Brown Rice

This hearty salad combines roasted parsnips, hazelnuts, fresh orange, and crisp lettuce for a bright, refreshing vegetarian dinner.

Knowing you have a bubbling hot breakfast waiting for you on a chilly morning makes getting out of bed so much easier.

You won't miss the meat in this hearty vegan soup inspired by stuffed peppers. Cut day-of prep time by making a big batch of rice in advance and using it in multiple meals.

These bibimbap-inspired grain bowls are brimming with bright vegetables and spicy marinated steak.

Store-bought rotisserie chicken brings you one step closer to this nourishing grain bowl dinner.

Kimchi can be made and eaten any time of the year, but I really crave it in the spring. In this recipe, the kimchi and assorted quick-pickled vegetables are the dominant flavors, making a bright-tasting, tangy bowl. Pickling chard stems is a great way to use them up—they’ll add bits of celery-like crunch, and using rainbow chard means lots of extra color, too. Furthermore, the pickled components and the sautéed chard both keep well, meaning that they can be made in advance or packed up as good leftovers. Let the toppings come to room temperature before serving, so that they don’t cool down the bowl drastically when you stir all the ingredients together.

If you feel like experimenting, try using cashews or pecans in place of the almonds.

If you don't have each and every grain listed, don't stress. Use what you've got—just bump up the quantity.

Sandwich this burger between English muffin halves or serve with lots of arugula.

At Sqirl, they make almond milk from scratch. You can, too (really): Visit bonappetit.com/nutmilk for our recipe.

This "put an egg on it" dream dish is a must-order menu item at Sqirl. If using kale, you may want to add more lemon juice to mimic sorrel's tart sharpness.

Is it crazy to cook rice, dry it out, and then deep-fry it? Maybe a little bit. But when you taste this unique and addictively crunchy twist on tabbouleh, you'll appreciate the effort.

The south-of-the-border flavor bursts out of this dish and onto your family's Favorite Dinner list. Let the fiesta begin!

Peanut butter, ginger and fresh basil bring out the Thai character of this tasty rice-and-chicken salad

Shrimp absorbs the flavors of a marinade rapidly, making this quick entrée ideal for a busy weeknight. Steaming gently cooks the shrimp and reduces the likelihood of overcooking. Regular coconut milk offers the best flavor for this dish, as the taste of light coconut milk is too subtle. I often serve it over brown rice or whole wheat noodles.