Grain recipe collection

South African curried lamb kebabs marinated overnight in a sweet-tangy sauce of chutney, curry powder, vinegar, and lemon leaves. Grilled and served with rice and chutney.

Bright, aromatic Indonesian chicken soup simmered with lemongrass, galangal, and turmeric, served with crispy fried onions and a squeeze of fresh lemon. Build your own bowl at the table for interactive comfort food.

Hearty Sicilian soup with dried chestnuts, kidney beans, and rice simmered low and slow in a rustic broth with olive oil and aromatics. A stick-to-your-ribs bowl straight from the streets of Palermo.

Soupe de potiron is a French Provencal pumpkin soup with white onion, sage, garlic and a handful of rice for body. Pureed, then finished with Parmesan shavings. A simple, peasant-style fall soup.

Creamy chicken wild rice soup made from scratch with homemade broth, earthy mushrooms, and fresh thyme. A lighter take on the Midwestern classic with sour cream stirred in for velvety richness.

Sour cream apple pie in a nutty oatmeal cookie crust made with whole wheat flour, sesame seeds, and honey. Tart apples with cinnamon and nutmeg get a tangy custard drizzle that bakes up golden.

Moist sour cream bran muffins with molasses, brown sugar, and plump raisins. Golden-topped and springy, these hearty breakfast muffins come together in 40 minutes. Makes a dozen.

Chinese sour soup with shredded pork, dried mushrooms, bamboo shoots, and rice stick noodles in a clear chicken broth. Finished with white vinegar and sesame oil for a bright, fragrant bowl.

Hearty sourdough bread packed with oats, whole wheat, wheat germ, and bran. An overnight starter method with an optional hop tea twist for faster rising and complex flavor.

Overnight sourdough cornmeal cakes griddled to crispy-edged breakfast glory. Mix the batter before bed, let it rise, and cook on a hot griddle come morning. Six ingredients, zero fuss.

Two-day sourdough potato rye bread with molasses, cornmeal, mace, and poppy seeds. A dense, earthy loaf with an overnight starter and old-world European baking technique.

Simple sourdough rye bread for the bread machine with rye flour, eggs, and just a handful of pantry staples. A dense, chewy loaf with deep rye flavor and minimal effort.

A soft and delicious bread that's easy to make and tastes great plain or toasted.

Crustless Mexican rice and bean pie with kidney beans, brown rice, cheddar, eggs, and cumin. A vegetarian microwave casserole that sets up like a savory custard in 30 minutes.

Curried ground beef skillet with apples, bananas, mushrooms, celery, and a splash of sherry served over rice. A retro tropical-style curry dinner with sweet fruit and savory spice.

Rich South Texas duck gumbo with a dark roux, okra, tomatoes, and Cajun seasonings served over rice. A slow-simmered hunter's gumbo built for wild mallard duck.