayote, leeks, and arborio rice in a lime-bright broth finished with epazote. A homestyle pot-of-soup dinner with bones in the broth for flavor.

Midia is a Turkish-style mussel and rice appetizer with pine nuts, currants, cinnamon, and allspice. Cooked in olive oil and served at room temperature with fresh lemon.

Potage Crecy is a classic French pureed carrot soup with rice, chicken stock, tomato paste, and heavy cream finished with butter. Silky smooth, naturally sweet, and garnished with delicate carrot curls.

Layered dinner casserole with green beans, sliced ham, cream of celery sauce, melted American cheese, and buttery croutons. A microwave-quick 1970s supper.

Sizzling rice soup with shrimp, ham, mushrooms, and bamboo shoots in chicken broth. Deep-fried rice puffs and crackles when it hits the hot broth.

Roasted pheasant a l'orange with orange slices tucked under the skin and a caramelized red wine vinegar sauce. An elegant holiday-worthy bird served over wild rice.