Rice & Grains

Poke—the Hawaiian dish of marinated fish served over rice—goes veggie-centric in this bowl of marinated beets, popular at José Andrés's Beefsteak restaurant.

The oat topping channels granola with olive oil, almonds, and maple syrup, while the filling is barely sweetened, instead taking advantage of in-season berries.

This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.

Inspired by the flavors of kefta, these protein-packed vegetarian bites are equally good tucked into a pita or served on their own.

Apples, blueberries, and almonds make this a filling, satisfying, healthy breakfast.

Made with leftover risotto, these rice balls are stuffed with prosciutto, Parmesan, and parsley. Serve them as an appetizer at your next cocktail party.

This dish is so tasty and satisfying that you’ll be happy to eat it for days (and so healthful and nutritious that you should eat it for days).

There is little more nourishing than milk and rice together—easy to eat and cleansing in the best possible sense of the word. Make a double batch and reheat it with a little extra milk on the following days.

Composed of four elements—vegetables, a grain, a protein, and a sauce—grain bowls like this one are simple, nutrient-dense, and very pretty to serve.

Baking a single large-format tamal in a foil-covered pan set in a roasting pan of hot water produces a similarly tender texture to the corn husk–wrapped variety. The result is a moist, barely sweet cake with pudding vibes.

Pickle brine lends a distinctive tang to the rice, giving the whole dish a nice, lively jolt. This recipe can work with any kind of pickling liquid, even the ordinary stuff from a jar of pickles or cornichons (we tested it with a few kinds). If brown rice isn’t your thing, use another grain: Try barley, farro, or freekeh.

This honey-sweetened granola and rooibos-tea chia pudding are both worth making on their own, but combined with yogurt and a swirl of jam, they become a breakfast you’ll want to repeat.

My fried rice axiom is this: always use a little more ginger than seems appropriate. This is especially true with this fried rice version, enriched with smoky pork and rich bites of sautéed mushrooms.

The dressing on this bowl is a green goddess 2.0, with matcha adding an earthy undertone to the whole dish.