We all know whole grains are good for us, but we’ve collected the best whole-grain recipes to make them a regular part of your cooking routine.
Did you know teff is a tiny grain that cooks in just 20 minutes? It’s porridgy, like polenta, with a deep, toasty flavor, and can be enjoyed sweet for breakfast or savory with dinner, like in this tasty dish.
Millet is fast, easy-to-make and has a nice fluffy texture. Its corn-forward flavor makes it perfect for spicy, highly seasoned recipes, and it works great as a pilaf.
Sorghum is mild and slightly sweet, like a chewier version of Israeli couscous when cooked. It needs at least an hour to simmer, so consider making it in batches and freeze for later.
Buckwheat is earthy and pairs well with smoky flavors. It tends to clump when simply boiled in water, so to keep a desirable consistency, beat an egg into the grain to coat each groat, toast in a pan until dry, and then add liquid.