Grains

The microwave is for more than just popping popcorn or heating leftovers. It can also make an excellent bowl of rice. Unlike a stovetop, which can create hot spots on a pan that result in scorched rice, microwaves provide even heat on all sides, creating uniformly textured grains. This method is also very practical: You don’t have to babysit the grains, and you won’t have to clean a pot with stuck-on bits of rice.

Yogurt rice is a nostalgic dish for many South Asians, and especially South Indians. It’s the ultimate comfort food, and a no-fuss dinner that’s easy to put together. Cool, creamy yogurt and crunchy, warm spices create a dreamy contrast that makes this dish feel more whole meal-worthy than snack-friendly (though it’ll serve you well for both). Traditional versions include mustard seeds, curry leaves and urad dal, but this variation includes a different set of pantry staples: cumin seeds, cashews and red chile powder.

Overnight oats are, of course, a healthy breakfast and they’re easy to make, but they also feel like a special treat, sweet with dried fruit. Unlike oatmeal, uncooked but softened oats retain a fresh flavor and taste delicious cold. Top it with nuts just before eating for an irresistible crunch against the creamy oats.

KEYS TO THIS RECIPE

For a vegetarian stew that was so flavorful and substantial even carnivores would be satisfied, we began with sweet, nutty farro and added mushrooms for meaty depth and butternut squash for substance. To start, we microwaved the mushrooms and aromatics with just a teaspoon of oil until the mushrooms softened, released some of their moisture, and were flavored by the aromatics. Vegetable broth worked well for the cooking liquid and provided a subtly sweet backbone. To give it a boost, we stirred in some white wine, which contributed complexity and brightness to our hearty stew.

Barley makes a nutty, toothsome risotto-like dish when cooked with the right amount of liquid. For flavor and to make the grain into a satisfying meal, we use sautéed cremini mushrooms as a base, wilt in baby kale (or spinach or arugula) at the end, then top it all off with a pungent cheese. To make prep go a little quicker, look for sliced cremini mushrooms in the market.

These pan-fried quinoa cakes can be served with a side dish or made into sandwiches by tucking them into buns with toppings. To cook enough quinoa to make the cakes, in a large saucepan bring 1½ cups water and ½ cup quinoa (rinsed and drained) to a boil. Stir in 1 teaspoon kosher salt, then cover, reduce to low, and cook until the water has been absorbed, about 15 minutes. Remove from heat, uncover, drape a towel across the pan, re-cover, and let stand for 10 minutes. Fluff with a fork, spread on a parchment-lined baking sheet, and cool to room temperature.

For a twist on standard fried rice, we don’t just scramble an egg or two into the mix. Instead, we “poach” a few in hollowed-out areas of the fried rice until the whites are just set and the yolks are deliciously runny. While the eggs cook, the rice forms a golden brown, nicely crisped bottom crust.

We set out to develop a recipe for a vibrantly spiced pearl barley salad with the right balance of sweetness, tang, and nuttiness. Before we could focus on building these exciting flavors, we had to find a consistent cooking method for our barley. We wanted the grains to remain distinct, rather than cohesive as in a pilaf. We turned to what we call the “pasta method,” in which we simply boil the grains until tender. With our perfectly cooked barley set aside, we turned our attention back to flavor.

The base of this bowl, hearty, nutty farro, is traditionally associated with Italy and flavor profiles of the western Mediterranean, but it takes well to a variety of ingredients. For toppings, we chose crispy seared tofu planks, which we attractively fanned on top of the grains, along with a simple sauté of mushrooms, shallot, and spinach. We partnered these easy-to-prepare toppings with a potent miso-ginger sauce, which is enhanced with a little vegan mayo for body so that it's the perfect consistency for drizzling.

For a gratin that can satisfy as a complete meal, we paired protein-rich farro and white beans with broccoli rabe. We toasted the farro to enhance its nuttiness and then cooked it in a mixture of water, vegetable broth, and white miso; the miso enhanced the creaminess of the gratin and deepened its flavor. Next, we blanched the rabe to tame its bite and lock in its vibrant color before quickly sautéing it with a generous amount of garlic and red pepper flakes. Sweet-tart sun-dried tomatoes added pops of flavor and a pleasing chewy texture.