Rice & Grains

These meringue-like cookies have all our favorite granola ingredients. You can swap in equal amounts of other nuts and seeds, such as hazelnuts, peanuts, or sunflower seeds.

Yes, you can cook lentils and quinoa together. And now your life will become exponentially easier.

No pressure cooker? Cook it the old-fashioned way.

Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with wild mushrooms and Fontina, then bake until melty and irresistible.

This simple dish relies on my favorite tomato sauce and freshly cooked polenta made better than ever with a little added ricotta.

Want cookies you can make in less than an hour without having to run out to buy perishable ingredients—or even turn on your oven? These no-bake cookies rely on nut butter and white chocolate for their creamy, chewy texture, and a combination of oats, pistachio, and cranberries adds a nice, sweet crunch.

This homemade version of a popular Chipotle restaurant menu item livens up plain white rice with lime juice and tons of cilantro. Serve it as a side dish or top with cooked vegetables and salsa to make a quick burrito bowl.

In need of more greens in your life? Start with a simple fried rice tossed with kale and made extra zesty with turmeric, garlic, and lime juice.

Our perfect quinoa cooking method is to boil it in salted water until tender, then drain and return to the pot. Let steam, covered, for a few minutes and fluff.

These easy to make, customizable bars are packed with enough virtuous things that you might almost forget they’re dessert. Pack them in lunches, take them on road trips, or serve them for family movie nights—everyone will be happy.

Flavored with store-bought sambal oelek, a spicy Indonesian condiment made with fresh chiles, this spicy stir-fry is fantastic served over a bowl of steamed white rice.

Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.

A thick stack of these flourless pancakes is a dream breakfast, especially when piled high with caramelized bananas, some extra maple syrup and a big dollop of crunchy almond butter.

Millet flour and rice flour are bolstered by tapioca starch, cornstarch, potato starch, and guar gum in this gluten-free all-purpose flour substitute.

This recipe requires a little extra prep time and an overnight marinade, essential in developing those rich, full-bodied curry flavors that we love so much. Plan ahead, get prepped, enter a world of next-level tastiness.

With the curry paste prepped ahead, this flavorful Thai-inspired curry comes together in just about 20 minutes.

This spring-themed dish works perfectly as an entrée or as a side dish.